Nutella & Hazelnut Swirl Scone

Yield: 8 scones

Author: Kelli Bowman

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Nutella & Hazelnut Swirl Scone

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Tender, buttery vanilla scones swirled with rich Nutella and baked until golden. Soft and flaky with ribbons of creamy chocolate-hazelnut in every bite, then finished with a sweet Nutella glaze and topped with hazelnuts.

Ingredients

Scones

• 1 cup sour cream
• 1 egg
• 2 teaspoons vanilla extract
• 1 tablespoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon salt
• ⅓ cup cane sugar
• 2½–3 cups all-purpose flour
• ¼ cup Nutella

Topping

• 1 cup powdered sugar
• 2 tablespoons Nutella
• 1-2 tablespoon milk for desired consistency
• ½ cup toasted hazelnuts, chopped

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the sour cream, egg, and vanilla extract until smooth.
3. Add the baking powder, baking soda, salt, sugar, and 2½ cups flour.
4. Mix until a soft dough forms. Add additional flour, a little at a time, until the dough is soft and easy to handle without being overly sticky. Avoid adding too much flour to keep the scones tender.
5. Turn the dough onto a lightly floured surface and gently pat it into a rough circle. Make a shallow well in the center and spoon the Nutella into it. Fold the dough over itself 3–4 times, just until the Nutella is lightly swirled throughout and ribbons remain visible. Be careful not to overmix, as you want distinct swirls of Nutella in the finished scones.
6. Reshape the dough into a 1-inch-thick circle.
7. Cut into 8 equal wedges, like slicing a pizza.
8. Place the wedges on the prepared baking sheet, leaving a little space between each one.
9. Bake for 20–22 minutes, or until the tops are lightly golden and the centers are cooked through.
10. After baking and cooling slightly, drizzle the scones with the vanilla glaze and immediately sprinkle with the roasted sliced almonds so they adhere to the glaze.

Glaze

1. Whisk together the powdered sugar and Nutella.
2. Add milk (or water) a little at a time until the glaze reaches your desired consistency.
3. Drizzle over cooled scones and sprinkle on toasted hazelnuts.

Notes

• The amount of flour will vary depending on the moisture content of your mix-ins. Start with 2½ cups and add more only as needed.
• These scones freeze beautifully before baking. Simply freeze the cut wedges on a baking sheet, then transfer to an airtight container. Bake directly from frozen, adding 2–3 minutes to the baking time.
• Try flavors like blueberry lemon, strawberry, cinnamon chip, chocolate chip, cranberry orange, peach, or apple cinnamon for endless variations.

Recommended Products

Gluten Free Flour

Molino Paolo Mariani Manitaly Tipo 0 Flour from 100% Italian Grains

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