I’m always looking for new recipes using nutella. A while back, Food Gal baked a recipe for nutella scones, which she adapted from the book Baked Explorations by Matt Lewis and Renato Poliafito. I immediately bookmarked the recipe and added it to my to-do list.
After going to Costco to refill my supply of nutella, I was finally ready to bake these scones. The scones use cocoa powder and pieces of hazelnut, and then there is a thin layer of nutella sandwiched in between and nutella as icing. I was kind of hoping for more nutella. I debated trying to mix the dough with the nutella, but I ended up deciding to try that experiment some other time.
The scones are crumbly with a mild chocolate taste. I like the layer of moist nutella in the middle (you can see the sandwiched nutella layer in these scones), but I would have liked more nutella mixed into the scones, even though I used more than the recipe required. I also found them to be slightly on the dry side, so next time I think I’ll add more cream to the scones.
Food Gal made some changes to the original recipe to play up the hazelnut factor. Knowing the tastes of my family, I made some changes to downplay the hazelnut and put more emphasis on nutella.
Nutella scones (adapted from Food Gal, who adapted it from Baked Explorations)
Yields: 8 scones
2 cups unbleached all-purpose flour
1/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into cubes
1 large egg
1/2 cup + 2 tablespoons heavy cream
1 cup Nutella
1. Preheat oven to 375 F. Line a baking sheet with parchment paper.
2. In food processor, mix flour, sugar, cocoa powder, baking powder, and salt until combined.
3. Add in butter cubes and blend in food processor until butter cubes are gone and crumbly flour mixture is formed, about 30 seconds.
4. In a separate bowl, whisk together egg and cream. Pour flour mixture out into a large bowl. Make a well in the center, and pour in cream mixture. Mix with hands until a dough is formed. If dough is too crumbly, add a little more cream.
5. Flatten dough into a rectangle about one inch thick and spread 1/2 cup Nutella on top in a crisscross pattern. Roll dough up to make a cylinder and then flatten it into a circle about 2 inches high.
6. Cut the dough into 8 wedges and place them on a prepared baking sheet. Bake scones for 18 to 20 minutes, or until a toothpick inserted into the center of a scone comes out clean.
7. Transfer scones to a wire rack to cool completely.
8. Heat remaining 1/2 cup in a microwave, about 30 seconds. Put warmed nutella in a piping bag and drizzle over tops of scones.