BAKED Sunday Morning: Nutella Scones

When I saw a tweet from Matt Lewis of baked announcing that someone was starting a bakealong for their newest cookbook, BAKED Explorations, I knew I had to join. I have really enjoyed French Fridays with Dorie and I couldn't pass up the opportunity to join a community of people who enjoy baking and who enjoy Matt Lewis's and Renato Poliafito's twist on American classic desserts. The bakealong is open to everyone, so if you are interested in joining us, hop on over to BAKED Sunday Mornings.

The first recipe selection is Nutella Scones. I bake a lot of scones. A Lot. But, I have never made scones quite like these. Actually, I have never made a chocolate scone. This scone recipe includes dark chocolate cocoa (I used Valhrona). The recipe also calls for hazelnuts. I couldn't find shelled hazelnuts in the super market. It is not the type of nut I usually buy, so I was a little surprised when all I could find were hazelnuts in the shell. It probably worked out for the best though because I understand that hazelnuts can go rancid really fast when they are stored shelled. I also used store bought Nutella, but Matt and Renato have a recipe for nutella in the book (which I plan to try making soon). 

What I found really interesting about this recipe is that after the dough is made you form a rectangle (usually when you make scones it is a circle) and then you criss cross some nutella across the dough and roll it up like a cylinder so there is a yummy nutella layer in the middle of the dough.

The end result is a super chocolatey nutty scone. Awesome! It is so very good plain, but it is really good with a little melted nutella drizzled over the top. I will be making these again very soon.

A special thank you to Sandy (Seattle Pastry Girl) for putting together this bakealong. You can get the Nutella Scones recipe over on BAKED Sunday Mornings.

The next BAKED Sunday Morning is December 5 - Sweet & Salty Brownies