Ingredients
- 2 * 2 cups unbleached all-purpose flour
- 1/4 * 1/4 cup granulated sugar
- 1/4 * 1/4 cup dark sweetened cocoa powder (like Valrhona)
- 1 * 1 tablespoon baking powder
- 1/2 * 1/2 teaspoon salt
- 6 * 6 tablespoons (3/4 stick) cold unsalted butter, cut into chunks
- 1 * 1 large egg
- 1/2 * 1/2 cup heavy cream
- 3/4 * 3/4 cup toasted hazelnuts,coarsely chopped
- 1/2 * 1/2 cup Nutella
Preparation
Step 1
1. Preheat oven to 375. Line a baking sheet with parchment or a silicon mat.
2. In a large bowl, whisk together the flour, cocoa*, sugar, baking powder, and salt. Add the butter* to the flour. Using your fingertips, rub the butter into the flour until the chunks of butter become pea sized and the flour holds together when squeezed.
3. Whisk the cream and egg together. While mixing, slowly pour the cream mixture into the flour mixture until the dough just comes together. Stir in the hazelnuts*, then pour the dough onto a floured surface. Knead the dough into a 6 inch by 12 inch rectangle (doesn’t have to be exact).
4. Spread 1/4 cup of the Nutella over the dough, then roll it into a cylinder. Flatten the cylinder into a disk, then slice it into wedges (6 or 8).
5. Bake for 18 to 20 minutes.
6. Once baked, place on a cooling rack. Warm the remaining 1/4 cup Nutella, then drizzle it over the cooling scones.
*Notes and tips
The recipe calls for sweetened cocoa, I used unsweetened and found them to be sweet enough.
For scones, cold butter is best. To get it into cubes, cut it while it’s slightly softened then put it in the freezer for a few minutes.
I omitted the hazelnuts because I didn’t have any on hand. They would probably add a really nice crunch, but I didn’t really miss them.