Nutella and Honeycomb Scones

Nutella & Honeycomb Scones |


Let’s talk about the alternative names I considered giving these scones:

1) Gangsta Scones

2) Oh no you di’nt Biscuits

3) The scones you would serve if Alice Cooper was coming to your tea party

4) Hard Rock Cakes …that’s a play on ‘rock cakes’ (what is it they say? that it’s not a good joke if you have to explain it?)

5) I can’t think of a name because it’s hard to think when your mouth is full of Nutella and Honeycomb Scones


Nutella & Honeycomb Scones //


6) The latest good thing in my life that has been inspired by Joy The Baker

7) Proof that Mae West was right when she said ‘Too much of a good thing can be wonderful’

8) Hell’s Angelcakes

9) *Jazz Hands*

10) …aaaaaaand, the only thing that could inspire me to attempt a Letterman-style Top 10 list on my blog.


Nutella & Honeycomb Scones |


These scones are badass. They are full of dark chocolatey goodness, a hint of hazelnut flayva from the Nutella, and a smattering of glittery golden honeycomb sprankled on top. That’s right, sprankled. It’s like Gangsta sprinkled.


Sprankled. It’s a thing.

The other bonus of these dark and funky sc0nes is that they are totally made from ingredients you will definitely have around the house. I’m assuming that if you’re reading this, then you too will live in the kind of house where Nutella is a staple.


Nutella & Honeycomb Scones |


As I mentioned earlier, the idea for these scones came to me by way of the one and only Joy The Baker. Joy’s blog is a full-on inspiration in my life, and when I saw her honeycomb candy recipe it brought memories flooding back to me of sitting up on the counter at home while we made honeycomb. I remember that my sister and I used to get forks and dig out warm pieces of gooey honeycomb while it was setting. Totally dangerous, and I really wouldn’t recommend it, except that it is awesome, and I totally did it when I was making these. Just be careful because molten sugar is HOT. You will be shocked and awed when you see how easy it is to make honeycomb at home. This whole recipe (honeycomb included) took me about half an hour all told, and everything in it (flour, cocoa, eggs, butter, sugar, honey, nutella) was already in the house …especially the nutella. So don’t just stand there, let’s get to it. Strike a pose there’s nothing to it.


Because, as Madonna says; Beauty is where you find it / Not just where you bump and grind it.


Nutella & Honeycomb Scones |


I’m sorry, I was listening to Vogue.


Nutella and Honeycomb Scones Recipe

Adapted from Baked Explorations by Matt Lewis and Renato Poliafito, 2010 and inspired by Joy The Baker, always.

Makes 10

INGREDIENTS: For the Honeycomb: 1 heaped tsp bicarb

250g caster sugar

2 heaped tbsp honey Line a rimmed baking tray with baking paper. To make the honeycomb, place the sugar, honey and a splash of water (about 50ml) into a medium sized saucepan. Stir together, and then place over a medium heat. Heat the sugar mixture until it reaches 150C on a sugar thermometer, or until it is a light amber colour. For best results, use a sugar thermometer. As soon as the caramel reaches 150C, remove it from the heat, and immediately add the bicarb. Whisk quickly and carefully until the contents of the pan is completely foamy and combined. Immediately pour the honeycomb out onto the baking paper, and leave it to cool and set. For easy cleaning, simply fill the saucepan with water and place the whisk in there to soak – the residue will dissolve in about 20 minutes. Once the honeycomb is completely set, smash it to smithereens and enjoy! For the Scones

2 cups plain flour

1/4 cup caster sugar

1/4 cup cocoa powder

1 tbsp baking powder

75g salted butter, cut into cubes

1 cup smashed honeycomb

1 egg

1/2 cup milk or buttermilk

Nutella, for drizzling Preheat the oven to 180C. In a large bowl, or the bowl of a stand mixer, combine all the dry ingredients. Whisk or mix briefly to combine, and make sure there are no lumps. Add the cubes of butter, and rub in using your fingers, or a pastry cutter, or alternatively mix on a low speed until the butter is mainly worked in, with some larger pieces still visible. At this point, toss in half the smashed honeycomb, and stir a little to distribute it. Next, mix the egg and milk together and add all at once to the cocoa brown rubble in the bowl, before mixing it in with a flexible spatula, or again on a very low speed in your mixer. Turn the dough out onto your work surface, and pat it into a long rectangle shape. Cut the dough down the middle lengthways, and into 5 widthways, to make 10 scones. Place these on a lined baking sheet and place in the oven for 15 to 18 minutes, or until they sound hollow when tapped. Place as much nutella as you desire into a small bowl and heat gently in the microwave, just to loosen it. Once the scones are out of the oven, drizzle them liberally with nutella, and then sprinkle the remaining honeycomb all over those suckers. Enjoy!

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