Nutella Scones


Preparation info

  • Yield:

    6 to 8

    • Difficulty


Appears in

Baked Explorations: Classic American Desserts Reinvented

Baked Explorations

By Matt Lewis and Renato Poliafito

Published 2010

  • About

Yes, Renato and I love Nutella, the little (or big) jar of hazelnut and chocolate bliss from italy. Once stocked only by specialty stores, Nutella can now be found virtually everywhere. If you have not tried it, I beg you to stop everything, go to the nearest grocery store, and buy at least two jars: one for baking and one for a daily midday boost directly from said jar to your mouth.

These scones (secretly my favorite scones) have a decent-size dollop of Nutella folded into a cocoa-based dough. They aren’t overly sweet, and the hazelnuts provide a great texture. Technically, they are still a breakfast treat, but they tend to make a bigger splash at brunch when people feel better about eating indulgently. Scones, no matter the ingredients, are still technically more difficult to put together than a muffin or quick bread. They require a little practice to perfect (i.e., getting a feel for the texture you want as you work in the butter and making sure you don’t overwork the dough). However, once you master the scone, it will take you just a few moments to put together, bake, and serve a comfy little breakfast or tea snack. If you prefer to make your own, all-natural “Nutella,” see the Homemade Nutella recipe.