Nutella Swirl Scone Loaf

By cuznvin

Ingredients

• (adapted from Donna Hay Issue 41)
• 1 1/2 cup (225g) self raising flour
• 1/4 cup sugar
• 40 g cold butter, chopped
• 1/2 cup milk, plus extra for brushing
• 1/2 about 1/2 cup Nutella (or 100g finely chopped chocolate)

Preparation

Step 1

Preheat the oven to 180C.
Place the flour and sugar in a bowl and mix to combine.
Add the butter and rub it into the flour until it resembles breadcrumbs.
Make a well in the center and pour in the milk little by little, using a butter knife to gradually mix the milk to the flour mixture until just combined.
Turn out onto a floured surface, and gently bring the dough together.
Roll out to an 18cm x 24cm rectangle, and spread the Nutella on the dough. (If using finely chopped chocolate, just sprinkle the chocolate on the dough.) Roll up to enclose.
Place in a greased and floured loaf tin, and brush the top with the extra milk.
Bake at 180C for 25-30mins, or until cooked when tested with a skewer. Cool in the tin for 5mins before turning it out onto a cooling rack.
Recipe Notes:


The dough is VERY sticky to work with, so just use the flour measurement as a guide, and add as you please, without overworking the dough.
I didn’t measure out the Nutella, so feel free to add according to your own preference.