This week’s Club: Baked recipe was Nutella Scones. Unfortunately I have a nut allergy so these were not going to be replicated in my household. Do you think I would let a little thing like anaphylactic shock stop me from making this lovely breakfast treat?
Don’t worry! It is still me writing this post… I just omitted the Nutella/hazelnut portion of the recipe but still made Chocolate Scones! There was supposed to be Nutella rolled into the scones before they baked up but I didn’t do that. Then, more Nutella was spread over the top. Again, something else that I did not do. Instead, I melted 20 Andes mints in a double-boiler and drizzled the melted mint chocolate over the top. I’m so smart sometimes… it kills me.
The ingredients that went into this scone were simple. You take your standard dry ingredients and whisk them together, then cut in some butter with your fingers and watch the dough come together with the addition of an egg and heavy cream. I didn’t even need a rolling pin to roll these out. I used the palms of my hands to flatten the dough and then cut them into triangles.
The key to scones is not to knead the dough too much. It is okay that there are still pieces of butter amidst the dry ingredients and it is okay that there are dry ingredients not completely mixed into your dough. If you overwork your dough, you will get hard scones and have to start all over. Not good. Mine turned out nice and airy! Just because you don’t like to eat sweet foods in the morning, do not skip this recipe. I promise you that they are not overly sweet. After all, there is only 1/4 cup of sugar in them. Feel free to omit the melted chocolate topping if you so desire. That’s not how I roll though…
You can find the recipe in Matt & Renato’s cookbook, Baked Explorations, or on Lorraine’s blog, PhDcupcaker. To see all the blog posts go over to Club: BAKED. Next up on the Club: BAKED docket – Mississippi Mud Pie (B) hosted by Alexis, my amazing best friend!