Healthy Chocolate Scone Recipe

I’m guessing you’re looking for a healthy chocolate scone recipe? These scones are so freakin’ good! Close your eyes and imagine Nutella in a fluffy, warm and healthy form…that’s what these are! No kidding! I came up with these last year when I was missing my good old favorite Swiss-childhood combo of hazelnut and chocolate. For some reason, that combo hasn’t really hit the U.S. properly! (Still hoping). Here it’s all about peanut butter and chocolate (also amazing of course). So this is my way to satisfying that beloved childhood flavor combination. Of course, I wanted them to be healthy, so I took one of my older scone recipes and just tweaked it. After some work, I managed to make it into what my friends are now calling the ‘Healthy Nutella Scone’.

Chocolate Hazelnut Scones with Hazelnut Flour, Almond Flour and Dark Chocolate

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Healthy Treat or a Healthy Quick Breakfast Grab

The other reason I adore this healthy chocolate scone recipe, its fast and easy and delicious! I also love them because they’re the perfect little 4 pm pick me up with a nice cup of tea. You know that time of the day right? When you don’t want to overeat because you don’t want to spoil your dinner, but you just gotta have something! Well, these scones are it! Pop one in the toaster oven for about 2 minutes and you’re done. The chocolate will get all warm and gooey and the hazelnut flavor becomes more pronounced too! Just beware that the gooey chocolate does not make for a great in the car treat (I speak from experience). So if you’re going to grab it as a quick breakfast, better leave it room temperature, so the chocolate doesn’t melt all over you in the car.

Chocolate Hazelnut Scones with Hazelnut Flour, Almond Flour and Dark Chocolate

My other Gluten Free Scones

If you’re loving this scone but want a different flavor profile to play around with; I also have my Almond Flour Lemon, Vanilla Scones Recipe already up on the site. I also have my Coconut-Chocolate Scones (Bounty candy bar inspired) coming soon. And if you’re loving these and want more nut-flour scone variations message me and let me know.

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Chocolate Hazelnut Scones with Hazelnut Flour, Almond Flour and Dark Chocolate

Hazelnut Chocolate Scones

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 11 Scones
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Fluffy, warm, nutty and slightly sweet. These scones are like a fluffy bite of Nutella. It's a very fast and easy recipe (which you'll be able to do with your eyes closed by round 4 or so) and they make great leftovers too. The chocolate gets all gooey and warm when they're fresh out of the oven, or when they're reheated.


  • 1 cup Hazelnut Meal, aka Hazelnut Flour (finely ground Hazelnuts)
  • 2 cups Almond Meal, a.k.a. Almond Flour (finely ground almonds)
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking Soda
  • 1/3 cup Healthy Oil, I use either Coconut Oil, Avocado Oil, Macadamia Nut Oil, or Grapeseed Oil
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Maple Syrup
  • 2 Eggs
  • 3/4 cup Dark Chocolate Chips
  • 1/3 cup chopped Hazelnuts, If you do not want the extra nut crunch you can omit these easily


  • Preheat your oven to 300 Degrees F and position your oven rack in the middle height slot in the oven.
  • Line a baking sheet with parchment paper and set it aside. Depending on the size of your baking sheet you might need a second one.
  • In a large bowl or stand mixer combine the nut flour, salt, and baking soda. Give it a slight stir to evenly distribute everything.
  • In a separate small bowl crack the eggs and whisk them slightly.
  • Add the maple syrup, healthy oil (if using coconut oil make sure you're warmed it a bit to make it liquid but do not pour super hot oil into eggs it'll mess up the texture), and vanilla extract to the eggs and stir a bit to marry the ingredients.
  • Add your egg mixture to the big bowl with the nut four mixture and mix until it is a well-combined dough.
  • Add the chocolate chips and hazelnuts (if using) mix just a bit so that they are evenly distributed.
  • Using a 1/4 measuring scoop, drop the batter in 1/4 cup dollops on the baking sheet. Be sure to leave just a little room for them to grow. I like to shape mine into little mounds. You'll end up with about 11 scones.
  • Bake for 45 minutes or until they are slightly browned on top and fluffy on the inside. Insert a toothpick into the center to check for doneness. The toothpick should come out dry and clean (unless you managed to hit a chocolate chip then you'll just get melted chocolate on it...try again)
  • Let the scones cool down on the baking sheet for about 15 minutes before enjoying.


For ultimate left overs pleasure...reheat in your toaster oven for about 2 minutes. Bite carefully though! The chocolate inside will get all hot and gooey so enjoy carefully and quickly so the chocolate doesn't drip all over you.