Back in the mid-nineties, I first tried Nutella as a student in
. Since I had never encountered Nutella previously, I assumed it was a Spanish product and consequently, I pronounced the name incorrectly- as in “new-tay-yuh” à la español. I’ve since learned that Nutella is an Italian delicacy and as such, should be pronounced “new-telllll-uh.” (Thank you, Ellen, for educating me.) While I now know the correct pronunciation, I still have a habit of saying it incorrectly, which I’m sure is aggravating to some people. Sorry, old habits die hard. (If you’re reading my blog and know why I christened it “FranishNonspeaker,” I’m sure you’ll understand and will forgive me. If not, just stop reading now.) Spain
For breakfast, my host family would serve little melba toast-like bread squares with jam and nutella as an accompaniment. Every morning before dashing off to class I would devour half a dozen of the little toastlettes along with copious amounts of instant coffee. (Why most families served instant coffee, in
where coffee beans are grown, I’ll never understand. For instant coffee, it was surprisingly rich and flavorful, though.) Of course, once the sugar and caffeine high wore off, my blood sugar would dip so low I’d be practically catatonic and falling asleep in class. During breaks, I’d head out for a café con leche pick me up and restart the cycle. (No, I never do learn.) Spain
Upon my return stateside, I was exceedingly pleased to learn that Nutella was readily available in the
and it has been a staple in my pantry ever since. Its popularity has increased exponentially over the years and now it seems everyone loves Nutella. Surely we are a happier nation for it! U.S.
adapted from Baked Explorations
The Baked boys have put out a new cookbook, Baked Explorations, and I was happy to receive a review copy. I dove into the book as soon as it arrived and hadn’t gotten past too many pages before I came upon this recipe for Nutella scones. Color me thrilled! Not just because I’m a Nutella hound but also because I was responsible for bringing baked goods to an upcoming breakfast. I was a little nervous that the breakfast crowd would steer clear of scones since they might not be as familiar a breakfast item as, say, doughnuts, but happily, I was wrong. These scones were a hit! Not only are they topped with Nutella but a layer of creamy, nutty unctuousness is layered inside the dough before baking. When bitten into, the crumbling scone gives way to the gooey, delectable surprise inside. No one could resist licking the Nutella off their fingers when finished. Thanks to the Baked duo for taking two killer breakfast treats and combining them to make them both even better!
- 2 cs unbleached all-purpose flour
- ¼ c granulated sugar
- ¼ c dark unsweetened cocoa powder
- 1 T baking powder
- ½ t salt
- 7 T (3/4 stick) cold unsalted butter, cut into chunks (The original recipe specifies 6 T but I added an additional tablespoon as the dough felt a bit dry. Start with 6 T and only add extra if needed.)
- 1 large egg
- 1/2 c heavy cream
- ¾ c toasted hazelnuts, coarsely chopped
- ½ c Nutella (Baked Explorations includes a recipe for homemade nutella! Yippeee!)
1. Preheat the oven to 375 degrees Fahrenheit and place the rack in the center. Line a baking sheet with parchment paper or a silicon mat. In a large bowl, whisk the flour, sugar, cocoa powder, and salt until combined.
2. Add the butter to the flour mixture. Use your fingertips to rub it into the flour until the butter is pea sized and the mixture is coarse. You can also use a pie cutter to cut in the butter.
3. In a separate bowl, whisk together the egg and cream. Slowly pour the wet ingredients into the dry ingredients and stir until the dough just comes together. Add the hazelnuts and knead gently to incorporate, being careful to not overwork the dough. Flatten the dough into a rectangle approximately 6 by 12 inches and spread ¼ cup of the Nutella on top in a crisscross pattern. Roll the dough up to make a cylinder about 6 inches long, turn it on its end, and gently flatten it into a disk about 1 3/4 inches high. Again, do not overwork the dough.
4. Cut the dough into 6 or 8 wedges and place the wedges on the prepared baking sheet. Bake for approximately 18 to 20 minutes, rotating the baking sheet halfway through, or until a toothpick inserted into the center of a scone comes out clean.
5. Transfer the scones to a wire rack to cool completely and then return to the lined baking sheet. Spoon the remaining ¼ cup of the Nutella into a small ziploc bag and place in the microwave for about 10-15 seconds until thinner in consistency. Carefully snip off the tip of a corner of the bag with scissors to make a small opening for piping. Pipe the warm Nutella in a zigzag pattern over the tops of the scones. Transfer to the refrigerator to allow the piped topping to set for 5 minutes. These scones can be kept for a couple of days if wrapped tightly and stored at room temperature.