Nutella Gingerbread Scones

We currently have a bunch of cookies in our snack drawer at work, and lately I’ve been reaching first for the gingersnaps dipped in chocolate. They are just so good! Then the other day I had a light bulb moment – you know what would be even better? Gingersnaps topped with Nutella! I couldn’t get this idea out of head, but since I’ve been on a bit a cookie overload, I decided to bake some Nutella gingerbread scones instead this weekend.

Baking with Nutella is always somewhat tricky because even if you put a hefty dose of the stuff in your batter, you often can’t really taste it in the finished product. On top of this dilemma, I also wanted to balance the Nutella and strong molasses gingerbread flavors. But don’t worry, I was up for the challenge, and instead of mixing Nutella into my scones, I stirred in both cocoa powder and toasted hazelnut flour, which I bought last summer from King Arthur Flour. I also added molasses, ginger, cinnamon, and cloves, and then after the scones cooled, spread a bit of Nutella on top of each one. Is there anything Nutella can’t make better?

Nutella Gingerbread Scones
Printable Recipe

1 2/3 cups all-purpose flour
1/3 cup toasted hazelnut flour (I bought mine from King Arthur Flour - but you could also pulse toasted hazelnuts in the food processor until ground to make your own)
1/4 cup cocoa powder
3 tablespoons packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1/2 cup heavy cream
2 tablespoons molasses
1 large egg
1/2 teaspoon vanilla extract
1/2 cup Nutella

Heat oven to 375˚F. Place all-purpose flour, hazelnut flour, cocoa powder, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves, and salt in a large bowl and mix well. Place flour mixture in a food processor and add in cold butter chunks. Pulse several times with a food processor until a coarse meal forms; place in a large bowl. Mix cream, molasses, egg, and vanilla extract in another small bowl. Stir wet into dry ingredients until a soft dough forms.

Place dough onto a greased pizza pan, knead several times if needed, and form into an 8-inch circle. Cut the circle into eight wedges and separate the scones on the cookie sheet with a spatula so they are each at least 1 inch apart. Bake at 375˚F for 18 to 22 minutes or until a toothpick inserted into the center of each scone comes out clean. Cool completely, about 1 hour, and then evenly spread 1 tablespoon of Nutella on top of each scone. Makes 8 scones.

Nutrition: 395 calories, 23.2g fat, 2.6g fiber, 6.3g protein per scone
Cost: $0.66 per scone

Page 1 of 11

18 Responses to Nutella Gingerbread Scones

  1. Oh my… bestill my heart. I LOVE NUTELLA! These look amazing!

  2. Michelle says:

    Nutella makes EVERYTHING better.

  3. Daisy says:

    gingerbread is so festive and nutella just takes it up a notch! great idea.

  4. Joanne says:

    Everyone in my lab is obsessed with nutella which I love because it means I can put it on all my treats! Love these. They’d be a total hit.

  5. Megan says:

    Absolutely brilliant! I’m sure the flavor combo is amazing.

  6. Oh, Nutella, how perfect you are! I love this idea. I have nutella-infused cookies posting tomorrow. It’s so perfect with baked goods!

  7. Emily says:

    I like this idea very much! I love Nutella, I love gingerbread. How can you go wrong?

  8. Reeni says:

    This is a combination I’ve never seen but sounds absolutely delicious! Nutella improves everything!

  9. Erica says:

    Josh lovesssssss nutella! I should make these for him for christmas morning- hed be thrilled! Merry almost christmas

  10. These look delicious and perfect for a holiday snack!

  11. These sound great! I’m going to have to get some toasted hazelnut flour.

  12. Lauren says:

    Love this, I’m especially intrigued by the hazelnut flour, I’m completely obsessed with alternate flours right now!

  13. Kelly says:

    I LOVE the sound of toasted hazelnut flour. I have some chestnut flour I bought at the farmers’ market to make gnocchi with but hazelnut sounds soooooo much better. I may have to pulse up some nuts in the food processor and try it in something because I do adore hazelnuts.

  14. Ranjani says:

    Nutella definitely makes everything better! I’ve got a chocolate-Nutella cake planned for Christmas

  15. grace says:

    scones? i can take ‘em or leave ‘em. by adding nutella, however, you’ve made them irresistible!

  16. shannon says:

    oh wow, i’m intrigued by this idea! both these scones and the gingerbread-chocolate combo… yum :)

  17. Juliana says:

    Kerstin, never used toasted hazelnut flour…sounds very tasty this scones…Nutella on this scones, must taste delicious.
    Happy Holidays to you and your loved ones :-)

  18. that is brilliant!
    i’ve wanted to do that for a while in cookie form.
    speaking of gingerbread–dana over at posted a really good recipe which i am going to try in a couple days. it’s from tartine–have you done this one?

Leave a reply