The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 24, 2009
These taste so good! I had never made scones before, and I was very happy with the result. I was a bit confused with the fact that the directions state to cut the scones into wedges twice. A bit more explination would have been helpful. I will be making another batch soon to bring to a meeting at work.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Aug. 31, 2009
Very good...there is just something about hazelnuts and chocolate that is amazing
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Cooking Level: Intermediate

Living In: Bethlehem, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 9, 2009
If I could give this recipe more than five stars, I probably would. Perfect texture, nice combination of sweetness, SUPER YUMO! Only change I made was to decrease almond extract to 1/2 t. and bake on parchment paper for a snappy clean up. This recipe is also a perfect base for different combinations. I used cherries and toasted sliced almonds. You could use anything. LOVED THIS RECIPE!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: May 5, 2009
These were absolutely delicious! I substituted vanilla chips for the chocolate ones and walnuts instead of hazelnuts. They were soooo good!
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: Wauwatosa, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Mar. 9, 2009
Great recipe! I used my food processor to cut in the butter because im lazy, and I made mine with white chocolate chips and macadamia nuts (its what I had on hand). To quote my husband: "I really like these! They aren't hockey pucks!"
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Mo

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 3, 2008
Perfect for something quick and really good. I added to the base chocolate chips, vanilla and pecans. In 20 minutes it was happily all gone by friends and family who all wanted more. I will use the base to make others, lemon, apples etc. Thanks for this recipe.
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Cooking Level: Expert

Living In: Lawton, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 1, 2008
These are very good scones, specifically for people who aren't die-hard scone lovers. I agree with the comment about almond extract, it is very powerful stuff, I would suggest cutting back on it a little bit.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 16, 2008
These were okay... it really depends on the quality of chocolate you use.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 5, 2008
I also, like someone suggested used hazelnut creamer because i could not find hazelnuts. These were simple and delicious!!!
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Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Feb. 10, 2008
I have made these 3 times this week. I love them and have been sharing with friends. I haven't tried with hazelnuts yet, but can imagine it would taste great! I make on a rectangle baking stone. they cook perfectly and are non stick!
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Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 15, 2007
This recipe was my first attempt at making scones. It was very easy & the scones were delicious. This recipe is a keeper. I'm adding extra hazelnuts next time I make these though, for my taste. Thanks for the recipe!
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Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA
Living In: Anthem, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 4, 2006
These scones are a wonderful way to entice non-scone lovers to try something new. Just go easy on the hazelnut/almond extract! (I used almond....very powerful stuff!) Try them!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
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Reviewed: Oct. 25, 2006
These scones are very tasty. The ingredients go perfect together and they even look good. I love hazelnuts and they toast even more when baked. Delicious!
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Cooking Level: Expert

Home Town: Idaho Falls, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 5, 2006
These scones are wonderful!
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Cooking Level: Expert

Living In: Pascagoula, Mississippi, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 7, 2005
These were good, but basically tasted like a big chocolate chip cookie. I was looking for something a little different in a scone. But chocolate chip lovers will enjoy them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 26, 2005
This is a great recipe for customizing. I used the same basic recipe, only the changes I made were: omit hazelnuts and choc chips, instead I added 1/2 cup currants and 1/2 cup chopped walnuts, and I added a couple of dashes of baking spice (Penzeys) and changed the almond extract to 1 ts vanilla, 1/2 ts almond. These were wonderful and my family scarfed them all down. I'm lucky I even got one!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 20, 2005
I baked these scones and brought them to work. There was nothing but crumbs left within minutes. Everybody loved them. I actually realized I had no Buttermilk at the last minute so I replaced it with Half and Half and they still came out delicous!! I will definitely make these again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jan. 29, 2005
These were GREAT! I have made them twice, and i left out the hazelnuts both times (only because I didn't have any on hand) but I'm sure they would be good with the hazelnuts! I used mini chocolate chips once and regular ones the other time, and both times they turned out wonderful. My family loved them and I will definately make them again!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 2, 2004
I made these last night and took the advice of someone that said to use hazelnut creamer instead of the butternmilk and leave out the nuts. I also added a tiny bit more brown sugar to make them just a little sweeter. Although they were very yummy....I really did not taste the hazelnut at all. To me they just tasted like big chocolate chip cookies. I did the drop method and got about 2 dozen. All in all...they were very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 17, 2004
This recipe is a new family favorite! I've long been searching for a scone recipe worthy of my favorite bakery scones, and this is the one. I will note however that for my taste the 1 1/2 teaspoons of almond extract is too much -- the almond flavor is so strong that it's like marzipan candy. I cut the amount in half and felt it was perfect, still noticeably an almond flavor but not overwhelming the other flavors. The full cup of chocolate chips will seem like overkill to many, but I'm a chocoholic so I was very pleased! It's also a lovely recipe made with dried cherries instead of chocolate chips.
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