Chocolate Chip-Hazelnut Scones

White whole wheat flour gives these decadent chocolate chip-hazelnut scones a hearty flavor boost! Customize the recipe with your favorite mix-ins and spices.

This chocolate chip scone recipe was shared with me during a visit to King Arthur Flour, and let me tell you—it was a revelation. Prior to this, I had never baked with white whole wheat flour, let alone made scones with it. But these chocolate chip-hazelnut scones made me a believer.

Why You’ll Love These Chocolate Chip Scones

• Whole wheat goodness. White whole wheat flour has all the benefits of traditional whole wheat flour, without the earthy flavor and dense, heavy texture. 
• Tender and moist. This chocolate chip scone recipe yields scones that are soft and moist and just plain delicious.
• Easy and adaptable. They’re also incredibly easy to make, and wonderfully adaptable. Nuts, chips, dried fruits—they all work well in this recipe, so feel free to make it your own.

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• White whole wheat flour – Learn more: A Baker’s Guide to Wheat Flours
• Granulated sugar
• Baking powder
• Baking soda
• Salt
• Unsalted butter – Use very cold butter for that irresistible flaky scone texture.
• Chopped blanched hazelnuts – Or substitute another chopped nut.
• Mini semisweet chocolate chips
• Buttermilk – Use store-bought or make a buttermilk substitute, but don’t use regular milk—the acidity of the buttermilk reacts with the baking soda to make the scones rise while they bake.
• Egg yolk
• Vanilla extract – Store-bought or homemade vanilla extract both work.
• Egg white – This is optional; it helps the sanding sugar stick.
• Sanding sugar or sparkling sugar – Optional, but delicious—it gives your scones a crunchy topping and an extra hit of sweetness.

How Do You Toast Hazelnuts?

Toasting the hazelnuts brings out their nutty flavor and really enhances the taste of these scones. Plus, it’s easy to do! Preheat your oven to 350°F and spread the hazelnuts in an even layer on a baking sheet. Bake for 8-10 minutes, stirring once or twice, until the nuts are golden brown and fragrant.

How to Make Chocolate Chip-Hazelnut Scones

• Prepare. Preheat your oven to 375F° and line a baking sheet with parchment paper or a silicone liner.
• Mix the dry ingredients. Whisk the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. 
• Cut in the butter. Add the butter to the dry ingredients and cut it in using a pastry blender or fork until the mixture resembles coarse meal. Stir in the hazelnuts and chocolate chips.

• Add the liquid ingredients. Whisk the buttermilk, egg yolk, and vanilla in another bowl. Pour this into the flour mixture, then stir just until a dough forms.
• Knead. Turn the dough out onto a lightly floured work surface and knead it lightly for a few turns, until the dough comes together.

• Cut the scones. Gently pat the dough into a flat disk about 7 inches in diameter, then use a sharp knife to cut it into 6 to 8 wedges.
• Bake. Place the scones on the prepared pan. For soft, higher-rising scones, set them close together in a circle; for crispier scones, place them further apart. Brush with the egg white and sprinkle with sugar, if using, then bake for 18 to 22 minutes, or until light golden brown. 
• Cool. Let the scones cool on the pan on a wire rack. If they’ve baked together, use a thin knife or bench scraper to reapply the cuts.

Variations

Try adding a different kind of nut or different flavor of chocolate chips; dried fruit and citrus zest are also delicious, and fresh fruit can be folded into the dough after adding the liquid ingredients. Another option is to add spices—you can never go wrong with cinnamon, but cardamom is an unexpected delight, particularly when paired with orange zest and dark chocolate.

How to Store

• Room temperature: These chocolate chip scones are best enjoyed within a day or two; after that, they will begin to dry out.
• Freezer: Chocolate chip scones can be frozen for up to three months. Place the cooled scones in a single layer on a baking sheet and freeze them until they’re solid. Transfer the frozen scones to an airtight container or freezer bag, then let them thaw at room temperature before serving.

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