I found this recipe on today.com several weeks ago, and ever since I’ve waited for the perfect morning to bake it. Today I woke up extra early to an especially dark and quiet house – just the peace I needed! I got about 10% of the way through the recipe before Ben toddled town the stairs. I swear, that kid has a special sense for homemade baking!

By the time the scones were baking in the oven, Evie, Mack and Vivian were up. I turned on a song that was one of Evie’s favorites when she was little – the line “can you smell the scones are baking?” brought a smile to everyone’s face because, yes!, we really could smell the scones baking!

Nutella Swirl Scones (recipe from today.com)

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon nutmeg
• 1 stick unsalted butter, cubed and chilled (8 tablespoons)
• 1 cup heavy cream
• 1/2 cup Nutella, at room temperature
• 1 large egg yolk mixed with 1 tablespoon heavy cream (or milk)
• Coarse sugar for sprinkling

Preheat the oven to 375° and position a rack in center. Line a baking sheet with parchment. In a food processor, combine the flour, sugar, baking powder, salt and nutmeg. Add the chilled butter and pulse until the butter is the size of small peas. Lift the lid and drizzle the cream all over. Pulse several times until moistened. Turn the mixture out onto a work surface and knead very briefly until the dough comes together. On a floured surface, roll the dough to an 18-inch by 8-inch rectangle, ¼-inch thick.

Spread the Nutella evenly onto the dough, leaving a 1/2-inch border along the long sides.

Roll the dough tightly into a long log. Gently stretch the log 26-inches long and pinch the ends to seal.

Brush one side lightly with the egg-yolk-and-heavy-cream-mixture and coil the log like a snail, yolk-side in. Using a lightly moistened knife, cut into 8 wedges, moistening the knife between cuts. Evenly space the scones on the baking sheet.