February 5th is World Nutella Day. I may or may not have already mentioned this, but I looooove Nutella. I know it isn’t actually healthy, despite what the commercials say, but it is so delicious. Chocolate and hazelnut are just a match made in heaven.
I think my favourite way to eat Nutella is slathered in a thick layer on toasted white bread. I’ve only started baking with Nutella recently. My first attempt at it was my Chocolate Nutella Bites. That was followed quickly by Abby Dodge’s Nutella Fudge Brownies. To celebrate Nutella Day, I decided to try these Nutella Scones from Baked Explorations. I’ve been eying the book since it came out, and based on how well these guys came out I think I have no choice but to buy it. The scones are incredibly addictive, I love the layers of Nutella baked between chocolate scone. If you don’t have plans for Nutella Day, make these.
Or you could celebrate with a nice big spoonful.
- 2 cups unbleached all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup dark sweetened cocoa powder (like Valrhona)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons (3/4 stick) cold unsalted butter, cut into chunks
- 1 large egg
- 1/2 cup heavy cream
- 3/4 cup toasted hazelnuts,coarsely chopped
- 1/2 cup Nutella
- Preheat oven to 375. Line a baking sheet with parchment or a silicon mat.
- In a large bowl, whisk together the flour, cocoa*, sugar, baking powder, and salt. Add the butter* to the flour. Using your fingertips, rub the butter into the flour until the chunks of butter become pea sized and the flour holds together when squeezed.
- Whisk the cream and egg together. While mixing, slowly pour the cream mixture into the flour mixture until the dough just comes together. Stir in the hazelnuts*, then pour the dough onto a floured surface. Knead the dough into a 6 inch by 12 inch rectangle (doesn’t have to be exact).
- Spread 1/4 cup of the Nutella over the dough, then roll it into a cylinder. Flatten the cylinder into a disk, then slice it into wedges (6 or 8).
- Bake for 18 to 20 minutes.
- Once baked, place on a cooling rack. Warm the remaining 1/4 cup Nutella, then drizzle it over the cooling scones.
*Notes and tips
The recipe calls for sweetened cocoa, I used unsweetened and found them to be sweet enough.
For scones, cold butter is best. To get it into cubes, cut it while it’s slightly softened then put it in the freezer for a few minutes.
I omitted the hazelnuts because I didn’t have any on hand. They would probably add a really nice crunch, but I didn’t really miss them.