Decadent Nutella Swirl Scones: Your Ultimate Guide to a Rich Chocolate Hazelnut Treat
There’s nothing quite like the aroma of freshly baked scones wafting through your home, especially when those scones are infused with the irresistible flavor of Nutella. This cherished recipe for **Nutella Scones** is a delightful adaptation from Baked Explorations, a cookbook that has been a reliable companion in my kitchen for years. These aren’t just any ordinary scones; they are a celebration of rich cocoa powder and creamy Nutella, swirled throughout the tender dough and generously drizzled over the top for an explosion of flavor in every single bite. If you’re a fan of chocolate and hazelnuts, prepare to fall in love with these easy homemade scones.
Over time, I’ve refined and perfected this recipe, making a few key alterations to enhance both the baking process and the final outcome. The original dough tended to be quite dry, which could be challenging for home bakers. To address this, I recommend either adding a touch more heavy cream than initially specified or employing a specific technique: really pressing and mashing the dough onto your work surface, then folding it repeatedly to ensure all the flour is fully incorporated. This method helps to create a more cohesive and workable dough, leading to beautifully light and fluffy scones.
The shaping of these **chocolate hazelnut scones** has also evolved. Instead of a simple round, we’ll create a long rectangle, generously spread it with Nutella, then roll it into a cylinder. This cylinder is then turned on its end and gently mashed into a thick circle. This unique shaping technique is what creates those mesmerizing Nutella swirls that make these scones so visually appealing and wonderfully flavorful throughout. It ensures that every bite offers a perfect balance of scone and rich chocolate-hazelnut spread, making them a truly irresistible breakfast or brunch pastry.
While the recipe traditionally suggests adding toasted hazelnuts to the dough for an extra layer of nutty flavor and texture, I often find myself without them. Don’t let this deter you! These **homemade Nutella scones** are absolutely delicious even without the added nuts. If you do have them, coarsely chopped toasted hazelnuts elevate the experience, but if not, you can easily omit them or substitute with toasted almonds for a similar crunch. Sometimes, a handful of bittersweet chocolate chips can also be folded into the dough for an even richer chocolate experience, creating what I like to call “double chocolate Nutella scones.” These small variations allow you to customize the recipe to your pantry and preferences, ensuring you can enjoy these delightful treats anytime.
The original full batch recipe from the book is available online, but I’ve found that a full batch of scones is often too much for my household these days. That’s why I consistently opt for this half-batch recipe, perfectly sized for four servings, as detailed below. This ensures fresh, warm scones without too many leftovers. If you love the idea of chocolate scones but happen to be out of Nutella, don’t fret! You can still enjoy a wonderful homemade treat with this fantastic recipe for Chocolate Brownie Scones, which offers a different but equally delicious chocolatey experience. However, for that unique hazelnut chocolate flavor, these **easy Nutella scones** are truly unparalleled.
Baking scones at home is a rewarding experience, transforming simple ingredients into a comforting delicacy. These Nutella scones are perfect for a special breakfast, a leisurely brunch, or an indulgent afternoon tea. The rich cocoa combined with the creamy Nutella creates a sophisticated yet approachable treat that appeals to both adults and children. Follow these detailed instructions, and you’ll be baking perfectly swirled, tender, and flavorful scones that will impress everyone.
Recipe: Irresistible Nutella Scones (Half Batch)
Nutella Scones Half Batch: Fluffy Chocolate Treats with a Hazelnut Swirl
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Ingredients
- 1 cup unbleached all-purpose flour approximately 4.5 oz or 125 grams. Using good quality flour is key for tender scones.
- 2 tablespoons granulated sugar for a touch of sweetness that balances the cocoa.
- 2 tablespoons dark unsweetened cocoa powder Dutch-processed cocoa offers a richer, darker chocolate flavor.
- 1 ½ teaspoons baking powder essential for lift and a light texture.
- ¼ teaspoon salt enhances all the flavors.
- 3 tablespoons cold unsalted butter cut into small cubes or grated; keeping it cold is crucial for flaky scones.
- 2 tablespoons lightly beaten egg about half of one large egg.
- ¼ cup heavy cream cold is best for the dough.
- ¼ cup toasted hazelnuts coarsely chopped (optional, but highly recommended for authentic hazelnut flavor. Can substitute almonds or chocolate chips).
- Handful of bittersweet chocolate chips optional, for extra chocolatey goodness.
- ¼ cup Nutella divided for swirling and drizzling.
Instructions
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Prepare for Baking: Begin by preheating your oven to 375 degrees F (190 degrees C). This ensures the oven is at the correct temperature when your scones are ready to bake, which is crucial for a good rise. Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
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Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, dark unsweetened cocoa powder, baking powder, and salt. Whisking ensures these ingredients are evenly distributed, which is important for uniform flavor and leavening. Now, add the cold unsalted butter. You have a few options here: you can shred the butter using a box grater for tiny pieces that incorporate easily, or cut it into small chunks and work it into the dry ingredients using a pastry cutter, two knives, or even your fingertips. The goal is to incorporate the butter until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Keeping the butter cold is essential for creating flaky layers in your scones.
