Nutella scones are exactly what breakfast needed! Nutella gets layered within this easy butter scone made with cocoa. Drizzle a little extra Nutella on top for a crazy good treat in the morning. Or surprise a loved one and make them these. Pretty sure they will love you forever for it.
Nutella and me go way back. Ok, well not way back. In fact, I have to admit I didn’t have Nutella until sometime in my 20’s. Let’s not talk about how long ago that was, but it’s now been in my life for a good decade or so.
And it was one of those things, that I couldn’t believe I hadn’t had before. I seriously wish we had met sooner, Nutella. Oh well, we are together now.
I mean Nutella is pretty much good on anything. Slather it on some toast. My foot. I don’t care. I’ll eat it. So when you slather it on some scone dough, you know I’m getting down with that.
I can’t say these nutella scones were my brainchild. This recipe comes from a cookbook, Baked Explorations .
These two guys out of Brooklyn decided to leave their advertising jobs and open a bakery, Baked, where they reinvent some classics. Like muddy Mississippi cake or caramelized crispies. I mean pretty much every recipe is droolworthy.
So when I got my hands on the cookbook, my immediate eyes were drawn to these Nutella scones. I mean I love me some scones. Blueberry. Cherry almond. Strawberry. Yup, I love scones. In fact, when I worked at a bakery, that’s pretty much all I made all day. By hand of course. Let’s just say my arms were looking pretty good in tanktops that summer.
Ok so let’s not dawdle anymore. Let’s make some nutella scones.
How To Make These Nutella Scones
These scones start out pretty typically. You start by combining your dry ingredients into a mixing bowl. I just give mine a simple whisk and that’s it to combine them. Then I cut in my butter. You want the butter to be pea size in the bowl. You can use your fingers to do this or a pastry blender. Just be sure you are using COLD unsalted butter. You want the butter cold, so it doesn’t melt into your flour and creates a flaky tender scone in the end. If you have ever made pie dough before it’s similar to that.
To the dry ingredients, go ahead and make a well (aka a hole in the center) and add in your beaten egg and heavy cream. You can also add toasted hazelnuts. I’ve made them with and without (just depending on if I have them on hand!). But they do add a good crunch! If you do add the hazelnuts, just toast them before. Simply place them on a cookie sheet and toast in a 350F oven for 8 to 10 minutes. Then give them a rough chop.
Now like I said I’ve made a few scones in my day. So when you stir the dough together, if it’s really dry and not coming together add in a few extra tablespoons of heavy cream. Some days my scones need a little extra moisture, some days they don’t.
Then you want to knead the dough just until it comes together. Just don’t knead too much!
Ok, time for the star of this show. The Nutella. This is where this scone recipe deviates from the norm. You ready for this.
You want to press the dough out into a 6×12 rectangle. Eyeballing this is ok too. Then go ahead and spread a 1/4 cup of Nutella on top. Then you want to roll the dough up like you would if you were making cinnamon rolls. Don’t worry if it looks it a bit rough when you do this and it doesn’t roll perfectly.
Then stand the dough upright on one end. And squash it down. Yup you read that right. This technique gets Nutella swirled throughout the scone dough. Genius. Squash it down into a circle about 1 3/4 inches in height. Just simply press the circle into shape.
You want to then cut the disc into 8 wedges. Place this on a cookie sheet either lined with parchment paper or silicone baking mats. I prefer silicone baking mats when it comes to making scones.
After you bake the scones, allow them to cool. Then drizzle a little warm Nutella (just microwave for a few seconds) on top of the scones. I mean a little extra Nutella on top? No one needs to tell me twice.
Any recipe that lets me eat Nutella for breakfast gets a special place in my heart. It might have taken too long for Nutella to come into my life. But like any good relationship, I’m just glad it’s in my life now.
Tools Needed To Make These Nutella Scones:
- Pastry Blender (I like this one from Oxo)
- silicone baking mats
- Cookie Sheets- I just bought these Nordicware cookie sheets and LOVE them.
- Mixing bowl
- Dry measuring cups and spoons
- 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 chopped
- 1/2 cup Nutella
- 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 by 12 inches. ( it doesn’t need to precise) and spread 1/4 cup of the Nutella on top in a criss cross 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 18-20 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. Place the baking sheet with the parchment still on it underneath the rack.
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 ( or two spoons-one to scoop, one to scrape) 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.
- Most scones have a lifespan of 24hours or less; however, these scones taste pretty darn good on day two provided you wrap them tightly and store them at room temperature.
Matt & Renato’s advice: Do Not Knead Too Much. Stop working the dough the minute it comes together and don’t worry if there are a few dry bits scattered throughout.
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