Nutella Scones, in Honor of World Nutella Day

Did you know the Nutella jar says...

An example of a tasty yet balanced breakfast - a glass of skim milk, orange juice and Nutella on whole wheat bread.


Hahahahahahahhahaha.
That is so funny. I mean, where's the coffee?

We all know a truly balanced breakfast would be Nutella pancakes, coffee and a Nutella scone. Maybe with a Nutella biscotti chaser. And, if you insist, a glass of skim milk. Then another cup of coffee.

The Nutella scone is crumbly, rich and very chocolaty. While it is a nice breakfast treat, it would also be wonderful for an afternoon snack - you know, a little pick-me-up at 3 pm.

Give it a try...

Nutella Scones
From Baked Explorations, via Food Gal

2 cups all-purpose flour

1/4 cup sugar

1/4 cup dark cocoa powder, sifted to remove any lumps

1 Tbsp. baking powder

1/2 tsp. salt

6 Tbsps. cold unsalted butter, cut into chunks

1 large egg

1/2 cup heavy cream

3/4 cup chopped hazelnuts, lightly toasted

1/2 cup Nutella

Preheat oven to 375F and place rack in center of oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder and salt.
Add butter. Using your hands, rub the butter into the flour mixture until the butter pieces are pea-sized and the mixture is coarse.

In a separate small bowl, whisk together the egg and cream. Slowly pour the wet ingredients into the dry ingredients and stir until dough just comes together. Gently and briefly knead dough with your hands until it's cohesive. Add hazelnuts and knead gently, just to incorporate.
Using your hands, shape dough into a rectangle approximately 6 x 12" (it doesn't have to be precise). Spread the Nutella on top of the dough in a crisscross pattern. Roll dough up into a cylinder, from the short end. You might have to hold it together as you roll. Turn the cylinder on its end and gently flatten it into a disk, about 1 3/4" high.

Cut the dough into 6-8 wedges and place them on prepared baking sheet. Bake scones for 18-20 minutes, rotating baking sheet halfway through. Transfer scones to wire rack to cool completely.
These are best eaten soon after baked, but if wrapped tightly they will still be good the next day.

So tell me...which was your favorite Nutella recipe this week?