Let's Call It "Breakfast"

        Scones. What are scones? Just a few days ago I hardly knew the answer to that question. For years I had very little motivation to try one, as the mistaken idea of a rock-solid and crumbly scone had planted itself in my mind.

        Then, I saw the light. I tried my very first scone and realized they weren't at all as I imagined. The notion in my head of a dry hockey puck diminished the moment I took the first bite… the interiors were soft and moist, apparently just as a good scone should be.

Nutella Scones

        This pleasant realization changed everything. I immediately set for myself a new goal: make scones. Rather than opting for a simple scone recipe (though those are the very scones I fell in love with), I chose to bake a twist on the original. If you weren't already aware of my profound love for Nutella, the chocolate hazelnut spread hailing from Italy...

        … then you are now. 

        I love Nutella with the passion of a thousand burning suns. 

        These Nutella scones are chock full of yummy toasted hazelnuts, with a double dose of the good stuff-- there's Nutella baked into the scone as well as more Nutella poured on top. Surprisingly, even with all that Nutella they have a very light sweetness, just like a traditional scone. Boasting those wonderful soft and moist interiors, they offer a delightful extra crunch from the toasted hazelnuts.

        You can totally have one of these for breakfast and get away with it. I mean, scones are for breakfast, aren't they? It's perfectly acceptable. Why should these Nutella scones be any different?
        So there you have it. A reasonable excuse to eat a Nutella scone.
        Don't pass up this opportunity... Eat a scone, people.

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Nutella Scones
(Adapted from Baked Explorations)
Print This Recipe
Yield: 6 to 8 scones


Ingredients
2 cups all-purpose flour
1/4 cup white sugar
1/4 cup unsweetened cocoa powder
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


Directions

1. Preheat oven to 375 degrees F and place rack in center. Line a baking sheet with parchment paper.
2. In a large bowl, whisk flour, sugar, cocoa powder, baking powder, and salt until combined. Add butter, using your fingertips to rub it into the flour until butter is pea-sized and mixture is coarse.
3. In a separate bowl, whisk together egg and cream. Slowly pour wet ingredients into dry ingredients and stir until dough just comes together. With your hands, gently and briefly knead dough. Add toasted hazelnuts and knead gently to incorporate. 
4. Flatten dough into a rectangle approximately 6 by 12 inches and spread 1/4 cup of the Nutella on top in a crisscross pattern. Roll dough up to make a cylinder about 6 inches long, turn it on its end, and gently flatten into a disk about 1 3/4 inches high. Don't overwork dough.
5. Cut dough into 6 or 8 wedges and place them on prepared baking sheet. Bake for 18 to 20 minutes, rotating baking sheet halfway through, or until a toothpick inserted in center comes out clean. Don't overbake.
6. Heat the remaining 1/4 cup Nutella in a microwave until pourable, about 10 seconds on high, or in a double-boiler. Use a spoon to drip the warm Nutella in a zigzag pattern over tops of hot scones. Serve either fresh from oven or allow scones to cool before serving. Scones will keep for two days tightly wrapped, at room temperature.