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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DONNAINNC

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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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HYACINTHS

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Reviewed: Jan. 16, 2004

these were pretty good. I made them with almonds instead of hazelnuts and used mini choco chips. My co-workers and husband liked them. I also divided them into rounds instead of triangles.

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TINATOOTH

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Reviewed: Nov. 9, 2003

I have never made scones before and these turned out very well. Thanks for such a great recipe!

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wiebenator

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Oct. 2, 2003

I used 1/2 whole wheat pastry flour and they were fabulous! My children and husband raved!

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IMSKYLARK1

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Reviewed: Aug. 22, 2003

Good texture and flavor. Took them to work and all enjoyed. Had a difficult time finding hazelnuts..in fact, never found them. Substituted almonds and flavor was good.

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MOMZRIGHT

Cooking Level: Intermediate

Living In: Prairie Village, Kansas, USA

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Reviewed: Jun. 12, 2003

Wow these were great! I altered it a bit to suit my tastes. I used 1 cup all purpose flour and 1 cup pastry flour. I didn't use hazelnuts or chocolate. Instead I put in about 3/4 cup of frozen (rinsed) blueberries. I still included the almond extract. It was a bit tricky getting the blueberries mixed in without too much bleeding, but not too hard. They were so GOOD! Oh yeah, and I brushed them with some watery egg before baking. They took about 16 minutes. YUM!

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JENINDALLAS

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Reviewed: Mar. 24, 2003

This was the best scone recipe I've ever made! The dough is a little sticky at first, but after a while it becomes workable. I drizzled a little frosting over the top of these scones, and they turned out delicious! Would recommend these to any person that has a sweet tooth in the morning!

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JOJOBEE920

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Reviewed: Jan. 10, 2003

These were perfect! I had no hazelnuts so I used walnuts instead and the scones were delicious! I had never made scones before and had been wanting to for awhile, I'm glad I chose this wonderful recipe!

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SSOSTON

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Reviewed: Oct. 6, 2002

I have made these scones (minus the hazelnuts) several times for guests and they loved them and asked for the recipe. I used 1/2 cup mini chocolate chips and that was plenty. Enjoy!

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PENNYJN

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Reviewed: Apr. 16, 2002

This is the BEST recipe. I used fat-free hazelnut cinnamon non-dairy creamer in place of the buttermilk and left out the hazelnuts. A friend of mine from London says they are very authentic scones. Thank you so much for posting this!

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Laura

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Reviewed: Feb. 20, 2002

The best!!

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JennyGirl

Cooking Level: Intermediate

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Reviewed: Apr. 13, 2000

these are so yummy, and for scones, they sure come together well

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LALA:)

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Feb. 26, 2000

This is a delicious scone recipe. Even my kids like this one. The chocolate chips and hazlenuts are a wonderful combination. Try this and you'll be hooked.

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