Reviewed: May 27, 2012

I just made these and they turned out to be pretty tasty. I used only a 1/2 cup of chocolat chips and 1/2 cup of pecans (for the hazelnuts), but I would probably use slightly less chocolate chips in the future. Overall they were moist and just the right level of sweet! I still prefer working with scone recipes that have dough that is less sticky though. This was definitely a good recipe to try out!

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Reviewer:

eurekamarika

Reviewed: May 22, 2012

Very easy & delish. I used almonds instead of hazelnuts bc it's what I had on hand & vanilla extract instead of almond extract since I also didn't have any almond extract.

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Reviewer:

Melita

Reviewed: May 6, 2012

These are the BEST SCONES I've tasted yet... They are delicous. Although not as easy as they would appear to be you won't be sorry after you've tried them. The Almond extract stands out amazingly, and gives the dough an excellent taste. I only had 1/2 cup of chocolate chips, so I added in a half cup of cinnamon chips aswell. I also didn't have hazelnuts, so I used sliced Almonds instead. The results were incredible. One thing I would reccomend, though, is to lower down on the chips and nuts, unless you like your scones jam-packed with toppings. Another thing the instructions don't mention is that its probably smart to flour the dough on the cookie sheet so that they are less sticky when you put them in to bake. Lastly, I personally paint my scones with egg whites for color, but I think that's more optional than necessary. As they are, the directions are great and easy to follow; the scones are grade A+, I'll definitely be making these again.

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Reviewer:

Chris

Cooking Level: Intermediate

Living In: Addison, Illinois, USA

Reviewed: Mar. 5, 2012

Except for the hazelnuts, which I didn't have, I followed the recipe exactly. These didn't turn out great for me, and not sure what I did wrong. They are a nice golden brown on top, but the insides are not completely done. There is also too much almond extract for my taste. I'll try them again, but use either less almond extract next time, or try vanilla instead. It gives me something good to work with.

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Reviewer:

Emily

Cooking Level: Intermediate

Reviewed: Feb. 28, 2012

Simply lovely. They are tender, favorful and will be a welcome addition to my scone collection. The family will love this for breakfast!

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Reviewer:

Lilcat

Cooking Level: Expert

Living In: West Concord, Minnesota, USA

Reviewed: Oct. 22, 2011

I'm munching on these delicious scones right now, quite happy with my first attempt at making them. Like many of the reviews said to do, I cut the almond extract down to 1/2 teaspoon. I didn't have hazelnuts so I left those out but I did add about 1/2 tablespoon of Nutella and wow!! so worth it. I also didn't have buttermilk so I put 1/2 tablespoon in a 1/2 measuring cup and filled the rest with half-and-half and I think that was fine. Yum! Will make again, maybe with hazelnuts or dried cranberries next time. I saw an episode of Desperate Housewives where Marcia Cross made these kind of scones with currants--maybe I'll try it with those next time.

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Reviewer:

komalishungry

Reviewed: Oct. 20, 2011

These turned out really dry for me. Still in search of the perfect scone recipe. :)

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Reviewer:

lmccaa

Reviewed: Sep. 3, 2011

i made these this morning and they were wonderful. i did make a few changes due to the reviews i read. i used vanilla carmel non dairy creamer instead of the buttermilk and i add 4tbsp of chocolate hazelnut spread when i cut in the butter. the hazelnut flavor was fantastic i think in part because of the spread. i will definately make these again.YUMMY

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Reviewer:

ljdmom

Cooking Level: Expert

Home Town: Algoma, Wisconsin, USA

Reviewed: Jun. 21, 2011

I thought these tasted good. I knew when I seen 1 1/2 tsp of almond extract it was way too much! I ended up using only 1/2 tsp. The scones still had a slight strong almond extract smell and taste to me. I probably should have done a scant 1/2 tsp. I thought it was a lot of chocolate to, as I don't normally think of scones as being that sweet or rich. I think the chocolate chips would be better reduced. I would have like to have tried just using mini chocolate chips. It may have seemed like less. To make the circle I just traced a 9" cake pan on parchment and flipped it over. Overall, these are very fast to make and they really are the scone version of a chocolate chip cookie.

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Reviewer:

Baker Bee

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Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Feb. 14, 2011

My dough was not sticky at all...my scones were done in about 14 minutes. Maybe I made a mistake. I think I accidentially left out the brown sugar. They tasted like biscuits and had the same texture- dry and crumbly. I shaped them into hearts for Valentine's Day by putting a glob of dough inside a cookie cutter on the baking sheet and smushing it out into the shape. If I make these again, I hope they'll be better.

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