Fluffy, warm, nutty, and sweet. It's a fast and easy recipe (which you'll be able to do with your eyes closed soon enough). The chocolate gets all gooey and warm when they're fresh out of the oven or when they're reheated.
Preheat your oven to 300 Degrees F and position your 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, vanilla extract, and cooking oil to the eggs and stir a bit to marry the ingredients. (If using coconut oil, make sure you've warmed it to make it liquid, but be sure to let it cool a little bit, do not pour super hot oil into eggs. It'll scramble them and mess up the texture)
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 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.
Let the scones cool down on the baking sheet for about 15 minutes before enjoying.
When enjoying these scones in the following days, reheat in your toaster oven for about 2 minutes. Bite carefully! The chocolate inside will get all hot and gooey so enjoy carefully and quickly, so the chocolate doesn't drip all over you.