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    Home » Recipes » Biscuits & Scones

    Published: Aug 13, 2015 · Modified: Aug 6, 2017 by Alexandra Azary · This post may contain affiliate links

    Nutella-Filled Scones

    Jump to Recipe·Leave a review

    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.

    Nutella-Filled Scones - Buttery, flaky scones sandwiched with a hefty dose of rich Nutella ➝ Pure heaven. | www.brighteyedbaker.com this recipe

    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.

    Nutella-Filled Scones - Buttery, flaky scones sandwiched with a hefty dose of rich Nutella ➝ Pure heaven. | www.brighteyedbaker.com

    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.

    Nutella-Filled Scones - Buttery, flaky scones sandwiched with a hefty dose of rich Nutella ➝ Pure heaven. | www.brighteyedbaker.com

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    Nutella-Filled Scones

    Nutella-Filled Scones - Buttery, flaky scones sandwiched with a hefty dose of rich Nutella ➝ Pure heaven. | www.brighteyedbaker.com
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    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 ⅝ ounces (2 ¾ cups, spoon and level) all-purpose flour
    • 2 ⅜ ounces (⅓ cup) granulated sugar
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 2 ounces (¼ cup) unsalted butter, frozen and cubed
    • 8 ¼ ounces (1 cup) heavy cream, plus extra for glazing
    • 1 teaspoon vanilla extract
    • Nutella (1 tablespoon per scone)

    Instructions

    1. Line a baking sheet with parchment paper and dust parchment with flour.
    2. 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.
    3. Divide dough in half and pat each half into a round disc, approx. ⅜" thick, on parchment. Freeze for about 45 minutes.
    4. Preheat oven to 425ºF and line separate baking tray with parchment paper.
    5. Use a 2 ½" round cookie/biscuit cutter to cut dough into individual rounds, transferring to clean parchment. Gently ball up scraps, knead together briefly, pat to ⅜" thick, and cut, repeating as needed until all rounds are cut.
    6. 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.
    7. 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.

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    1. Erin M. says

      August 21, 2015 at 4:42 pm

      Yum!!

      Reply
    2. Jess says

      August 15, 2015 at 8:31 pm

      My husband just came over to eye those photos up closer - I think I need to take the hint and make him these. What an awesome combination - yum!

      Reply
      • alexandra says

        August 17, 2015 at 3:07 pm

        Haha love it!

        Reply
    3. Ashley says

      August 15, 2015 at 5:23 am

      Oh these look awesome! Scones are one of my favorite breakfast treats to make and with nutella??? Sign me up! Have a great weekend!

      Reply

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    Profile photo of Alexandra (Alex) Azary, author of Bright-Eyed Baker.

    Hey There - I'm Alex! Thanks for stopping by! Here's what you can expect to find on Bright-Eyed Baker: lots of baked goods and other sweets made from scratch, plus the occasional coffee recipe, mixed drink, or kitchen how-to post. My goal is to show you that from-scratch baking - gluten-free, dairy-free, or otherwise - doesn't have to be intimidating, no matter how busy life gets. Learn more about me.

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