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Mix Wet and Dry Ingredients: In a separate, smaller bowl, whisk together the lightly beaten egg and heavy cream until just combined. Gradually pour these wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon until the dough just starts to come together. Avoid overmixing at this stage, as it can lead to tough scones. Briefly and gently knead the dough with your hands directly in the bowl to form a cohesive mass. If you’re adding toasted hazelnuts or chocolate chips, gently knead them in now. The dough might still feel quite dry and shaggy; if it’s too dry to form a ball, add a tiny bit more heavy cream, one teaspoon at a time, until it barely holds together. Remember, a slightly drier dough is better than a wet, sticky one for scones, but it needs to be workable.
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Shape the Dough for Swirls: Turn the dough out onto a lightly floured work surface. At this point, the dough might still have some unincorporated flour. Don’t worry! Vigorously mash the dough down with the heel of your hand. If flour isn’t fully absorbed, use a spatula or bench scraper to fold the dough over itself and mash it down again. Repeat this process a few times until the flour is completely worked in and the dough is smooth but still tender. This gentle “kneading” (more like mashing and folding) develops just enough gluten for structure without making the scones tough. Shape the dough into a rectangle, approximately 4 by 10 inches. Now, take about 2 tablespoons of Nutella and spread it evenly over the entire surface of the dough rectangle. Carefully roll the dough up lengthwise, starting from one of the shorter ends, to create a tight cylinder. Turn this cylinder on its end so that the swirled ends are facing up and down. Gently flatten it into a disk (a circular shape) about 1 ¾ inches high. Use a sharp knife or bench scraper to slice the circle into 4 equal triangles, like cutting a pizza.
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Bake the Scones: Carefully transfer your Nutella Scones dough triangles to the parchment-lined baking sheet, leaving a little space between them. Bake for 18 to 20 minutes in the preheated oven. Halfway through the baking time (around 9-10 minutes), rotate the baking sheet to ensure even browning. The scones are ready when a toothpick inserted into the center of a scone comes out clean, and the tops are firm to the touch. Be careful not to overbake, as this can make the scones dry. Immediately transfer the baked scones to a wire rack to cool completely.
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Drizzle and Serve: When you’re ready to serve these delightful **chocolate Nutella scones**, take the remaining 2 tablespoons of Nutella. For easy drizzling, soften it slightly in the microwave for about 5-10 seconds, just until it’s pourable but not completely liquid. Drizzle the warm Nutella generously over the cooled scones. Alternatively, you can put the softened Nutella into a small freezer bag, snip off a tiny corner, and pipe it artfully over the tops. Serve these delicious treats warm or at room temperature.
Tips for Perfect Nutella Scones:
- Keep Ingredients Cold: Cold butter and cold cream are non-negotiable for light, flaky scones. The butter creates pockets of steam in the oven, giving scones their characteristic texture.
- Don’t Overwork the Dough: Overworking the dough develops too much gluten, resulting in tough, dense scones. Mix just until combined and handle as little as possible.
- Measure Flour Correctly: For accurate measurements, spoon flour into a measuring cup and level it off with a straight edge. Don’t scoop directly from the bag, as this compacts the flour and adds too much.
- Adjust Cream as Needed: The amount of cream can vary based on flour type and humidity. Start with the specified amount, and add a tiny bit more if your dough is too dry to come together. It should be moist but not sticky.
- Sharp Cut for Scones: When cutting the scone triangles, use a sharp knife and press straight down. Avoid twisting the knife, which can seal the edges and prevent the scones from rising properly.
Scone Variations to Explore:
While these **Nutella swirl scones** are fantastic as is, don’t hesitate to experiment with different additions to suit your taste. For an extra crunch, consider adding walnuts or pecans instead of hazelnuts. A pinch of cinnamon or a tiny dash of espresso powder in the dry ingredients can also deepen the chocolate flavor and add a warm spice note. If you’re feeling adventurous, a sprinkle of sea salt on top of the Nutella drizzle can create a delightful sweet and salty contrast. You could also swap out some of the cocoa powder for more flour and make plain scones with a Nutella filling, or try different spreads like Biscoff for a unique twist. The possibilities are endless!
Serving Suggestions:
These rich **chocolate scones** are incredibly versatile. They are perfect on their own with a cup of coffee or tea, making for an indulgent start to your day or a lovely afternoon pick-me-up. For a more elaborate brunch spread, serve them alongside fresh berries, a dollop of whipped cream, or even a side of plain Greek yogurt for a lighter contrast to the sweetness. Kids will love them as a special after-school treat with a glass of milk. Their decadent flavor profile makes them a comforting dessert as well, especially when served slightly warm.
Storing Your Homemade Scones:
For the best experience, these **Nutella scones** are best enjoyed fresh on the day they are baked. However, if you have leftovers, store them in an airtight container at room temperature for up to 2-3 days. To reheat, you can warm them gently in the microwave for 10-15 seconds or in a toaster oven at 300°F (150°C) for a few minutes until just warm and tender again. You can also freeze unbaked scone dough triangles for up to a month. Simply place them on a baking sheet to freeze solid, then transfer to a freezer bag. When ready to bake, place frozen scones on a parchment-lined baking sheet and bake for a few extra minutes (20-25 minutes total), no need to thaw!
Embrace the joy of baking and treat yourself and your loved ones to these truly special **Nutella Scones**. They are a testament to how a few simple ingredients, combined with a touch of love, can create something truly extraordinary.