Nutella Scones with cocoa, hazelnuts, cream, and a gooey Nutella drizzle. Perfect for when you need a chocolatey breakfast excuse.
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Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Okay, quick storytime. You know those mornings when you really want to bake something but you’re also still in your pajamas at noon and the idea of going to the store feels like an Olympic event? That was me. I wanted scones, but not the usual plain ones. I opened the fridge, no jam. Opened the pantry… and there it was. A half-used jar of Nutella, staring at me like, “You know you want to.”
Five minutes later, I had flour everywhere, a spoonful of Nutella halfway to my mouth, and the best idea I’ve had in months—Nutella Scones. I wasn’t going for fancy. I wasn’t even sure it’d work. But oh, it did. The result? Fluffy, chocolatey scones with toasted hazelnuts and Nutella streaked through every bite. My kid thought it was dessert for breakfast. My husband asked if it was someone’s birthday. And honestly? It felt like it.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Nutella Scones Recipe?
I’ll be real with you. Scones are hit or miss. Sometimes they’re dry enough to be used as paperweights. But these Nutella Scones? They’re the fluffy, rich, chocolate-filled kind that don’t even need butter or jam. The cocoa in the dough gives a deep chocolate flavor, the hazelnuts bring that perfect crunch, and the Nutella? Oh, we don’t just drizzle it on top, we swirl it right into the dough.
It’s a messy situation (in the best way). And if you’re the kind of person who secretly eats Nutella straight from the jar — you’re about to upgrade your life. Also, they bake in 20 minutes. Because patience is not my strong suit when chocolate is involved.
Ingredient Notes:
Alright, let’s quickly talk through what you’ll need. I’m not about to ask you to hunt down some fancy specialty flour or weird ingredient. This is all basic stuff you probably already have, minus maybe the hazelnuts—but even those can be swapped out (more on that later).
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All-Purpose Flour (2 cups): The backbone of every good scone.
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Sugar (1/4 cup): Enough to balance the cocoa without making it overly sweet.
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Dark Cocoa Powder (1/4 cup): The real MVP for that deep chocolate vibe.
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Baking Powder (1 tablespoon): So they rise and don’t turn into chocolate bricks.
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Salt (1/2 teaspoon): A tiny bit that makes a big difference in flavor.
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Cold Butter (6 tablespoons): Cut into chunks. Don’t let it melt into mush; cold butter equals flaky layers.
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Egg (1 large): Helps hold it all together and adds richness.
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Heavy Cream (1/2 cup): Because milk just doesn’t cut it here.
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Toasted Hazelnuts (3/4 cup, chopped): Adds crunch, flavor, and pairs perfectly with Nutella.
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Nutella (1/2 cup total): Half goes into the dough, the other half gets melted and drizzled all over the top because why would we stop at one layer?
How To Make Nutella Scones?
Ready to bake? I’m not promising clean counters after this, but I am promising warm, gooey Nutella Scones that’ll make it all worth it.
Step 1: Preheat & Prep Like a Pro (Or Pretend You Are)
Preheat your oven to 375°F. Line your baking sheet with parchment paper because cleaning Nutella off a tray is… not fun.
Step 2: Dry Ingredients + Butter — The Flaky Layer Foundation
In a food processor (or a big bowl if you like a challenge), pulse together flour, sugar, cocoa, baking powder, and salt. Toss in those butter chunks and pulse until the mix looks like coarse crumbs. You want tiny bits of butter still hanging in there — that’s your ticket to flaky scones.
Step 3: Wet Meets Dry, and Hazelnuts Crash the Party
Whisk your egg and cream in a bowl. Pour it into the flour-butter mixture and stir until it just comes together. You’re aiming for shaggy dough here, not smooth. Add in the chopped hazelnuts and gently knead it a few times—just until it’s holding together.
Step 4: Nutella Swirl—The Best Part (and the messiest)
Pat your dough into a rectangle (roughly 6×12 inches, but who’s measuring?). Drizzle 1/4 cup of Nutella over the top in a crisscross pattern. Now, roll it up lengthwise, like a big messy cinnamon roll. Don’t worry if Nutella oozes out. That’s just extra flavor.
Turn it upright, flatten it into a thick disk (about 1 3/4 inches high), and try not to overwork it. Imperfect is perfect here.
Step 5: Slice, Bake, and Try to Be Patient
Cut the dough into 6-8 wedges. Place them on the baking sheet, spaced out so they’ve got room to puff. Bake for 18-20 minutes, rotating the pan halfway through. They’re done when a toothpick comes out mostly clean (if it’s coated in Nutella, that’s fine).
