Nutella Scones
Decadent Nutella Scones made with cocoa powder, toasted hazelnuts, and rich Nutella swirled into tender scone dough, finished with a warm Nutella drizzle.
6 Servings
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
To prepare gluten-free Nutella Scones, substitute the all-purpose flour with a high-quality 1:1 gluten-free flour blend that includes xanthan gum for structure. Ensure all other ingredients, particularly the Nutella and baking powder, are certified gluten-free. Handle the dough gently, as gluten-free doughs can be slightly more delicate. Resting the dough briefly before baking may improve texture and consistency.