Nutella Scones

Update: My roommate says they taste really good.  I suppose I am my own worst critic, however, I still want to do a better job on the presentation and I want the dough to turn out better.

Winter has finally come to Minneapolis.  It is ridiculous.  All I want to do is curl up with a good book, a hot drink and something yummy to snack on.  Nutella scones sounded like a great idea.

Bummer they did not turn out better.  My main problem was that the dough was too dry.  I don’t think I messed up any of the ingredients, but that is always a possibility.

I think I am going to start a series of posts called ‘Take 2’.  For recipes that did not turn out the way I wanted them to and I am trying again.  Because really, nutella scones should be to die for.  I LOVE nutella.  I can eat it straight from the jar, for pete’s sake.  But these did not turn out well. I will try again and let you know what happens.

Oh, and because it was so dry most of step 4 did not work, but I copied the recipe exactly so if you want to use it you can see what the original authors had success with.

Nutella Scones

Ingredients:

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup dark unsweetened cocoa powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into chunks
  • 1 large egg
  • 1/2 cup heavy cream
  • 3/4 cup toasted hazelnuts, coarsely chopped
  • 1/2 cup Nutella

Directions:

1. Preheat the oven to 375 degrees F and place the rack in the center. Line a baking sheet with parchment paper.

2. In a large bowl, whisk the flour, sugar, cocoa powder, baking powder, and salt until combined.

3. Add the butter. Use your fingertips to rub it into the flour until the butter is pea size and the mixture is coarse.

4. In a separate bowl, whisk together the egg and cream. Slowly pour the wet ingredients into the dry ingredients and stir until the dough just comes together. Gently and briefly knead the dough with your hands. Add the toasted hazelnuts and knead gently to incoproate. Flatten the dough into a rectangle approximately 6 by 12 inches (it does not need to be precise) and spread 1/4 cup of the Nutella on top in a crisscross pattern. Roll the dough up to make a cylinder about 6 inches long, turn it on its end, and gently flatten it into a disk about 1 3/4 inches high. Do not over work the dough.

5. Cut the dough into 6 or 8 wedges and place them on the prepared baking sheet. Bake the scones for 18 to 20 minutes, rotating the baking sheet halfway through, or until a toothpick inserted into the center of a scone comes out clean. Do not over bake.

6. Transfer the scones to a wire rack to cool completely. Place the baking sheet with the parchment still on it underneath the rack.

7. Heat the remaining 1/4 cup Nutella in a microwave until pourable, about 10 seconds on high. Pierce the tops of the scones a few times with a fork. Use a spoon (or two spoons-one to scoop, one to scrape) to drip the warm Nutella in a zigzag pattern over the tops of the hot scones. Transfer them to a refrigerator to set for 5 minutes, then serve immediately.

This recipe is from Baked Explorations by Matt Lewis and Renato Poliafito

One thought on “Nutella Scones

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