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Step 6: Nutella Drizzle — Go Wild
Heat the remaining 1/4 cup Nutella in the microwave for about 10 seconds until pourable. Use a spoon (or two spoons if you’re fancy) to zigzag it all over the top. It doesn’t have to be neat. In fact, the messier it looks, the better. Chill in the fridge for 5 minutes if you want the drizzle to set—or just eat them warm and gooey. Your call.
Storage Options:
These Nutella Scones will test your self-control. If you manage to have leftovers (I’ve never), they’ll stay fresh in an airtight container for 2 days at room temp. Want to make them last? Store them in the fridge for up to 5 days. You can also freeze them and reheat when the craving hits. But honestly? They’re best eaten the day you make them, preferably while standing over the counter.
Variations and Substitutions:
Feel like getting creative? Here’s how to switch things up:
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No Hazelnuts? Swap in almonds, pecans, or skip the nuts altogether.
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Chocolate Overload? Stir in a handful of mini chocolate chips for good measure.
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Gluten-Free? Use a 1:1 gluten-free flour blend. They’ll still puff, just handle the dough gently.
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Dairy-Free Option: Sub in plant-based butter and coconut cream. Still delicious.
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Different Spreads: Not a Nutella person? (Gasp!) Try peanut butter or cookie butter for a twist.
What to Serve with Nutella Scones?
You don’t need anything else, but if you’re feeling extra:
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Coffee or Espresso: They’re soulmates.
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Fresh Strawberries: Because chocolate + berries is always a win.
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Whipped Cream: Do I even need to explain this?
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A Big Glass of Cold Milk: Classic. Timeless. Necessary.
Frequently Asked Questions:
Can I make the dough ahead of time?
Absolutely! Shape the scones, pop them on a tray, cover, and refrigerate overnight. Bake them fresh in the morning—just add a couple minutes to the baking time.
Do I have to use hazelnuts?
Nope. They’re traditional with Nutella, but if you don’t like nuts (or can’t have them), leave them out. The scones will still be amazing.
My dough feels sticky and messy—did I mess up?
Nope! The Nutella swirl makes the dough a little sticky. Lightly flour your hands and roll with it. Scones aren’t supposed to be perfectly tidy.
So, what do you think? Are you ready to bake up a batch of these Nutella Scones and pretend it’s totally acceptable to have chocolate for breakfast? Because it is. And when you do, let me know—are you a drizzle-it-neatly type or do you just flood them with Nutella like me?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Nutella Scones
Ingredients
- 2 cups unbleached all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup dark sweetened cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon table 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 divided (1/4 cup for filling, 1/4 cup for drizzling)
Instructions
Prepare the Oven and Baking Sheet:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
Process Dry Ingredients:
- In the bowl of a food processor fitted with a metal blade, combine the flour, granulated sugar, cocoa powder, baking powder, and salt. Pulse six times, in one-second bursts, to thoroughly blend the dry ingredients.
Incorporate the Butter:
- Scatter the chunks of cold butter evenly over the flour mixture. Pulse the processor twelve times, each pulse lasting one second, until the mixture resembles coarse crumbs. Transfer the mixture to a large mixing bowl.
Prepare the Wet Ingredients and Combine:
- In a separate medium bowl, whisk together the egg and heavy cream until fully combined. Pour this mixture into the flour-butter mixture. Stir gently with a wooden spoon or spatula just until the dough comes together and is moistened.
Add the Hazelnuts and Gently Knead:
- Add the coarsely chopped toasted hazelnuts to the dough. Knead the dough gently by hand 6 to 8 times, being careful not to overwork it, as this can result in tough scones.
Incorporate Nutella Filling:
- On a lightly floured surface, flatten the dough into a rectangle measuring approximately 6 by 12 inches. Spread 1/4 cup of Nutella over the surface in a crisscross pattern. Roll the dough lengthwise into a cylinder about 6 inches long. Turn the cylinder upright and gently flatten it into a thick disk about 1 3/4 inches high. Avoid excessive handling to maintain a tender texture.
Cut and Bake the Scones:
- Using a sharp knife or bench scraper, cut the disk into 6 or 8 equal wedges. Arrange the wedges on the prepared baking sheet, spacing them evenly. Bake for 18 to 20 minutes, rotating the baking sheet halfway through baking, until a toothpick inserted into the center of a scone comes out clean or with only a trace of Nutella.
Prepare the Nutella Drizzle:
- Transfer the baked scones to a wire cooling rack, placing the parchment-lined baking sheet underneath to catch any drips. Warm the remaining 1/4 cup Nutella in the microwave for approximately 10 seconds, or until pourable. Using a spoon, drizzle the warm Nutella in a zigzag pattern over the tops of the scones.
Set and Serve:
- Refrigerate the scones for 5 minutes to allow the Nutella drizzle to set. Serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
