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babka scones

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


  • pastry knife for cutting in the butter


Vanilla Scone Dough:

  • 2 ½ cups all purpose flour 325g
  • 2 teaspoons baking powder
  • ¾ teaspoon fine sea salt
  • ¼ cup sugar 50g
  • 1 stick unsalted butter cold and cut into small cubes, 113g
  • 2 teaspoons pure vanilla extract
  • ½ cup heavy cream cold, 110g
  • 1 large egg

Chocolate Filling:

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


  • 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 pea-sized. 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 fold it in. The dough will be dry, use your hands to knead it in the bowl until it mostly comes together in a ball. Turn it onto a well-floured surface and roll it out and then fold it over and roll it again. Repeat once more.
    rolled scone dough with chocolate filling
  • Roll it out to about the size of a laptop, 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. 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.
    rolled scone dough with chocolate filling
  • 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.