Nutella Scones
These scones are crumbly with a mild chocolate taste.
Ingredients
- 2 cups unbleached all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp cold unsalted butter, cut into cubes
- 1 large egg
- 1/2 cup + 2 tablespoons heavy cream
- 1 cup Nutella
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In food processor, mix flour, sugar, cocoa powder, baking powder, and salt until combined.
- Add in butter cubes and blend in food processor until butter cubes are gone and crumbly flour mixture is formed, about 30 seconds.
- 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.
- 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
- 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.
- Transfer scones to a wire rack to cool completely.
- Heat remaining 1/2 cup in a microwave, about 30 seconds. Put warmed nutella in a piping bag and drizzle over tops of scones.
Notes
adapted from Food Gal, who adapted it from Baked Explorations
Serving: 1scone, Calories: 497kcal, Carbohydrates: 56g, Protein: 6g, Fat: 27g, Saturated Fat: 20g, Sodium: 179mg, Fiber: 3g, Sugar: 26g, NET CARBS: 53
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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