Nutella-Filled Scones
Buttery, flaky scones sandwiched with a hefty dose of rich Nutella.
- Cook Time: 12 minutes
- Total Time: 12 minutes
- Yield: about 10 scones 1x
Ingredients
Scale
- 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)
Instructions
- 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.
Notes
*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.
Find it online: https://www.brighteyedbaker.com/nutella-filled-scones/