This recipe for Nutella Scones is adapted from Baked Explorations, a cookbook I’ve used on and off throughout the years. In these chocolate scones, the Nutella is swirled through and drizzled over the top, so you get the full flavor of both the cocoa powder and Nutella.
I’ve altered the recipe a bit since posting. The dough is pretty dry, so you’ll need to either add a tiny bit extra cream and/or really mash it down onto the work surface and fold it over on itself to work in the extra flour. Shaping the dough is a little different as well. You shape it into a long rectangle, spread it with Nutella, fold it up into a cylinder, then turn it on its end and mash into a circle.
You can add hazelnuts to the dough, but I usually don’t have them so most of the time I just leave them out or use almonds/
The original full batch recipe from the book is on line. These days a full batch of scones is too much, so I always make a half batch as written below. Also, if you like the idea chocolate scones but don’t have any Nutella, here’s a recipe for Chocolate Brownie Scones.
Nutella Scones Half Batch
- 1 cup unbleached all-purpose flour 4.5 oz/125 grams
- 2 tablespoons granulated sugar
- 2 tablespoons dark unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons cold unsalted butter
- 2 tablespoons lightly beaten egg
- 1/4 cup heavy cream
- 1/4 cup toasted hazelnuts coarsely chopped (can substitute almonds)
- Handful of bittersweet chocolate chips optional
- 1/4 cup Nutella
- Preheat the oven to 375 degrees F. 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. You can do this by shredding it in with a grater or cutting it into small chunks and working with a pastry cutter or your fingers.
- 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 – be careful not to overwork the dough. Gently knead in the hazelnuts. The dough will be very dry. If you need to add a little more cream, go ahead.
- Empty the dough onto your work surface and mash it down. If flour is not completely absorbed, use a spatula or a bench scraper to scrape up dough and flatten it again until flour is worked in. Shape dough into a rectangle approximately 4 by 10 inches and spread about 2 tablespoons of the Nutella over it. Roll the dough up to make a cylinder, turn it on its end, and gently flatten it into a disk (circle) about 1 3/4 inches high. Slice the circle int 4 triangles.
- Place your Nutella Scones dough triangles on parchment lined cookie sheet and bake 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.
- When ready to serve, soften the remaining Nutella in the microwave for about 5-10 seconds and drizzle it on top OR pipe it out of a freezer bag with the corner snipped off.
Jessica "Su Good Sweets"
Thanks for the recipe! I have a hard time baking with Nutella, as its choclatiness disappears when I subject it to high temps.
Anna, yes, I have some Penzey’s that I picked up but haven’t tried it! We’ve got a local Penzey’s and I was curious when I was there one time.
I’ve also got some cocoa powder from KAF but haven’t tried that either. Just stocking up!
i grew up eating black and whites( in FL, where everyone is from NY, including my parents). I love them, but Im scared to make them because then Id want to eat them all. They are very cakelike and I love cake.
Anna, I also live in SW Austin and maybe someone already mentioned this in the above comments, but you can get Valrhona cocoa in the bulk section at Central Market S…
I’ve become quite utterly addicted. I did see one person’s comment about finding a kilo for $29, and that seems like a great price comparatively! Love your blog. 🙂
I promise you – you will NEVER get tired of Valrhona. I keep pounds of it in my pantry at all times.
Louise, are you good enough for a Sam’s Club? I know Costco and Whole Foods are rather exclusive ;).
Therese, Black and Whites are those big cookies. I think a lot of people only know about them from watching Seinfeld.
Julie, boiling hazelnuts in baking soda really helps get the skins off quickly.
Joan, that’s too bad about the Cowboy Cookies. My scone dough was rather dry, too. However, the scones came out delicious. I guess they’re hard to mess up.
Hi, I made these scones and also the cowboy cookies from the new book. The scone dough came out really dry, so I added about 1/4 cup extra cream, until the dough came together. Delicious results, despite my alteration of the recipe! The cowboy cookies were good, but not earth shaking. I am eagerly awaiting delivery of the cookbook put out by the “Flour” bakery here in Boston, and also the Clinton Street Bakery cookbook. I once had a scone from the Clinton Street bakery in NYC, and it was to die for. It’s such a great time of year with all the new cookbooks coming out.
