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Nutella Scones
Fresh Nutella scones for breakfast

Nutella Swirl Scones

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
The basically neutral scone dough is the perfect carrier for the richness of hazelnut spread. In this recipe, we don't just spread it on, we bake it in! The heat slightly caramelizes the spread at the edges, while the inside remains soft. A kid favorite, but also a guilty pleasure for adults with a strong espresso.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 8 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Mixing bowl
  • Teaspoon
  • Baking sheet

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg
⚠️ Tree Nuts (Hazelnut)

Instructions

1 ✓

Trick: Dollop the hazelnut spread by teaspoons onto a plate and freeze for 15 minutes.

Tip: If the spread is frozen, it won't mix immediately, leaving nice 'pockets of cream' after baking.
2 ✓

Make the base scone dough: cut cold butter into flour, baking powder, sugar, and salt mixture.

Tip: Keep the butter chunky!
3 ✓

Mix in egg and milk, toss gently.

Tip: Do not overwork.
4 ✓

Take frozen Nutella bits and quickly fold into the dough.

Tip: Work fast before they melt.
5 ✓

Form disc, cut wedges, bake at 350°F (180°C) for 15-20 mins.

Tip: Chocolate parts burn faster, watch the oven!

Recipe FAQ

The Nutella melted and smeared the dough. Is that bad?
Aesthetically maybe, but not for taste. If you want a 'marbled' effect, fold extremely gently at the end, don't mix until homogeneous.

Ingredients

  • 2 cups All-Purpose Flour
  • 2 tsp Baking Powder
  • 1 tsp Sugar
  • 1 pinch Salt
  • 7 Tbsp Cold Butter
  • 1 large Egg
  • 1/2 cup Milk
  • 1/3 cup Hazelnut Spread (Nutella or similar)