Hazelnut Chocolate Chip Oat Scones


Scones are such a great weekend breakfast to me, I love a good scone and cup of coffee to go with a relaxing morning 🙂 My favorite scone I would have to say is Hazelnut Chocolate Chip, if I go to a coffee shop and they have that one, it is so so very hard to resist! But I also just really love the flavor of oats, especially in baked goods, so much better than just flour to me and I love the texture they had to bread like items. A warm oat scone with some apple butter seriously makes one of my favorite breakfasts! (please note my lists of favorite breakfasts is probably in the 100’s, lol) So I really wanted to combine the two and this is the recipe I came up with for Hazelnut Chocolate Chip Oat Scones. Using whole wheat flour and oats was a bit tricky, but they came out great I think, flaky, crumbly, not to dry not to moist on the inside and a good hard crust on the outside. Perfect for me 🙂


1 1/2 cups Whole Wheat Flour
1 1/2 cups Oatmeal
2 Tbsp Sugar
2 tsp Baking Powder
1/4 tsp Salt
1/3 cup Butter (cold!)
1 Egg
3/4 cup Buttermilk
1/2 cup Chocolate Chips
1/2 Hazelnuts

Preheat oven to 350. Line baking sheet with parchment paper, set aside.

In large bowl combine flour, oatmeal, sugar, baking powder, and salt, stir well. Cube butter (I like to cube it and then stick it in the freezer for a few min to make sure it’s nice and cold). Cut butter into dry mixture until it appears crumbly. Add eggs and buttermilk, stir until just combined. Gently fold in chocolate chips and hazelnuts. Mixture will be very moist, this is so needed with both the whole wheat and the oats, they will both suck up a good amount of moisture. So you won’t be able to turn it out and shape it like most scones. I just drop it by spoonfuls onto the baking sheet and gently press down a bit, they will be circles not traditional triangles, but they taste the same 😉 I made 8 pretty large ones, you could definitely go for 12 instead and maybe reduce the bake time by a few minutes, just keep an eye on them.

Bake 350 for approximately 15 minutes, should be lightly browned on the outside. Allow to cool slightly before serving, cool completely before storing, store in airtight container.