Another irresistible recipe from the book by Matt Lewis & Renato Poliafito "Baked explorations" !!
I love their book, so inspired and inspiring !!
These scones are easy to make and they keep pretty good for 2/3 days if kept in a tight box.
Yield : 8 scones
Here's what we need :
2 cups flour, 1/2 cup sugar, 1/4 cup unsweetened cocoa powdered, 1 tablespoon baking soda, 1/2 teaspoon salt, 6 tablespoons cold butter cut into chunks, 1 large egg, 1/2 cup heavy cream, 3/4 cup taosted hazelnuts coarsely chopped, 1/2 cup nutella.
Here's what we do :
Preheat your oven at 375°F.
Line a baking sheet with parchment paper.
In a large bowl, whisk the flour, sugar, cocoa powder, baking soda & salt until combined.
Add the butter. Use your fingertips to rub it into the flour until the butter is pea size & the mixture is coarse.
In a separate bowl, whisk together the egg & cream.
Slowly pour the wet ingredients into the dry mixture & stir until the dough just comes together.
Gently & briefly knead the dough with your hands.
Add the toasted hazelnuts & knead to incorporate.
Flatten the dough into a rectangle approximately 6 X 12 inches & 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 & gently flatten it into a disk about 1 3/4 inches high. (do not overwork the dough).
Cut the dough into 8 wedges & place them on the prepared baking sheet.
Bake the scones for 18 to 20 minutes, rotating the baking sheet halfway through.
Transfer the scones to a wire rack to cool completely.
Heat the remaining nutella in a microwave until pourable.
Pierce the top of the scones a few times with a fork or a toothpick.
Drip the warm nutella with a spoon in a zigzag pattern over the tops of the hot scones.
Transfer them to your refrigerator to set for 5 minutes.
Relax, savour & share !!