Chocolate scones made with flour, sugar, cocoa powder, baking powder, butter, egg, heavy cream, toasted hazelnuts, and Nutella.

There are recipes that politely belong at breakfast, and then there are Nutella Scones, which show up wearing a chocolate drizzle and act like brunch is just dessert with better lighting. I’m not mad about it. These scones are tender, rich, packed with toasted hazelnuts, swirled with Nutella, and finished with even more warm Nutella on top. So yes, they’re technically scones, but they have a little “treat yourself” energy too. Sometimes that’s exactly what a morning needs.

I’ve always liked scones because they make an ordinary kitchen feel slightly more charming. Not fancy-fancy, like linen napkins and tiny forks. More like “I made something with wedges and now my coffee feels important.” The first time I made chocolate Nutella scones, I remember standing by the counter with cocoa powder on my sleeve, thinking the dough looked a little rough. And it did. Scone dough often looks like it might not behave. But that’s part of the deal. You don’t want it smooth like cake batter. You want it rustic, a little shaggy, like it just rolled out of bed and still somehow looks good.

The Nutella swirl is the fun part. You flatten the dough, spread Nutella in a criss-cross pattern, roll it up, turn it, flatten it again, and cut it into wedges. Does it look perfectly neat while you’re doing it? Not really. Mine never does. But that’s okay. Once the scones bake, those little Nutella ribbons tucked inside feel like a sweet surprise. It’s the kind of thing that makes someone take a bite and pause for a second. You know that pause? The “oh, there’s Nutella in here” pause. Very satisfying.

I also have to mention the toasted hazelnuts, because they really do make these Nutella Scones taste more complete. Nutella already has that chocolate-hazelnut flavor, but the actual hazelnuts add crunch and a warm, nutty bite. Without them, the scones are still good, of course. I mean, Nutella is involved. But with the hazelnuts, they feel a bit more grown-up. Slightly. Let’s not pretend too hard.

And honestly, this recipe is dangerously quick. About 35 minutes from start to finish. That means if you wake up on a Saturday and suddenly decide your coffee needs a chocolate-hazelnut friend, these homemade Nutella scones can happen without turning the whole kitchen upside down. Well, mostly. I can’t promise there won’t be a spoon in the Nutella jar. That’s between you and your pantry.

These chocolate hazelnut scones are perfect for brunch, a cozy coffee break, bake sales, holiday mornings, or one of those afternoons when you want something sweet but don’t want to make a full cake. Sound familiar? Sometimes a scone is the perfect middle ground. Not too formal. Not too fussy. Just warm, chocolatey, and very easy to love.

Why you’ll Love these Nutella Scones?

You’ll love Nutella Scones because they feel special without acting difficult. They have that tender, crumbly scone texture, but the cocoa powder gives them a deep chocolate base, and the Nutella adds creamy chocolate-hazelnut sweetness inside and on top. It’s not just a plain scone with a drizzle thrown on at the end. The Nutella is part of the whole experience, which is exactly how it should be.

One thing I really like is that these scones don’t need to look perfect. In fact, I think they’re better when they look a little homemade. A crack here, a slightly uneven wedge there, a Nutella zigzag that goes rogue halfway across the top. That’s not a mistake. That’s personality. Bakery cases are lovely, but there’s something comforting about a scone that looks like an actual person made it while maybe drinking coffee and checking the oven timer twice.

The flavor has a nice balance, too. They’re rich, yes, but the hazelnuts keep them from feeling one-note. The cocoa powder adds depth, the heavy cream makes them tender, and the Nutella brings that familiar sweetness that makes everyone suddenly interested in “just tasting a small piece.” Which, as we all know, becomes half a scone very quickly.

The speed of this Nutella Scones recipe is another reason it’s so useful. You don’t need yeast. You don’t need chilling time. You don’t need to wait all day. The food processor helps the dry ingredients and butter come together quickly, then the dough is mixed, shaped, baked, and drizzled. It’s the kind of recipe that feels like you did something impressive even though it didn’t steal your whole morning.

And the texture? That’s where gentle handling matters. Scones can turn tough if the dough gets overworked, so this recipe keeps things simple with short pulses, light mixing, and just a few kneads by hand. I won’t say it’s impossible to mess up, because scones do have opinions, but it’s very manageable. If you can stop yourself from fussing with the dough too much, you’re already halfway there.

