Go Back
–+ servings
babka scones
Print

Babka Scones

Flaky, perfect scones with a babka-like chocolate hazelnut filling swirled through.
Course Breakfast, brunch, Snack
Keyword babka, scones
Prep Time 25 minutes
Cook Time 20 minutes
Servings 8

Equipment

  • pastry knife for cutting in the butter

Ingredients

Vanilla Scone Dough:

  • 325g or 2 ½ cups all purpose flour if using cup measurements, first fluff the flour, then sprinkle into the measuring cup and level
  • 2 teaspoons baking powder
  • ¾ teaspoon fine sea salt
  • 50g or ¼ cup fine granulated sugar
  • 113g or 1 stick unsalted butter cold and sliced
  • 2 teaspoons pure vanilla extract
  • 120g or ½ cup heavy cream cold
  • 1 large egg

Chocolate Filling:

  • 30g or ¼ cup powdered sugar
  • 57g or ¼ cup unsalted butter
  • 20g or ¼ cup dutch process cocoa
  • 150 g chopped dark chocolate
  • ¼ cup finely chopped hazelnuts optional but recommended!

Instructions

  • Make the filling: in a small pot over medium-low heat, add the butter and chopped chocolate. Once melted, sift in the cocoa and powdered sugar. Whisk to combine into a smooth ganache and pour into a bowl to allow to cool while you make the scone dough.
  • Make the scone dough: Whisk together the flour, baking powder, salt and sugar. Add the butter and use a pastry cutter to combine it into the flour so that the butter cubes are kidney bean-sized. You can also use a cheese grater to slice in the butter (see video for guidance).
  • In a separate bowl, add the heavy cream, egg and vanilla and whisk to combine. Pour this mixture into the flour & butter mix and use a spatula to stir.
  • Switch to your hands and squeeze and fold the dough over itself to until it mostly comes together in a ball.
  • Roll it out to about 20x12 inches , and spread the chocolate ganache over it, then sprinkle the hazelnuts on top. Roll the dough into a long log and place on a parchment lined cookie sheet and in the freezer.
    rolled scone dough with chocolate filling
  • Once mostly frozen, after about an hour or two, slice into V shaped scones (the bottom of the V should be a bit wide, as pictured). You can bake them now or store in an airtight container in the freezer for later baking.
  • To bake the scones: Preheat the oven to 400 F. Line a cookie sheet with parchment paper and place the scones, leaving room for them to spread. Brush heavy cream onto the tops and sprinkle granulated sugar on the top.
  • Bake for about 20 minutes until the tops and edges are golden brown – don’t overbake.

Video