World Nutella Day? Guess what, I'm calling it Hey Hey Hazelnut Day instead. Doesn't that sound a lot more fun? I think so. I made these scones from Askinosie chocolate Hazelnut spread. On the side of the jar it says Hey Hey Hazelnut. Go ahead, say it out loud. You can't help but smile can you? These scones are rich and indulgent and I made them even more so with the addition of bittersweet chocolate chips. The original recipe comes from Baked Explorations. Those guys at the Baked Bakery really know how to make a scone. Perfect for the chocolate lover in your life, they would make a great Valentine's breakfast. The great thing about scones is that you can make them up ahead of time and freeze them, then just pop them in the oven the morning you want to eat them. So make them on a weekday or for Hey Hey Hazelnut Day this Saturday.
Hey Hey Hazelnut Scones
adapted from Baked Explorations
2 cups unbleached all-purpose flour
1/4 cup granulated sugar
1/4 cup dark unsweetened good quality cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into chunks
1 large egg
1/2 cup whole milk
1/2 cup toasted hazelnuts,coarsely chopped
1/2 cup good quality bittersweet chocolate chips
1/2 cup Chocolate Hazelnut Spread (Askinosie or Nutella)
Preheat the oven to 375 degrees F and place the rack in the center. Line a baking sheet with parchment paper.
In a large bowl, whisk the flour, sugar, cocoa powder, baking powder, and salt until combined.
Add the butter. Use your fingertips to rub it into the flour until the butter is pea size and the mixture is coarse.
In a separate bowl, whisk together the egg and milk. I just measure out the milk in a liquid measuring cup and then add the egg directly to the cup and whisk.
Slowly pour the wet ingredients into the dry ingredients and stir until the dough just comes together. Gently and briefly knead the dough with your hands.
Add the toasted hazelnuts and chocolate chips, knead gently to incorporate.
Gather up the dough and pat into a large circle about 1 1/2 inches tall. Don't worry if you have some dry unincorporated parts, just pat them in.
Cut the dough into 6 or 8 wedges and place them on the prepared baking sheet.
Bake the scones for 18-20 minutes, rotating the baking sheet halfway through, or until a toothpick inserted into the center of a scone comes out clean. Do not over bake.
Transfer the scones to a wire rack to cool completely. Place the baking sheet with the parchment still on it underneath the rack.
Assembling the Scones:
Heat Chocolate Hazelnut spread in a container with a spout (such as a measuring cup) in the microwave for 10 seconds. If you don't have a microwave (like me), place a small pot of water on the stove to boil. Remove from heat and place your container (heat proof) with the Chocolate Hazelnut Spread in the pan and let sit for 10 minutes.
Serve immediately. If tightly wrapped these can be eaten up to two days later.