Preheat oven to 325F and line a baking sheet with parchment paper. In a large bowl, whisk together hazelnut meal, flax seed meal, sweetener, baking powder and salt. Add eggs, hazelnut oil, cream and extract and mix well until dough comes together. Stir in chocolate chips. Turn dough out onto prepared baking sheet and pat into a rough rectangle, about 1 inch thick (it should be about 6×8 inches). With a sharp knife, cut into 6 even squares, then cut each square diagonally into two triangles. Carefully separate and lift scones and place them around the baking sheet, leaving about 1 inch between them. Bake 20 to 25 minutes or until just firm to the touch and lightly browned. Remove from oven and let cool completely.

Chocolate Drizzle: In a small bowl set over a pan of barely simmering water, melt butter and chocolate together until smooth. Drizzle over cooled scones and let set, at least 20 minutes.