Sugar & Stilettos - Nutella Scones

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SUGAR & STILETTOS RECIPES
Nanci Christopher
October 15, 2010

NUTELLA SCONES
From
BAKED EXPLORATIONS

Ingredients:

2 cups unbleached all-purpose flour
¼ cup granulated sugar
¼ cup dark unsweetened cocoa powder (like Valrhona)
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into chunks
1 large egg
½ cup heavy cream
¾ cup toasted hazelnuts, coarsely chopped
½ cup Nutella

MAKES 6 to 8 scones

PREHEAT OVEN to 375F degrees and place the rack in the center. LINE a baking sheet with parchment paper.

IN A LARGE BOWL, whisk the flour, sugar, cocoa powder, baking powder, and salt until combined.

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

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 (do not over knead!)
ADD the toasted hazelnuts and knead gently to incorporate. FLATTEN the dough into a rectangle approximately 6 x 12 inches (it does not need to be precise) and spread ¼ 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 ¾ inches high. Do not overwork the dough.

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 overbake.

ASSEMBLE THE NUTELLA SCONES:

HEAT the remaining ¼ cup of 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 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 them immediately.

***Matt Lewis of BAKED says that most scones have a lifespan of 24 hours or less but that these scones taste “pretty darn good” on day two provided that you wrap them tightly and store them at room temperature. I would even go as far as to say that they taste “pretty darn great” on the third day if you re-heat them a bit. These scones are chocolatey (use the best chocolate you can get your hands on) but not too sweet and the oozing Nutella is sure to make you breeze through your day with a spring in your step!

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