Print Friendly

Oh scones, I love you so…especially with coconut and Nutella, wow!

I think I could eat scones every other day for breakfast for the rest of my life and be happy…and have to buy new clothes… :-)  These scones are a special treat, crispy on the edges, creamy Nutella in the middle, if I describe them too much I’ll have to reach over for another one and I’m just too full right now to do that.

I love warm scones in the morning so I mixed the dry ingredients and butter together in one bowl and the wet in another, placed both bowls in the refrigerator overnight and then mixed it all together in the morning.  While the oven was preheating I shaped and decorated the scones and showered while they baked, the perfect way to start my day!  They are also great reheated if making scones before your kids wake up is more than you want to tackle in the morning (I don’t blame you, just some days I feel motivated to cook and I know it will only happen while it’s still dark and my kids are all sleeping!)  Whenever you decide to give these a  try I think you’ll be happy you did.

Nutella & Coconut Scones

  • 2 cups flour
  • 1 cup whole wheat flour
  • 1 cup oatmeal
  • 2/3 cup sugar
  • 3/4 cup cashews
  • 1/2 cup dried, shredded, unsweetened coconut
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 cup butter, cold and sliced
  • 1 cup sour cream
  • 2 large eggs
  • 1 1/2 tsp. vanilla extract

  • Topping

  • 1/2 cup dried, shredded, unsweetened coconut
  • 1 cup Nutella

Pre-heat the oven to 400 degrees.  Place both kinds of flour, oatmeal, sugar, cashews, coconut, baking powder, baking soda, and salt in the bowl of your food processor.  Process for 15-30 seconds.  Slice the butter and sprinkle over the top of the flour mixture.  Turn the food processor back on and process until the butter is in small pea size pieces, about 10 seconds.

In a separate bowl combine the sour cream, eggs, and vanilla. (If you mix this together at night and want these for the next morning you can stop at this stage and refrigerate the flour butter mixture and the sour cream mixture, before they are  combined.  Remove from the refrigerator the next morning, combine, shape, and bake!)  Pour the mixture into the bowl of the food processor and process until incorporated, 15-30 seconds.  Once the flour is moistened and in a ball dump the dough onto a lightly floured surface (the dough will be dry).  Using your hands combine the rest of the flour into the dough and separate in half and make two same sized balls.

Pat the 2 balls into circles, 7-8 inches across and about 1 inch thick.  Pat 1/4 cup of coconut into the top of the dough on each disc.  Cut the circles into 8 slices (or pieces) and transfer to 2 parchment lined baking sheets.  Using a spoon (or measuring spoon) press a dip into the top of the scones and fill with 1 tablespoon of Nutella.

Repeat until all the scones are topped with Nutella.  Bake for 15-17 minutes.  Let cool for 5 minutes and move to cooling racks.  Enjoy while they are still warm with a cup of coffee or tea!

This recipe makes 16 scones.  If this is too many for you, feel free to half the recipe or wrap them in plastic wrap and place in the freezer.  Pull one out, heat up, and have a fresh scone on another day!

For a photo tutorial on how to shape and fill the scones click here.