I was baking regular clotted cream and jam scones one day when the inspiration struck to give them a Nutella twist!
These rich, chocolatey Nutella scones aren’t actually as rich as you might think – they have more of a subtle chocolate hazlenut flavour which comes from both the cocoa powder and melted nutella in the mixture… making them the perfect delivery vehicle for more Nutella.
This recipe for Easy Nutella Scones is really easy to make – you can use shop-bought Nutella or my homemade Nutella. There are two SECRETs to great scones – the first and most important is to use COLD butter straight from the fridge. There’s a second step here too – unlike with most baking where we’d want the butter to be completely incorporated into the other ingredients, with these Easy Nutella Scones, we WANT big old LUMPS of butter in the mix. They’ll release steam as the scones bake, creating flaky, light scones.The second secret is the liberal use of baking powder and self-raising flour… follow the amounts that I give below, and check that your ingredients are in date!
WHAT YOU’LL NEED TO MAKE THIS RECIPE
You’ll need Nutella (or homemade Nutella), self-raising flour, cocoa powder, caster sugar, baking powder, salt, cold butter, warm milk, nutella, vanilla extract, and an egg (to glaze the tops).
Check that your baking powder and self-raising flour is well in date before you start – if they’re not, you might end up with flat Nutella scones! But don’t worry if you don’t have an egg – you can glaze the tops with milk too.
EASY NUTELLA SCONES
PREP TIME
10 mins
COOK TIME
10 mins
TOTAL TIME
20 mins
Serves: 6
INGREDIENTS
300g self-raising flour
50g cocoa powder
40g caster sugar
2 tsp baking powder
pinch salt
90g cold butter, cubed
175ml warm milk (and melted into it:)
2 heaped tbsp nutella
1 tsp vanilla extract
beaten egg and sugar (to glaze the scones)
50g cocoa powder
40g caster sugar
2 tsp baking powder
pinch salt
90g cold butter, cubed
175ml warm milk (and melted into it:)
2 heaped tbsp nutella
1 tsp vanilla extract
beaten egg and sugar (to glaze the scones)
INSTRUCTIONS
Preheat your oven to 220C/fan 200C/gas 7 and grease a large flat baking tray.
In a large bowl, sift your flour, cocoa powder, and baking powder together to ensure you don't have any lumps, then add the caster sugar and pinch of salt. Set aside.
Scoop 2 heaped tbsp of Nutella into a heatproof dish or jug, and microwave for 30 seconds or until runny. Stir in all of the milk, and stir together. Warm for another 10 seconds so that the whole mixture is warm, and stir the Nutella so that it's combined with the milk as much as possible.
Combine the butter with your dry ingredients - either by hand, using a pastry cutter, or in a food processor. You want pea sized lumps of butter still in the mix, so don't go too overboard.
Make a well in the centre of your dry ingredients + butter, and pour in the milk + nutella mixture. Stir briefly, just until everything is combined - the mixture should be wet but not runny. Flour your work surface and tip the mixture out - you want to touch it with your hands as little as possible - we're definitely not kneading bread here. Just pat and shape it until it's a 1inch tall round.
Using a sharp knife, cut the scones into 6 large pieces like a pizza. Transfer onto the baking tray - they won't spread much as they cook, but just ensure they're not touching.
Bake for around 10 - 13 minutes, or until they're lightly browned on top.
Serve with more Nutella and clotted cream!
Scones are always best eaten fresh, but otherwise you can store them in an airtight container for a few days.
Preheat your oven to 220C/fan 200C/gas 7 and grease a large flat baking tray.
In a large bowl, sift your flour, cocoa powder, and baking powder together to ensure you don't have any lumps, then add the caster sugar and pinch of salt. Set aside.
Scoop 2 heaped tbsp of Nutella into a heatproof dish or jug, and microwave for 30 seconds or until runny. Stir in all of the milk, and stir together. Warm for another 10 seconds so that the whole mixture is warm, and stir the Nutella so that it's combined with the milk as much as possible.
Combine the butter with your dry ingredients - either by hand, using a pastry cutter, or in a food processor. You want pea sized lumps of butter still in the mix, so don't go too overboard.
Make a well in the centre of your dry ingredients + butter, and pour in the milk + nutella mixture. Stir briefly, just until everything is combined - the mixture should be wet but not runny. Flour your work surface and tip the mixture out - you want to touch it with your hands as little as possible - we're definitely not kneading bread here. Just pat and shape it until it's a 1inch tall round.
Using a sharp knife, cut the scones into 6 large pieces like a pizza. Transfer onto the baking tray - they won't spread much as they cook, but just ensure they're not touching.
Bake for around 10 - 13 minutes, or until they're lightly browned on top.
Serve with more Nutella and clotted cream!
Scones are always best eaten fresh, but otherwise you can store them in an airtight container for a few days.
Source link from : https://kerrycooks.com/nutella-scones/