When someone mentioned these in your comment section yesterday, I googled the recipe for future use! These are super easy once you toast those hazelnuts. I want to try these asap.
These scones look wonderful…I love Nutella!
Are the Black and Whites a scone recipe?? I have
never heard of them.
We’re not good enough to have a Whole Foods, or a Costco, for that matter.
Katrina, Whole Foods headquarters are here. I’ve been shopping at that store since it was a hole in the wall, “alternative” store. The best store is downtown, though. There’s a rumor they’re going to build a Whole Foods where I live in in Southwest Austin, but I’m not sure when.
Sheri, have you tried Penzey’s? It’s very good too.
Also, I’ve made tomato soup cake which I’m sure is similar to the cupcakes.
Funny – I went to their book signing in SF tonight! They brought Sweet & Salty brownies and a woman who tests for them brought the apple caramel cake. Both very good. I loved their first book and baked my way through much of it. Can’t wait to get into Baked Explorations.
I made the tomato soup cupcakes and they were a hit at work! They don’t taste like tomato, more like pumpkin. Very moist.
Also, on cocoa powder: Cook’s Illustrated did a taste test 5 years ago and Valrhona didn’t score very well. Oddly, it was Callebaut that was their top choice. I don’t know, I use Valrhona, Droste and Scharfen Berger (on occasion, but it’s not dutch-process) and I like them all. Valrhona is by far my go-to when it comes to baking with actual chocolate.
the blissful baker
i heart nutella 🙂 i could eat the stuff by the spoonful, but these scones sound amazing too!
Betty @ scrambled hen fruit
I have a fresh jar of Nutella in my pantry- I know just how I’ll use it. 🙂 These sound wonderful.
Those scones look out of this world. Love nutella!
I’ve heard a number of bloggers talk about the new Baked book and they have all said the first thing they are going to make from it is these Nutella scones. Must try.
Found the Whole Foods in SLC had all kinds of high end cocoa and chocolate, like SB and Vahlrona. Do you have Whole Foods there?
I absolutely LOVE nutella. I’m using it in samosas on my blog on thursday!!
i have been using fiori di sicillia for years (thanks to KAF) but i really prefer lemon zest in black & whites because the former is SO potent (even a pindrop!) i think it overwhelms or confuses my taste buds. i use it with cream cheese/fruit filling in pastries or cobblers. thank you so much for this wonderful use of nutella (and for the mini version)as i’m always seeking another vehicle for consuming it! btw-my bottle is three plus years old and fresh as a……flower!
A scone recipe I tried on your blog (the sour cream ones) was sooooo good! I bet your scone recipes are all delicious.
Oh. My. God.
That is all.
Thanks Karen! I already found an on-line source, but before I pay shipping I’m going to check a store here in town called Spec’s. It’s a liquor store, but they sell a lot of gourmet baking items.
Hello! congratulations! thanks! for this wonderful recipe! br your fan!
I really enjoyed these scones, too. I just kinda smeared some nutella on top after they had cooled for a few minutes. They were even good the next day, which is not always true of scones.
Anna, I’m happy to pick up a kilo bag of Valhrona cocoa for you, it is $29 at a shop very near me called Spun Sugar, here is their website:
Unfortuantely, I had to miss the Baked duo’s demo at TBF. I caught their demo at the 2008 TBF and they were really funny and engaging. I just received their cookbook and just made these scones. They are divine! And I used Hershey’s cocoa, not Vahlrona. Still amazing!
It’s good to know the scones are still good even though you didn’t use their preferred cocoa powder.
Perfect for today’s rainy day. I haven’t eaten a scone in years.
Let’s bring back the tradition of Afternoon Tea. 🙂 Personally I rarely make Black & Whites because I only eat one so I don’t really need a batch of them.
I have a bottle of Fiori Di Sicillia in the refrigerator and I tend to forget to use it in recipes its perfect for, like scones. The good thing is that it lasts indefinitely, so its there when I remember. Your Nutella scones look yummy! If you try the Valhrona cocoa powder, let us know. I love the Bensdorp Dutch from KAF — so rich and smooth. But I’m always ready to try something new.
The Blue-Eyed Bakers
Wow. We are in love. Nutella scones!? Amazing. Delicious. Leave it to the Baked boys. These look fabulous!