Wednesday, October 12, 2011
This is another recipe I was inspired to bring to you through the wonders of Pinterest. Not because this recipe came to me through Pinterest; it's from one of my favorite cookbooks, Baked Explorations. But because my pin board has made it clear that Nutella is all the rage. Remember those commercials about how Nutella was a healthy part of breakfast because it was made with skim milk and a "hint" of cocoa? Most of us know that Nutella is more like chocolate with a hint of something else (and who cares about what that something else is when there's chocolate to focus on!). Those commercials seemed ridiculous. Yet, that's about the time Nutella recipes started popping up all over the place. Hmm... maybe that was the goal all along. Pretty sneaky, Nutella.
So how many times can I use the word Nutella in one paragraph? A bunch, apparently!
Making these scones, I did have to make a change to the original recipe. My dough was too dry and would not come together. I added an extra 1/4 cup cream, and it worked like a charm. After doing some research, I discovered other cooks made the same change, and so I feel confident enough in it to write this change into the recipe. I also ignored all warnings about overworking the dough and went to town with my kneading. These scones needed it.
The end results were very tasty. They had the richness of chocolate but restrained from being too sweet. I enjoyed the hazelnuts, but think it would be equally good without them. These scones are definitely on the larger size. I don't know that you'd get too many complaints about that, though!
2 c all-purpose flour
1/4 c sugar
1/4 c dutch process cocoa powder
1 tbsp baking powder
1/2 tsp salt
6 tbsp unsalted butter, cut into cubes and chilled
3/4 c heavy cream
3/4 c hazelnuts, chopped
1/2 c Nutella
1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, combine flour, sugar, cocoa powder, baking powder, and salt. Using a pastry blender, cut the butter into the dry ingredients until you achieve pea-sized crumbles. In a small bowl, whisk together egg and cream. Pour into the flour mixture. Using a spatchula or fork, start to work the wet into the dry, getting the dough to start to come together. Add in the hazelnuts. Once the dough has come together, knead it a few turns.
3. Shape dough into a rectangle, about 6 by 12 inches. Spread 1/4 c Nutella on the dough. Roll up the dough along the long side. Stand dough roll on one of it's ends and then squish it down to form a disk. You will probably get Nutella on your hands during this step. Try to power through. Cut the disk into eight wedges, placing each wedge on the lined baking sheet.
4. Bake for about 20 minutes. Allow scones to cool on a wire rack. Once cool, drizzle the tops with the remaining 1/4 c Nutella (microwave for a few seconds first to get a more drizzly consistency).
This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Recipe Sharing Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, Foodie Friday, Sweets for a Saturday