web analytics

Peanut Butter and Nutella Swirled Scones

This is the first blogging event that I actually felt compelled to participate in. Not that I mind, though, since it was my post that inspired the event. Barbara, of Winos and Foodies, noticed that the cupcakes were quite popular among bloggers and spread around my appreciation (and others’ appreciation) for the talented Donna Hay. The premise of the event is simple: make a batch of these Nutella Self-Frosting Cupcakes. Barbara is even giving out a prize for the best looking bunch!
The cupcakes are one of my most popular recipes, based on a recipe for peanut butter frosted cupcakes by Donna Hay. But since I don’t think I can improve on my original cupcake swirls, I decided to take my swirl to a whole new medium. I swirled scones.
These scones are very moist and fluffy. I added a bit more sugar than I ordinarily would to balance out the sticky, rich flavors of peanut butter and nutella. I used natural peanut butter, unsalted, with peanut chunks. Yum! They’re a bit more unusual than plain scones and a much more socially acceptable option than cupcakes during breakfast. Or while reading Barbara’s roundup.

Peanut Butter and Nutella Swirled Scones

1 cup all purpose flour

1 tsp baking powder

1/4 tsp salt

3 tbsp sugar

1/4 cup butter, chilled, cut into small pieces

5-6 tbsp light cream (half and half or milk is fine)

Peanut butter


Preheat oven to 400F. Line a baking sheet with parchment paper.
In a medium or large bowl, whisk together flour, baking powder, salt and sugar. Add butter and toss to coat. Using your finger tips, rub the butter into the flour mixture until it resembles very coarse sand. A few large bits, about pea sized, are fine.
Add 5 tablespoons of cream and stir with a fork until dough comes together. If the mixture does not form a ball, add remaining tablespoon of cream. Divide dough in 6 pieces and roll each into a ball. Gently flatten onto the baking sheet. Dip your fork in nutella and poke a shallow swirl into the top of 3 of the scones. Repeat with peanut butter and remaining scones. Most of the peanut butter and nutella should be on the surface of the scones, but using the fork to create some small holes will prevent anything from running off the scone.
Bake for 15 minutes, until scones are a light gold color.
Makes 6 small scones.

Share this article

  • Ana
    November 19, 2005

    Your scones look delicious! And I looove nutella!!!

  • rokh
    November 19, 2005

    making it into scones! what a brilliant idea

  • Culinarily Obsessed
    November 19, 2005

    YUM! what an interesting twist on the original recipe. I like it =)

    And in referrence to your comment on my blog..I too prefer brownies made with cocoa powder..I think the consistancy is much better.

  • Bettina
    November 20, 2005

    I did this with muffins and thought I had a great idea … but I guess I am not the only one.

  • J
    November 20, 2005

    hi nic, i didn’t think it was possible, but you’ve just managed to improve upon perfection – those scones look like a nutella addict’s dream come true!

  • Lady Amalthea
    November 20, 2005

    Scones; I’m intrigued. They look beautiful with the dark and light swirls.

  • T
    November 21, 2005

    great idea Nic!

  • Nic
    November 21, 2005

    Ana – Me, too!

    Rokh – Thanks!

    Culinarily obsessed – Brownies are one of those foods that people have very definite opinions about. Of course, the ones who don’t like cocoa brownies are just a bit less right than the rest of us.

    J – You’re really too kind, J.

    Bettina – Were you participating in the Donna Hay event that my recipe sparked>?

    Tanvi and Almathea – Thanks to you both!

  • Bettina
    November 22, 2005

    Hi Nic – no, I did not particpate in the Donna-Hay-Event. Sorry, I do not know what this is – I am rather new to the Food-Blog community and I am from little Switzerland, so I missed that. It seems, that the same idea must be in different minds 🙂

  • Nic
    November 22, 2005

    Bettina – You’re exactly right! And welcome to the food-blogging community!

  • Barbara
    November 24, 2005

    You’re so clever Nic. Great idea to top scones.

  • Jeri
    May 4, 2010

    Nicole, I went “googling” looking for “Peanut Butter Swirl Scones” and up popped your recipe. I honestly didn’t think I would find a scone recipe with that name. I give tea parties at my house and I recently purchased the script for a Mystery Tea and the drama will unfold next month. The script talks about the deceased as liking “Prune and Peanut Butter Swirl Scones”. So I thought it would be fun to serve some during the Mystery Tea and figured I’d have to devise my own recipe for them. You just made my work easy. I will use your recipe and will just add a few chopped, dried prunes. Sounds awful I know, but I didn’t write the mystery. It will be a hoot! Thanks for sharing. 🙂

  • 100 Heavenly Nutella Recipes
    November 30, 2012

    […] Peanut Butter Ebelskivers 97. Nutella Dulche de Leche Tartellette 98. Nutellla Crumb Crostata 99. Peanut Butter and Nutella Swirled Scones 100. Oreo Nutella Cream Pie var dd_offset_from_content = 40; var dd_top_offset_from_content = 0; /* […]

What do you think?

Your email address will not be published. Required fields are marked *