Nutella Scones
Rich chocolate Nutella scones made with cocoa powder, cold butter, heavy cream, toasted hazelnuts, and a warm Nutella drizzle.
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Servings: 6 scones
Ingredients
- 2 c unbleached all-purpose flour
- 1/4 c granulated sugar
- 1/4 c dark sweetened cocoa powder
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp cold unsalted butter cut into chunks
- 1 large egg
- 1/2 c heavy cream
- 3/4 c toasted hazelnuts coarsely chopped
- 1/2 c Nutella divided
Instructions
Prepare the oven.
- Preheat the oven to 375°F.
Prepare the baking sheet.
- Line a baking sheet with parchment paper and set aside.
Combine the dry ingredients.
- Place the flour, granulated sugar, cocoa powder, baking powder, and salt in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses, or until evenly combined.
Add the butter.
- Remove the cover of the food processor and sprinkle the cold butter chunks evenly over the dry ingredients.
Cut in the butter.
- Cover and process with twelve 1-second pulses, or until the mixture appears crumbly with small pieces of butter distributed throughout.
Transfer the mixture.
- Transfer the flour and butter mixture to a large mixing bowl.
Prepare the wet ingredients.
- In a medium bowl, whisk together the egg and heavy cream until fully combined.
Form the dough.
- Add the egg and cream mixture to the flour mixture. Stir just until the dry ingredients are moistened.
Add the hazelnuts.
- Add the toasted, coarsely chopped hazelnuts. Knead the dough gently by hand 6 to 8 times, just until the hazelnuts are incorporated. Do not overwork the dough.
Shape the dough.
- Flatten the dough into a rectangle approximately 6 by 12 inches.
Add the Nutella filling.
- Spread 1/4 c Nutella over the dough in a criss-cross pattern.
Roll the dough.
- Roll the dough into a cylinder approximately 6 inches long.
Form the disk.
- Turn the cylinder on its end and gently flatten it into a disk about 1 3/4 inches high. Handle the dough lightly to avoid tough scones.
Cut the scones.
- Cut the dough into 6 to 8 wedges, depending on the preferred serving size.
Arrange on the baking sheet.
- Place the wedges on the prepared baking sheet, leaving space between each scone.
Bake the scones.
- Bake for 18 to 20 minutes, rotating the baking sheet halfway through baking, or until a toothpick inserted into the center of a scone comes out clean.
Cool the scones.
- Transfer the baked scones to a wire rack and allow them to cool completely. Place the parchment-lined baking sheet beneath the rack to catch the drizzle.
Warm the remaining Nutella.
- Heat the remaining 1/4 c Nutella in the microwave until pourable, about 10 seconds on high.
Prepare the tops.
- Pierce the tops of the scones a few times with a fork.
Drizzle with Nutella.
- Using a spoon, drizzle the warmed Nutella over the tops of the scones in a zigzag pattern.
Set the drizzle.
- Transfer the scones to the refrigerator for 5 minutes, or until the Nutella drizzle is slightly set.
Serve.
- Serve immediately for the best texture and flavor.
Notes
To make Nutella Scones gluten free, replace the unbleached all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum or another binder. Confirm that the cocoa powder, baking powder, Nutella, toasted hazelnuts, and all packaged ingredients are certified gluten free or processed without gluten cross-contamination. Gluten-free scone dough may be more delicate, so handle it gently and avoid overmixing.