This is what you call an unapologetically indulgent recipe. You might even want to call it an unapologetically indulgent breakfast; they’re worth it. A buttery scone is a treat, but a buttery scone filled with Nutella? Now that’s what I call an awesome splurge.
These scones certainly aren’t anything fancy (because I doubt you could call a humble scone heavily slathered with Nutella fancy by any means), but WOAH – they’re killer. Golden-brown edges, flaky texture, tender crumb, and tons of chocolate-hazelnut goodness sandwiched in the middle ← that’s what we’re working with here. Tell me that doesn’t sound like a little slice of heaven; I dare you. Top it all off with a sweet dusting of powdered sugar and I’m pretty sure breakfast has never looked so tempting.
But let’s be real… are these reserved for breakfast only? HECK NO. Make them an afternoon treat with a cup of coffee, call them dessert, do what you need to do — just make these happen, in your kitchen, ASAP. They’re indulgent, they’re dangerous, but ooooh they’re worth it.
Buttery, flaky scones sandwiched with a hefty dose of rich Nutella.
- 11 5/8 ounces (2 3/4 cups, spoon and level) all-purpose flour
- 2 3/8 ounces (1/3 cup) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 ounces (1/4 cup) unsalted butter, frozen and cubed
- 8 1/4 ounces (1 cup) heavy cream, plus extra for glazing
- 1 teaspoon vanilla extract
- Nutella (1 tablespoon per scone)
- Line a baking sheet with parchment paper and dust parchment with flour.
- In a bowl, whisk together the flour, sugar, baking powder, and salt. Cut in butter with a pastry cutter until no large chunks remain. Add cream and vanilla and fold in with a spatula until incorporated in a shaggy dough. Use hands to gently knead until everything comes together to form a soft dough, adding a bit more cream if necessary.
- Divide dough in half and pat each half into a round disc, approx. 3/8" thick, on parchment. Freeze for about 45 minutes.
- Preheat oven to 425ºF and line separate baking tray with parchment paper.
- Use a 2 1/2" round cookie/biscuit cutter to cut dough into individual rounds, transferring to clean parchment. Gently ball up scraps, knead together briefly, pat to 3/8" thick, and cut, repeating as needed until all rounds are cut.
- Spread half of rounds with 1 tablespoons Nutella each, and then top each with a second round. Space apart on prepared baking sheet and brush tops with heavy cream.
- Bake scones in preheated oven for 12-15 minutes, watching for any tipping over as they bake*, until tops are turning golden and a toothpick inserted into the center of one comes out clean. Scones are best served the day they're baked**, preferably warm from the oven, but can also be kept in an airtight container at room temperature for a few days.
*If you notice any scones tipping while they bake due to the top halves sliding off, gently push them back up and continue baking.
**To prep scones and bake later: After cutting out dough rounds, freeze until firm, and then transfer to a zip-top bag and freeze until ready to bake. When ready, remove scones from freezer while oven is preheating and continue with step 6. Baking time may need to be increased; simply bake until a toothpick inserted into the center of a scone comes out clean.