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Nutella® Scones by Katherine Sabbath

You can have a batch of these classic and comforting scones on the table in around 20 minutes.
Serve them warm with Nutella® and cream for a morning or afternoon tea treat! 

20 min
Nutella® Scones by Katherine Sabbath


  • 3 cups (450g) self-raising flour

  • 80g chopped unsalted butter, cut into small cubes

  • 1 cup (250ml) milk, cold

  • Extra flour, for dusting

  • Extra milk, for brushing

  • Nutella, to serve (15g or 1 tbsp per scone)

  • Whipped cream, to serve

nutella – an ingredient to prepare this delicious recipe

To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!


  1. Preheat oven to 180°C, fan-forced. Lightly grease or line an oven tray with baking paper.

  2. Sift flour into a large bowl. Add butter. Rub in lightly using your fingertips

  3. Pour in milk all over the flour and butter mixture. Using a palette knife or spatula, mix quickly to form a soft, sticky dough.

  4. Turn onto a lightly floured surface. Knead until ingredients are combined, being careful not to overwork the mixture. Press or roll out to form a 2cm thick round. Cut into rounds using a floured 5cm cutter.

  5. Place close together on a tray. Brush the tops with some extra milk. Bake 10-12 minutes, until scones sound hollow when tapped. Cool on a wire rack. Serve with Nutella and cream.

Share the recipe with the hashtag #nutellarecipe
Rainforest Alliance Nutella
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All the cocoa we buy comes from Rainforest Alliance Certified farms

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