Sourdough Nutella Chocolate Scones






Prep Time: 20 minutes
Cook Time: 12–16 minutes
Total Time: About 45 minutes
Servings: 12
Category: Snack

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Notes After Making


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Ingredients

Main Ingredients

  • 2 cups (250g) all-purpose flour
  • ⅓ cup (66g) granulated sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon table salt
  • ½ cup (113g) cold unsalted butter
  • ½ cup (110g) sourdough discard
  • ¼ cup (60ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1.5 ounces (45g) Nutella

Optional Chocolate Glaze

  • ¾ cup (95g) powdered sugar
  • 2 tablespoons (14g) natural cocoa powder
  • 2–3 tablespoons milk
  • ½ teaspoon vanilla extract

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Instructions

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of a food processor, combine flour, sugar, baking powder, and salt. Pulse to combine.
  3. Cut cold butter into 8 pieces and scatter over the dry ingredients. Pulse in 1-second intervals until the butter is well distributed, leaving some pea-sized pieces.
  4. In a small bowl or measuring cup, stir together the sourdough discard, heavy cream, and vanilla extract.
  5. Pour the wet ingredients over the dry ingredients. Pulse briefly until the dough begins to cling together. Be careful not to overmix.
  6. Transfer dough to a lightly floured surface or silicone mat. Form dough into a disc.
  7. Fold the dough in half and gently flatten. Rotate 90 degrees, then repeat the fold and flatten process 3–4 times.
  8. Spread Nutella over the dough and fold into thirds, working quickly so the dough stays cold.
  9. Form the dough into a smooth disc about 1 inch thick and 6 inches round.
  10. Cut the disc into 12 wedges, pressing the knife straight down with each cut. Place wedges on the prepared baking sheet, spacing them about 2 inches apart.
  11. If desired, brush the tops with additional cream.
  12. Bake on the center rack for 12–16 minutes, until the edges are lightly golden brown.
  13. Cool for at least 10 minutes before enjoying.

Chocolate Glaze

  1. In a medium bowl, whisk together powdered sugar and cocoa powder until combined and smooth.
  2. Add milk and vanilla extract. Whisk until glossy and smooth.
  3. If needed, add additional milk 1 teaspoon at a time until the glaze reaches a pourable consistency.
  4. Drizzle over cooled scones and allow glaze to set for 10–15 minutes before serving.

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Jessica’s Notes

Best served with:

  • Coffee, tea, or a slow morning breakfast.

Prep Ahead:

  • Shape scones and refrigerate overnight before baking.
  • Glaze can be made ahead and stored covered.

Storage:

  • Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Warm briefly before serving for best texture.

Freezer-friendly:

  • Freeze scones for up to 3 months.

Variations:

  • Add chocolate chips or chopped hazelnuts.
  • Replace Nutella with peanut butter or another spread.
  • Skip the glaze for a less sweet version.

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