Chocolate Hazelnut Scones
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I still remember the first time I grated frozen butter into flour instead of cubing it—those tiny flakes gave my scones a crisper exterior and a melt-in-your-mouth interior. These Chocolate Hazelnut Scones are exactly that kind of small trick elevated by big flavors: bittersweet chocolate, toasted hazelnuts, warm cinnamon, and a turbinado sugar finish for sparkle. They’re ideal for weekend brunches, a cozy coffee break, or when you want a bakery-worthy treat without a morning-long bake. If you want a version that leans more on pure hazelnut flavor, I also like comparing techniques with this chocolate-hazelnut scone guide to refine texture and timing.
What makes this recipe special
These scones balance rich chocolate and toasty hazelnut without being overly sweet. The grated frozen butter distributes more evenly than diced butter, creating layers without heavy kneading. A few reasons to try them now:
- Fast-ish: from fridge to oven in about 30–40 minutes active time.
- Impressive: bakery appearance with reserved chocolate chunks and hazelnut halves on top.
- Flexible: swap dairy or chocolate types (notes below) to suit taste or pantry limits.
“Crispy edges, tender center, and hazelnut crunch—these felt like a little celebration in every bite.” — a regular morning tester
How this recipe comes together
Step-by-step overview
- Prep and chill: Keep butter and cream cold to get flaky layers.
- Dry mix: Combine flour, leavener, spices, and sugar for even rise.
- Grate frozen butter into dry mix, then fold in chocolate and hazelnuts.
- Add cold cream to form a shaggy dough; bring together without overmixing.
- Shape into a disk, chill briefly, then cut into wedges. Egg wash, sprinkle turbinado, and bake until golden.
This gives you an expected timeline and why each step matters: cold fats create steam during baking for lift, while limited handling keeps scones tender.
Gather these items
What you’ll need (with brief substitution notes)
- 2 1/2 cups all-purpose flour (swap 1:1 with pastry flour for even more tenderness)
- 4 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon (optional; adds warmth)
- 1/3 cup light brown sugar
- 8 tablespoons unsalted butter (frozen; grate for easier incorporation)
- 3 1/2 ounces bittersweet chocolate, chopped (reserve some pieces for decorating; use chocolate chips if needed)
- 1/3 cup toasted hazelnuts, chopped (reserve some halves for decorating; toasted canned hazelnuts work)
- 1 1/2 cups heavy cream, cold (for dairy-free, try full-fat coconut cream but expect a slight coconut note)
- 1 large egg (for egg wash, mix 1 tbsp heavy cream or milk)
- 3 tablespoons turbinado sugar (for sprinkling)
Tip: If you prefer chocolate-focused scones, see ideas in this chocolate chip scones write-up for chocolate mix-ins and ratios.
How to prepare it
Step-by-step instructions
Preparation
- Preheat oven to 400°F (205°C). Line a baking sheet with parchment.
- Grate the frozen butter on the large holes of a box grater and keep it chilled until needed.
Mixing Dry Ingredients
3. Whisk together 2 1/2 cups flour, 4 tsp baking powder, 3/4 tsp kosher salt, 1 tsp cinnamon, and 1/3 cup light brown sugar in a large bowl until uniform.
Incorporate Ingredients
4. Toss the grated frozen butter into the dry mix. Use your fingers or a pastry cutter to quickly distribute; the butter should be pea-sized and coated.
5. Fold in 3 1/2 oz chopped bittersweet chocolate and 1/3 cup toasted chopped hazelnuts, reserving a few pieces and halves for the tops.
Dough Formation
6. Make a well in the center and pour in 1 1/2 cups cold heavy cream. Stir gently with a wooden spoon until a shaggy dough forms. If dough is too dry, add up to 1–2 tablespoons more cream; avoid overmixing.
Shaping and Chilling
7. Tip dough onto a lightly floured surface and press into a 7–8 inch disk about 1 to 1 1/2 inches thick. Chill in the fridge 10–15 minutes—this firms the butter and helps clean cuts.
8. Cut into 8 wedges with a sharp knife. Transfer wedges to the prepared baking sheet, spacing about 2 inches apart. Brush tops with beaten egg mixed with 1 tbsp cream or milk, sprinkle with turbinado sugar, and press reserved chocolate pieces and hazelnut halves onto the tops.
Baking
9. Bake at 400°F (205°C) for 16–20 minutes until golden and slightly cracked on top. Rotate the pan once if your oven has hot spots.
10. Cool on a wire rack for at least 10 minutes; scones are best eaten warm or within a day.
Best ways to enjoy it
Serving suggestions
- Keep it simple: a warm scone with a pat of butter or clotted cream and strong coffee highlights the bittersweet chocolate.
- For brunch: serve alongside fruit compote, yogurt, and a small charcuterie board for variety.
- Dessert twist: split and toast, then add a scoop of vanilla ice cream and a drizzle of hazelnut liqueur.
