Rich and chewy nutella scones that are perfect for a chocolaty weekend brunch!
Discovering the wonder of Nutella was a life-altering experience for me in my early 20’s. Italy makes a chocolate-hazelnut spread that Europeans eat like peanut butter? And this is an accepted breakfast food?? I couldn’t believe it. I was on board immediately. Since then, I’ve learned how to make my own homemade version, which you could use in this scone recipe if you want to avoid preservatives and artificial flavorings. It takes all of 10 minutes to make!
Why This Recipe Works
I love Nutella, and believe it would taste good on or in almost any baked good, so I was eager to try this recipe. It’s adapted from the Baked Explorations cookbook. I’ve had much success with the recipes of theirs I’ve tried thus far, so I was confident that this would be yet another recipe victory. I have to confess that in general, I’m not a huge scone fan. However, when I am introduced to a scone that reminds me of both a biscuit and a chewy cookie, I am completely on board. And this is that type of scone.
The hazelnut and chocolate flavor of Nutella really shines through and is drool-worthy. In fact, if you really want to dial up the Nutella flavor, I recommend increasing the amount of Nutella drizzled on after baking to 3/4 of a cup. One can never have enough Nutella! Mr. K absolutely raved about these scones, so they definitely won’t last long.
How To Make Nutella Scones
- Preheat the oven to 375 degrees F and place the rack in the center. Line a baking sheet with parchment paper.
- In a large bowl, whisk the flour, sugar, cocoa powder, baking powder, and salt until combined.
- Add the butter. Use your fingertips to rub it into the flour until the butter is pea size and the mixture is coarse.
- In a separate bowl, whisk together the egg and cream.
- Slowly pour the wet ingredients into the dry ingredients and stir until the dough just comes together. Gently and briefly knead the dough with your hands. Add the toasted hazelnuts and knead gently to incorporate.
- Flatten the dough into a rectangle approximately 6 to 12 inches and spread 1/4 cup of the Nutella on top in a crisscross pattern. Roll the dough up to make a cylinder about 6 inches long, turn it on its end, and gently flatten it into a disk about 1 3/4 inches high. Do not overwork the dough.
- Cut the dough into 6 or 8 wedges and place them on the prepared baking sheet.
- Bake the scones for 18 to 20 minutes, rotating the baking sheet halfway through, or until a toothpick inserted into the center of a scone comes out clean. Do not overbake.
- Transfer the scones to a wire rack to cool completely.
Assemble the Nutella Scones
- Heat the remaining 1/4 cup Nutella in a microwave until pourable, about 10 seconds on high.
- Pierce the tops of the scones a few times with a fork. Use a spoon to drip the warm Nutella in a zigzag pattern over the tops of the hot scones.
- Transfer them to a refrigerator to set for 5 minutes, then serve immediately.
Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.
More Brunch Recipe Ideas!
- Death By Chocolate Zucchini Bread
- Mango Overnight Oats
- Almond Poppy Seed Muffins with Almond Paste Streusel
- Blueberry Lemon Ricotta Pound Cake
- Asparagus, Tomato, and Goat Cheese Frittata
Nutella Scones
Ingredients
- 2 cups unbleached all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup dark unsweetened cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons (3/4 stick) cold unsalted butter, cut into chunks
- 1 large egg
- 1/2 cup heavy cream
- 3/4 cup toasted hazelnuts coarsely chopped
- 1/2 cup Nutella
Instructions
- Preheat the oven to 375 degrees F and place the rack in the center. Line a baking sheet with parchment paper.
- In a large bowl, whisk the flour, sugar, cocoa powder, baking powder, and salt until combined.
- Add the butter. Use your fingertips to rub it into the flour until the butter is pea size and the mixture is coarse.
- In a separate bowl, whisk together the egg and cream.
- Slowly pour the wet ingredients into the dry ingredients and stir until the dough just comes together. Gently and briefly knead the dough with your hands. Add the toasted hazelnuts and knead gently to incorporate.
- Flatten the dough into a rectangle approximately 6 to 12 inches and spread 1/4 cup of the Nutella on top in a crisscross pattern. Roll the dough up to make a cylinder about 6 inches long, turn it on its end, and gently flatten it into a disk about 1 3/4 inches high. Do not overwork the dough.
- Cut the dough into 6 or 8 wedges and place them on the prepared baking sheet.
- Bake the scones for 18 to 20 minutes, rotating the baking sheet halfway through, or until a toothpick inserted into the center of a scone comes out clean. Do not overbake.
- Transfer the scones to a wire rack to cool completely.
Assemble the Nutella Scones
- Heat the remaining 1/4 cup Nutella in a microwave until pourable, about 10 seconds on high.
- Pierce the tops of the scones a few times with a fork. Use a spoon to drip the warm Nutella in a zigzag pattern over the tops of the hot scones.
- Transfer them to a refrigerator to set for 5 minutes, then serve immediately.
