Yes, I’m still here – although as you can see, the month of April got away from me a bit. Between Easter and starting a new job, things have been a bit hectic around here lately, but I’m hoping that I’ve finally begun to settle into a new routine. I haven’t been spending much time in the kitchen except to cook dinner a few nights a week, but this weekend I had an excuse to bake, and these Nutella scones have been on my list to make for a couple of months now. I brought them to a party, and everyone who tried them said that they were amazing – several people asked for the recipe as well, so I’d say they were a hit. I hope you love them, too. Enjoy the rest of your weekend!
- 2 3/4 cups unbleached flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 stick butter
- 2 large eggs
- 4 Tbsp chocolate hazelnut milk
- 1/4 cup nutella, heated slightly to make it easier to stir
For the glaze:
- 1 cup powdered sugar
- 2 1/2 Tbsp water
In a large mixing bowl, whisk together the flour, baking powder, and salt. Cut the butter into tablespoon-sized pieces, and using a pastry blender, incorporate it into the dry ingredients.
In another medium bowl, whisk together the eggs and hazelnut milk. Whisk the dry ingredients into the wet ingredients, and then stir in the Nutella. Turn the dough out on to a floured surface and knead to combine.
Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Roll the dough out into a rectangle and cut out about 25 small triangles. Place them on the prepared sheet. Re-roll any scraps and repeat with the remainder of the dough. Bake for 12-15 minutes or lightly browned.
To make the glaze, stir together the powdered sugar and water in a small bowl until smooth. Dunk the top of each scone into the glaze while they are still warm.