- Presentation note: arrange wedges in a circle on a slate board and garnish with whole toasted hazelnuts and a few chocolate shavings for a bakery look. If you like layered hazelnut desserts, you can draw inspiration from this chocolate-hazelnut biscuit cake post for complementary plating ideas.
Storage and reheating tips
Keeping leftovers fresh
- Room temp: Store cooled scones in an airtight container at room temperature for up to 2 days.
- Refrigeration: If your kitchen is warm, refrigerate up to 4 days; bring to room temp before reheating to avoid drying.
- Freezing: Wrap individual scones tightly in plastic, then place in a freezer bag for up to 3 months. Reheat from frozen at 325°F (160°C) for 10–12 minutes, or thaw and warm for 5–7 minutes.
Food safety note: Because these scones contain dairy and eggs (egg wash), follow standard refrigeration windows and discard if left out more than 2 hours at room temperature.
Pro chef tips
Helpful cooking tips
- Keep everything cold: use chilled bowls and chilled cream if your kitchen is warm—this prevents butter from softening too much.
- Don’t overwork the dough: fold just until it comes together. Overmixing develops gluten and yields dense scones.
- Grating butter vs. cutting: grating frozen butter is faster and produces more uniform flakes; it’s my preferred shortcut for reliable lift.
- Even wedges: use a bench scraper and a sharp knife; wipe the knife between cuts for clean edges that rise evenly.
- Watch oven time closely: ovens vary—start checking at 14 minutes to prevent overbrowning.
Creative twists
Recipe variations
- Nut swap: almonds or pecans work well; toast them first for depth.
- Chocolate changes: milk chocolate yields sweeter scones; chopped dark chocolate gives a more bittersweet profile. For a quick twist, fold in white chocolate and orange zest.
- Gluten-free: use a 1:1 gluten-free flour blend with xanthan gum, but reduce handling and expect a slightly different crumb.
- Vegan: replace cream with full-fat coconut cream and butter with a vegan block butter that freezes well; use a vegan egg wash substitute like aquafaba mixed with a splash of oat milk.
- Glaze option: for a sweeter finish, whisk powdered sugar with a little cream and drizzle over cooled scones.
Your questions answered
FAQ
Q: Can I make the dough ahead of time?
A: Yes. Form the disk, wrap tightly, and refrigerate up to 24 hours before cutting and baking, or freeze the unbaked disk for up to 1 month. Bake directly from chilled for a slightly longer bake time.
Q: Why grate frozen butter instead of cubing it?
A: Grated butter creates many thin flakes that distribute more uniformly in the dough. During baking, these bits release steam and create flakiness without extra handling.
Q: How do I keep scones from being dry?
A: Measure flour properly (spoon and level), use cold cream as instructed, and avoid overmixing. If the dough seems too dry, add cream 1 tablespoon at a time.
Q: Can I make these dairy-free?
A: Yes—use full-fat coconut cream for richness and a vegan butter substitute that handles freezing. Expect a faint coconut note and slightly different texture.
Q: What’s the best oven temperature?
A: 400°F (205°C) gives a quick rise and golden exterior. If you have a convection setting, reduce temp by about 20°F.
Conclusion
If you want more comparisons and baker-tested versions, check this thoughtful take on Chocolate Hazelnut Scones from Bakes by Brown Sugar. For a different home-baker perspective that emphasizes ingredient juggling and texture, this toot sweetness post on Chocolate Hazelnut Scones is helpful. And if you’re curious about a slightly different hazelnut-chocolate scone variant, Taste of Home’s Hazelnut Chocolate Chip Scones offers a reliable, family-friendly take.
Enjoy baking—remember the cold-butter trick, and don’t skip the turbinado finish for that bakery sparkle.
Chocolate Hazelnut Scones
Ingredients
Method
- Preheat oven to 400°F (205°C). Line a baking sheet with parchment.
- Grate the frozen butter on the large holes of a box grater and keep it chilled until needed.
- Whisk together flour, baking powder, kosher salt, ground cinnamon, and brown sugar in a large bowl until uniform.
- Toss the grated frozen butter into the dry mix. Use your fingers or a pastry cutter to quickly distribute; the butter should be pea-sized.
- Fold in chopped bittersweet chocolate and toasted hazelnuts, reserving a few pieces and halves for the tops.
- Make a well in the center and pour in cold heavy cream. Stir gently until a shaggy dough forms.
- If dough is too dry, add up to 1–2 tablespoons more cream; avoid overmixing.
- Tip dough onto a lightly floured surface and press into a 7–8 inch disk about 1 to 1 1/2 inches thick.
- Chill in the fridge for 10–15 minutes.
- Cut into 8 wedges with a sharp knife. Brush tops with beaten egg mixed with cream or milk, sprinkle with turbinado sugar, and press reserved chocolate pieces and hazelnut halves onto the tops.
- Bake at 400°F (205°C) for 16–20 minutes until golden and slightly cracked on top.
- Cool on a wire rack for at least 10 minutes.