Ingredient Notes

The ingredients for Nutella Scones are simple, but each one has a role. The flour gives the scones structure, cocoa powder brings chocolate flavor, cold butter creates that tender crumb, heavy cream adds richness, toasted hazelnuts give crunch, and Nutella brings the swirl and drizzle that makes the whole recipe feel special. Nothing too complicated here, but the little details matter more than you’d think.

• Unbleached all-purpose flour: Flour gives these homemade Nutella scones their structure and helps them hold their wedge shape. Since scones can get tough if the dough is overhandled, measure the flour carefully and avoid packing it down too much. A little care here helps keep the texture tender instead of heavy.
• Granulated sugar: Sugar adds sweetness, but not an overwhelming amount. Nutella already brings plenty of sweetness, so the sugar mostly helps balance the cocoa powder and gives the scones just enough sweetness in the dough itself.
• Dark sweetened cocoa powder: Cocoa powder gives these Nutella Scones their chocolate flavor before the Nutella even joins in. Dark cocoa makes the scones look rich and taste deeper. If you’ve ever opened cocoa powder and immediately got it on the counter, your shirt, and somehow your wrist, welcome. Same.
• Baking powder: Baking powder helps the scones rise and keeps them from feeling too dense. Scones naturally have a more rustic texture than muffins or cake, but they still need lift. This is what gives them that nice bakery-style height.
• Salt: Salt balances the sweetness and makes the chocolate flavor taste better. It’s a small amount, but skipping it would make the scones taste a little flat. Chocolate almost always appreciates salt in the background.
• Cold unsalted butter: Cold butter is one of the big secrets to tender scones. As the scones bake, those little butter pieces melt and help create a crumbly, soft texture. The butter should stay cold, so don’t let it sit out too long before using it.
• Large egg: The egg helps bind the dough together and gives the scones structure. It also adds a little richness, which works well with the cocoa and cream.
• Heavy cream: Heavy cream adds moisture and helps make the scones tender. Because cocoa powder and hazelnuts can make the dough feel a bit dry, the cream is important. It gives the dough enough richness to hold everything together without making it wet.
• Toasted hazelnuts: Toasted hazelnuts add crunch and deepen the chocolate-hazelnut flavor. They make the scones feel more textured and less like a plain chocolate pastry. Toasting them is a small step, but it really does make them taste better.
• Nutella: Nutella is the star of this Nutella Scones recipe. Half goes inside the dough as a swirl, and the rest gets warmed and drizzled over the baked scones. It adds sweetness, creaminess, and that chocolate-hazelnut flavor that makes these scones feel like a treat.

How to Make Nutella Scones?

Making Nutella Scones is mostly about being gentle with the dough. Scones don’t want to be kneaded and fussed over like bread. They want a light hand, cold butter, and just enough mixing to come together. You’ll pulse the dry ingredients, cut in the butter, add the egg and cream, fold in the hazelnuts, swirl in Nutella, shape, bake, and drizzle. It sounds like a lot when listed out, but it moves quickly once you start.

Step 1: Prepare the oven and baking sheet. Preheat the oven to 375°F and line a baking sheet with parchment paper. The parchment keeps the scones from sticking and helps with cleanup later, especially once that Nutella drizzle starts doing its delicious little zigzag routine.

Step 2: Mix the dry ingredients. Add the flour, sugar, cocoa powder, baking powder, and salt to a food processor fitted with a metal blade. Pulse six times, about 1 second each. You’re just mixing everything evenly here, not trying to grind it into dust. Short pulses are enough.

Step 3: Add the cold butter. Remove the cover and sprinkle the cold butter chunks evenly over the dry ingredients. Cover again and pulse twelve times, about 1 second each. The mixture should look crumbly, with small bits of butter scattered throughout. Don’t overprocess it. Those butter pieces are what help make the scones tender and flaky.

Step 4: Transfer the mixture to a bowl. Pour the crumbly mixture into a large bowl. This helps you control the dough better once the wet ingredients are added. The food processor is great for cutting in butter, but hand-mixing helps prevent overworking the dough.

Step 5: Whisk the egg and cream. In a medium bowl, whisk together the egg and heavy cream until smooth. This mixture brings moisture and richness to the dough, and it helps everything come together without needing too much mixing.

Step 6: Add the wet ingredients to the dry ingredients. Stir the egg and cream mixture into the flour mixture just until moistened. The dough will look shaggy and maybe a little uneven. That’s okay. Actually, that’s what you want. If it looks perfectly smooth, you may have gone too far.

