Just sweet enough, these tender, nutty scones are an ideal (not to mention, deceptively simple-to-make) addition to any fall brunch or coffee hour. In addition to contributing to these scones’ delightfully tender, fluffy texture, the sweet potato delivers delicate flavor that perfectly compliments the toastiness provided by the hazelnut meal and the rich chocolate-hazelnut drizzle. For the mashed sweet potato, you can roast 1 large, skin-on sweet potato wrapped in foil at 425° for about 1 hour (or until tender), and chill in the fridge until cool. Alternatively, for an easy shortcut, simply grab a package of prepared mashed sweet potatoes, such as Simply Potatoes brand, from the grocery store; these will typically be found in the lunchmeat section. While we opted for a light drizzle of the Nutella mixture, you could easily double this mixture and completely glaze the top of each scone for a more decadent treat.  

Julia Levy
Recipe by MyRecipes


Read the full recipe after the video.

Recipe Summary test

30 mins
50 mins
Makes 16 scones (serving size: 1 scone)


Ingredient Checklist


Instructions Checklist
  • Place hazelnut-chocolate spread in small microwavable bowl. Microwave on HIGH until runny, about 20 seconds. Spoon into a small ziplock plastic bag, and snip a small hole in 1 corner. Drizzle decoratively over scones. Sprinkle with hazelnuts, if desired. Serve warm or at room temperature.

  • Note: Scones can be cut in advance, and frozen on a baking sheet. Once they are completely frozen, transfer scones to a ziplock plastic freezer bag for longer storage. Bake directly from frozen. You may need to add a couple of minutes to the baking time.

  • Sprinkle parchment-lined baking sheet liberally with flour. Divide dough in half. Place 1 dough half on prepared baking sheet; cover and chill remaining dough half. With floured hands, shape dough into an 8-inch circle (about 1 inch thick). Brush evenly with 1 tablespoon of the cream. Sprinkle evenly with 1 tablespoon of the turbinado sugar. Using a floured bench scraper or knife, cut dough into 8 wedges (like cutting a pizza). Carefully pull scones away from center to separate them by about 3/4 inch.

  • Bake in preheated oven until golden brown and cooked through, 25 to 30 minutes. Cool 5 minutes; remove scones from baking sheet. Repeat with remaining dough half, cream, and turbinado sugar.