Nutella scones are soft, fluffy, and full of rich hazelnut flavor that compliments the buttery goodness in each bite. Bring a batch of these delicious scones to your next brunch or enjoy them for breakfast with morning coffee or tea. There is never a bad time to eat a homemade scone!
If you love Nutella on toast then you will really enjoy biting into layers of flaky dough and hazelnut spread in these flavor-stuffed scones. I mean, Nutella makes everything taste better, right? So how could we say no when there is warm Nutella involved with sweet scones? We can't!
Grab your jar of Nutella out of the pantry and make something yummy.
Tools to make the best homemade scones
These are the tools I find are the best and most helpful to makeperfect scones. I use them for every recipe.
- Pastry blenderwe mention this item with every single recipe because it is THE item that will ensure a fluffy outcome for your scones. You can use 2 knives or your hands, but a pastry blender is best.
- Parchment papera baking sheet lined with parchment paper is not only great for non-stick baking, but it is also awesome for easy cleanup! No pan scrubbing is needed!
- Mixing bowlshould be alarge mixing bowlif you want to make this a one-bowl recipe! I mix and also knead the scone dough right in the bowl before turning it out onto a floured surface.
Ingredients
- all-purpose flour
- sugar
- baking powder
- salt
- vanilla extract
- chilled unsalted butter, cut into small pieces
- half-and-half, plus 1 tbsp.
- Nutella
Related recipes:Espresso Chocolate Chip Scones,Master Scone Recipe,Cinnamon Chip Scones, Fresh Strawberry Scones,Strawberry Prosecco Scones,Pumpkin Scones,Raspberry White Chocolate Chip Scones
How to make Nutella scone recipe
Making a fluffy scone full of flaky buttery layers is something I try to do every weekend. When I added this chocolate hazelnut spread to the center of a scone it was a chef's kiss off the fingertips.
Start with a pre-heated oven set to 425 degrees.
In a large bowl, whisk together dry ingredients of flour, baking powder, sugar, and salt.
Next, add cold butter to the flour mixture, and using a pastry blender or two knives cut in the butter until the mixture resembles pea size crumbs.
Stir in the wet ingredients of half-and-half and vanilla extract until just moistened. On a lightly floured surface, knead dough gently 5 to 10 times and pat into a 1-inch thick disc. Using a rolling pin, (or your hands) shape scone dough into a rectangle.
With a butter knife or offset spreader, spread Nutella over the top of the dough. Now, fold 1/3 of the dough into the center, then repeat on other side, as you would do when folding cinnamon bread or croissants. This will just raise the hazelnut factor to another level.
Gently pat into a 1-inch-thick round and cut into 8 wedges.
Transfer scones on aparchment-lined baking tray, 2 ” apart. Brush the tops of the scones with half and half or heavy cream and sprinkle each top with sugar.
Bake until golden brown, 12 to 15 minutes.
Let cool on a wire rack.
Some fun add-in and topping ideas for your scones
- Chocolate chips
- Chopped strawberries
- Chopped nuts like toasted hazelnuts
- Dried cherries
Toppings include:
- Drizzle of chocolate syrup or warm Nutella
- Dusting of confectioner sugar
This American-style scone is such a great recipe that has a hint of Italian flair with layers of flavor baked right in. You can never have too much Nutella with breakfast or dessert in my book. It's always a good thing!
Make Nutella Glaze For Topping
- 2 Cups confectioner sugar
- 1 Teaspoon of Vanilla bean paste
- 1 Teaspoon vanilla extract
- 2 Tablespoons half and half
- 1 Tablespoon Nutella
Mix all ingredients until a smooth consistency- if too thick add 1/4 teaspoon of half and half until you reach desired consistency.
Nutella Scones
Yield: 8
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Nutella scones are soft, fluffy, and full of rich hazelnut flavor that compliments the buttery goodness in each bite. Bring a batch of these delicious scones to your next brunch or enjoy them for breakfast with morning coffee or tea. There is never a bad time to eat a homemade scone!
Ingredients
- 2 cups all-purpose flour
- 5 Tablespoons sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 6 Tablespoon chilled unsalted butter, cut into small pieces
- 2/3 cup half-and-half, plus 1 tbsp.
- 1/4 cup Nutella
Instructions
- In a bowl, whisk together flour, baking powder, sugar, and salt.
- Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
- Stir in 2/3 cup half-and-half and vanilla extract until just moistened.
- On a lightly floured surface, knead dough gently 5 to 10 times.
- Pat into a 1-inch-thick disc, then shape into a rectangle. Spread Nutella on top of the dough.
- Fold the dough into thirds toward the center of the dough.
- Reshape into a circle.
- Divide dough into 8 wedges with a bench scraper; place on a parchment-lined baking sheet.
- Brush tops with 1 Tbsp half-and-half, sprinkle each with sugar.
- Bake in the 425-degree oven and cook for 12-15 minutes, until golden brown.
- Let cool on wire rack.
Notes
If you want to top with Nutella Glaze:
- 2 Cups confectioner sugar
- 1 Teaspoon of Vanilla bean paste
- 1 Teaspoon vanilla extract
- 2 Tablespoons half and half
- 1 Tablespoon Nutella
Mix all ingredients until a smooth consistency- if too thick add 1/4 teaspoon of half and half until you reach desired consistency.
