Saturday, July 30, 2011

Nutella time.

This morning I took on a little experiment.  I wanted to see if I could make my own “chocolate chips” from nutella, so I broke out the piping bag and got to work….here they are!

I was making nutella scones.  I know, I know – more scones?!?!  I promise, this is the last variation for a while….next time its back to regular recipes, and perhaps a restaurant review later this week (there’s a new place I’m checking out soon).

These were inspired by some friends of mine.  A local coffee shop sells them and apparently runs out frequently, so I thought I would make my friends their own batch.  The only issue was how to deal with the nutella.  Do you just mix it in the batter?  Do you put down a layer of batter, then a blob of nutella then more batter so it’s layered?  I wasn’t sure what to do….until I had what I thought was a moment of brilliance – freeze it!  If I could make my own chips then I could just stir them into the batter as you normally would.  It all seemed to be working well.  They froze into chips and I tossed them with the dry ingredients.  It was when I added the wet ingredients that my brilliant plan fell apart.  The chips instantly started melting, so what choice did I have but to just stir it all together.  I made sure not to overmix it as I thought it would be better to have streaks of nutella rather than it all being completely blended.

It ended up working out just fine.  The scones were as fluffy as always and the nutella flavor really came through.  Of course I made some icing for these too – just a quick glaze of powdered sugar, cocoa powder and some milk, and look – they look great and are quite delicious!  Perhaps I’ll start peddling my goods outside the coffee shop….my baked goods that is.­­­­  J

Adapted from Strawberry Scone recipe on Annie's Eats


1 large egg
¼ cup vanilla yogurt
½ cup milk
2¼ cups all-purpose flour
¼ cup sugar
1 tbsp. baking powder
½ tsp. salt
8 tbsp. cold unsalted butter, cut into small pieces

In a small bowl, whisk together the egg, yogurt and milk until blended; set aside.  In a large mixing bowl combine the flour, sugar, baking powder and salt.  Stir to blend.  Add the butter pieces to the bowl with the dry ingredients and cut the butter into the flour using a pastry blender, until the largest butter pieces are the size of small peas.
Add the nutella chips to the flour mixture and toss to coat.  Add the wet ingredients to the bowl with the dry ingredients and gently fold together with a spatula until a sticky dough has formed and all ingredients are incorporated.  If necessary, add more milk 1 tablespoon at a time to hydrate the remaining dry ingredients.
Transfer the dough to a well floured work surface and pat into a disc about 7-8 inches in diameter.  Slice the disc into 8 wedges.  Or use your super convenient mini scone pan as I do and dole out the batter into 16 scones.
To bake, preheat the oven to 425˚ F.  Line a baking sheet with parchment paper.  Place the shaped scones on the prepared baking sheet and bake until lightly browned on top, about 15 minutes.  If using the mini scone pan, bake for about 10-12 minutes.  Let cool a few minutes before serving.  If adding glaze, wait until completely cooled before doing so.  Enjoy!!