Step 7: Add the toasted hazelnuts. Add the toasted, coarsely chopped hazelnuts and knead gently by hand 6 to 8 times to incorporate them. Don’t press too hard. Don’t keep going until it looks flawless. A slightly messy dough usually means a better scone. Funny how that works.

Step 8: Shape the dough into a rectangle. Flatten the dough into a rectangle about 6 by 12 inches. Try to keep the thickness fairly even, but don’t stress about sharp corners. These chocolate hazelnut scones are meant to be rustic, not ruler-perfect.

Step 9: Add the first Nutella layer. Spread 1/4 cup of Nutella over the dough in a criss-cross pattern. It may smear a bit. It may not look like the neat little image in your head. That’s fine. Once baked, it turns into sweet ribbons inside the scones, and nobody is going to complain about the exact geometry of Nutella.

Step 10: Roll and flatten the dough. Roll the dough into a cylinder about 6 inches long. Turn it on its end, then gently flatten it into a disk about 1 3/4 inches high. Be gentle here. The goal is to shape the dough without pressing out all the tender texture.

Step 11: Cut the dough into wedges. Cut the disk into 6 or 8 wedges, depending on how large you want the scones. Six will give you bigger, bakery-style Nutella Scones, while eight makes smaller portions that are easier for brunch trays or sharing.

Step 12: Bake the scones. Place the wedges on the prepared baking sheet. Bake for 18 to 20 minutes, rotating the baking sheet halfway through, until a toothpick inserted into the center of a scone comes out clean. The scones should look set and slightly firm, but not dry.

Step 13: Cool the scones. Transfer the baked scones to a wire rack to cool completely. Place the baking sheet with the parchment still on it underneath the rack so it can catch the Nutella drizzle. This is one of those small cleanup tricks that makes you feel slightly more organized than you may actually be.

Step 14: Warm the remaining Nutella. Heat the remaining 1/4 cup Nutella in the microwave until pourable, about 10 seconds on high. You want it loose enough to drizzle, not boiling hot. Nutella only needs a tiny nudge.

Step 15: Drizzle the scones. Pierce the tops of the scones a few times with a fork. Then use a spoon, or two spoons if that feels easier, to drizzle the warm Nutella over the tops in a zigzag pattern. The fork holes let a little Nutella sink in, which feels completely reasonable and necessary.

Step 16: Let the topping set. Transfer the scones to the refrigerator for 5 minutes so the Nutella can set slightly. Serve immediately for the best texture. These Nutella Scones are especially good when they’re fresh, tender, and still carrying that warm chocolate-hazelnut smell.

Storage Options

Nutella Scones are best served fresh, especially after the Nutella drizzle has just set. That’s when the outside has a little crispness, the inside is tender, and the topping still feels glossy and special. But if you do have leftovers, they store pretty well. I say “if” because in my experience, Nutella leftovers are not always a reliable concept.

To store them at room temperature, let the scones cool completely and place them in an airtight container. Keep them in a cool spot for up to 2 days. If your kitchen runs warm, the Nutella drizzle may soften, so refrigeration might be a better choice.

For longer storage, refrigerate the scones in an airtight container for up to 4 days. They may firm up slightly in the fridge, so let them sit at room temperature for 15 to 20 minutes before serving. You can also warm them gently in a low oven, but be careful not to overheat them once the Nutella drizzle is on top. Warm Nutella is delicious, yes, but it can get messy fast.

You can freeze these homemade Nutella scones too. For the prettiest result, freeze them before adding the final drizzle. Let the baked scones cool completely, wrap them tightly, and freeze for up to 2 months. Thaw at room temperature, warm gently if you like, then add the Nutella drizzle before serving. If you freeze them already drizzled, they’ll still taste good, but the topping may not look as fresh. Not tragic, just less photo-ready.

Variations & Substitutions

These Nutella Scones are rich and chocolatey as written, but there’s definitely room to play. Scones are flexible as long as you don’t add too much moisture or overwork the dough. A few small changes can make this recipe feel new, whether you want extra chocolate, a little spice, or a different nutty crunch.

