Wednesday, October 22, 2014
Several years ago, I got myself a copy of the book, Baked Explorations. It had so many wonderful looking recipes in it, but for some reason or other, I never got around to making any of them. So, there it sat, on my bookshelf, gathering dust. Terrible, I know. Till one lovely Sunday I started looking for a new recipe to make. Somehow, the Internet didn't have what I was looking for and I decided that it was high time to go old school and open up a book.
Originally, I though that I'd make some cookies. But, then, my eyes landed on the recipe for scones. Not just any scones, rich, chocolatey, scones with Nutella inside AND out. Oh my gosh, did it ever look irresistible. That was it! I just had to have me some scones.
The recipe is actually quite interesting in that it's almost a process similar to making cinnamon rolls. You roll out the dough, spread the Nutella on it, then roll it up. But, instead of cutting it like you would rolls, you proceed to mash it out into a disk again, then bake. After letting them cool a bit, you then drizzle them with even more Nutella. Definitely do not skip out on this step because you can never have too much Nutella flavor.
Let me tell you, these scones were amazing! The inside was like a fudgy brownie. Then, you come upon a melty layer of Nutella in the middle of each bite. They were moist, decadent, and delectable. Perhaps a little indulgent for breakfast, but oh so worth it. I wouldn't mind trying these again and filling them with peanut butter or raspberry jam or even marshmallow fluff. Mmm, possibilities.
Nutella Scones (from Baked Explorations)
2 c. all-purpose flour
1/4 c. sugar
1/4 c. unsweetened cocoa powder
1 Tbsp. baking powder
1/2 tsp. salt
6 Tbsp. cold, unsalted butter, cut into chunks
1 large egg
1/2 c. heavy cream
1/2 c. Nutella, divided
Combine the dry ingredients. Cut the butter into the flour with a pastry cutter until the mixture is coarse. Combine the cream with the egg and stir into the flour mixture until the dough just comes together. Lay the dough on a piece of parchment paper and gently pat it out into a 6x12" rectangle. Spread with 1/4 c. of the Nutella, then roll it up into a 6" long cylinder. Flatten it again into a disk and score it into 6 or 8 wedges. Bake on a parchment paper lined baking sheet at 375F for 18-20 minutes (mine took 24 minutes). Let cool, then drizzle with 1/4 c. warmed Nutella.