I gave you a sneak peak of these babies the other day. Now have a longer look. You’ll want to.
And guess what?! These are breakfast food! Yes, that’s right, you can eat them for breakfast without guilt! They really are not too sweet at all either…rather, they’re perfect. Yum. I’m craving them now.
Make these, please. You won’t regret it. And if you haven’t given in to me yet, please buy at least one of the Baked cookbooks!
from Baked: Explorations
2 cups unbleached all-purpose flour
¼ cup granulated sugar
¼ cup dark unsweetened cocoa powder (like Valrhona)
1 tablespoon baking powder (yes, one tablespoon!)
½ teaspoon salt
6 tablespoons cold unsalted butter, cut into chunks
1 large egg
½ cup heavy cream
¾ cup toasted hazelnuts, coarsely chopped
½ cup Nutella (divided in recipe)
Preheat the oven to 375 degrees Fahrenheit. Place the rack in the middle of the oven.
Line a baking sheet with parchment paper.
In large bowl, whisk the flour, sugar, cocoa, baking powder, and salt until combined (you really want a large bowl because you’ll be adding the wet ingredients to it later).
Add the butter to the dry ingredients. Use your fingertips to work it into the flour until the butter is pea size and the mixture is coarse. You want the butter to stay cold for the best possible texture of the scones once baked.
In a separate bowl, whisk the egg and cream together. Slowly pour the wet ingredients into the dry ingredients, stirring until the dough just comes together. Gently and briefly knead the dough with your hands. Please do not over-knead! Please!
Add the hazelnuts and knead gently to incorporate.
Flatten the dough into a rectangle about 6 by 12 inches (don’t worry about being precise). Spread ¼ cup of the Nutella on top in a crisscross pattern (try to cover most of the surface). Roll the dough up to make a cylinder about 6 inches long (the Nutella will be in the inside). Then, turn it on its end (so it’s standing tall), and gently flatten it into a disk about 1 ¾ inches high. Again, please don’t overwork the dough!
Cut the dough into 6 or more evenly sized wedges and place them on the prepared baking sheet. Bake them for 18-20 minutes, or until a toothpick inserted in the center comes out clean, rotating the baking sheet halfway through. Do not overbake!
Transfer the scones to a wire rack to cool completely.
Heat the remaining ¼ cup Nutella in a microwave until pourable, about 10 seconds or so. *Drizzle the warm Nutella over the cooled scones in a zigzag pattern. Then, transfer the scones to the fridge for about 5 minutes to set. Serve immediately.
Scones are usually best on their first day, but these will taste good the next day as well. Just be sure to wrap them tightly and store them at room temperature if you intend to do so!
*You may use a fork to pierce the top of the scones a few times before drizzling. This is designed to let some of the Nutella to seep into the scone. I didn’t do this…it’s up to you whether you want to try this. I don’t know if it’ll work, and it will make the scones a tad less pretty, but the end results might be worth it?!