• Use another chocolate-hazelnut spread: If you don’t have Nutella, another chocolate-hazelnut spread can work. The flavor may be slightly different depending on the brand, but the idea stays the same. Creamy, chocolatey, hazelnut goodness.
• Swap the hazelnuts: Toasted almonds, pecans, or walnuts can replace the hazelnuts. Hazelnuts give the most classic Nutella-style flavor, but other nuts still add crunch and warmth.
• Skip the chopped nuts: You can leave out the chopped hazelnuts if you want a softer texture. Just remember that Nutella itself contains hazelnuts, so this does not make the recipe nut-free.
• Add chocolate chips: Mini chocolate chips can be folded in with the hazelnuts for extra chocolate. Is it a lot? Maybe. Is it good? Obviously.
• Add espresso powder: A small amount of instant espresso powder can deepen the chocolate flavor. It won’t make the scones taste strongly like coffee, but it will make the cocoa taste richer. Kind of like turning up the bass in a song.
• Use regular cocoa powder: If you don’t have dark sweetened cocoa powder, regular cocoa powder can work. The scones may be a little lighter in color and flavor, but they’ll still be tasty.
• Make smaller scones: Cut the dough into 8 wedges instead of 6 for smaller portions. This is great for brunch tables, coffee breaks, or when you want people to feel like they can take “just one” and then possibly go back for another.
• Add a pinch of cinnamon: Cinnamon adds warmth and pairs nicely with chocolate and hazelnut. Keep it subtle, though. You want it to support the Nutella, not start its own show.

What to Serve With Nutella Scones?

Nutella Scones are rich, chocolatey, and nutty, so I like pairing them with simple drinks and fresh sides. Coffee, tea, berries, bananas, or cold milk all work beautifully. Since these scones are sweet, something fresh or slightly bitter helps balance them. Basically, they’re perfect with anything that gives you an excuse to sit down for five quiet minutes.

• Coffee: Coffee is probably my favorite pairing with chocolate Nutella scones. The bitterness balances the sweet Nutella and cocoa. A latte, cappuccino, or plain black coffee all work well. Honestly, coffee and Nutella are a very strong team.
• Tea: Black tea, chai, or a mild herbal tea pairs nicely with these scones. Tea makes the whole thing feel a little more classic, like you planned a calm afternoon instead of just needing a snack.
• Cold milk: Chocolate and milk are always good together. A cold glass of milk makes these Nutella Scones feel cozy and nostalgic, almost like a grown-up version of an after-school treat.
• Fresh berries: Strawberries, raspberries, and blueberries add freshness and a little tartness. They help balance the richness of the chocolate and hazelnut flavors.
• Bananas: Banana slices are a natural match for Nutella. Serve them on the side or add them to a brunch board with the scones. It’s simple, but it works.
• Whipped cream: A small spoonful of whipped cream turns these scones into more of a dessert. Not necessary, but very fun if you’re serving them after dinner.
• Vanilla yogurt: Vanilla yogurt adds creaminess and a little tang. It makes the plate feel more breakfast-friendly, even though Nutella is clearly the one in charge.
• Brunch spread: Add these homemade Nutella scones to a brunch table with fruit, eggs, coffee, and something savory. They bring the sweet chocolate moment that everyone secretly hopes will be there.
• Ice cream: For dessert, serve warm scones with vanilla or hazelnut ice cream. It’s not subtle. It’s not pretending to be. It’s just good.

FAQ

Why are my scones tough?

Scones usually turn tough when the dough is overmixed or overkneaded. Stir the wet ingredients into the dry ingredients just until moistened, then knead only 6 to 8 times. The dough should look a little rough and rustic, not smooth like bread dough.

Can I use a different chocolate spread?

Yes, another chocolate-hazelnut spread can replace Nutella. The flavor may change slightly depending on the brand, but the recipe will still work.

Do I have to toast the hazelnuts?

You don’t absolutely have to, but toasted hazelnuts taste better. Toasting brings out their nutty flavor and gives them a better crunch. If you skip it, the scones will still work, just with a milder hazelnut flavor.

Can I make smaller scones?

Yes, cut the dough into 8 wedges instead of 6 for smaller scones. Check them closer to the lower end of the baking time because smaller scones may bake a bit faster.

These Nutella Scones are rich, tender, chocolatey, and full of cozy chocolate-hazelnut flavor. The cocoa dough, toasted hazelnuts, Nutella swirl, and warm drizzle make them feel special without being too complicated. They’re perfect for brunch, coffee breaks, bake sales, holiday mornings, or honestly, any day when plain breakfast just isn’t speaking to you.

Make a batch, drizzle them generously, and don’t feel too guilty if you eat the first one standing over the counter. That’s basically a kitchen tradition at this point. Can’t wait to hear what you think — would you pair these with coffee, tea, or a cold glass of milk?