Nutella scones

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 !!