I wish someone would look at me the same way I look at Nutella.
– Every Person on Earth
Nutella is Heaven
Have you ever found yourself holding a jar of Nutella on one hand and a spoon in another? And all you can think of is digging into that jar of creamy rich hazelnut chocolate goodness until there is nothing left?
Like, seriously, it feels like you’re in heaven.
Nutella is one of those things that I try not to have lying around in my kitchen because I honestly can’t stop myself from consuming the entire jar in one sitting. They also have “Nutella and Go,” which I probably had every other week while I was in university.
Since I was really craving Nutella, but I did not want to feel guilty consuming it by myself, I decided to incorporate it into my baking!
Also, to commemorate my official move to London, I decided to bake Nutella Scones!
Nutella Scones for the Perfect Tea Snack
Since moving to London, I probably drink tea at least three times a day now, compared to my former once a day intake.
What better way to enjoy tea than scones? Especially Nutella Scones.
Making Nutella Scones is quite straightforward. However, there are two key tips that you should follow:
- Make sure to use really cold butter.
- Make sure not to over mix the batter.
I learned this from watching Ina Garten on The Food Network! I also really love her raisin scones recipe.
Cold butter and not too overworked batter is essential in baking a perfectly crumbly, and not too dry scone.
Are you ready to learn how to make Nutella Scones?
Let’s Make Nutella Scones
To make Nutella Scones, please follow the steps below. Scroll down further for a more detailed recipe.
First, combine the dry ingredients. This includes the all purpose flour, cocoa powder, salt, baking powder and baking soda.
Next, add the small butter cubes into the dry ingredients and use your hand or a fork to incorporate it into the batter until it resembles coarse pebbles.
Here comes the fun part! Take about 1/2 cup (or more!) of Nutella and add it into the butter-flour mixture. Carefully mix the Nutella into the butter-flour mixture until evenly distributed. (Don’t over mix!)
On a separate bowl, mix the wet ingredients (egg, ricotta cheese and heavy cream). Create a well in the middle and pour the wet ingredients onto it. Again, carefully mix until evenly distributed.
Then, gently fold in the chopped hazelnuts.
Transfer 1/3 of the batter onto a baking sheet lined with parchment paper and use the parchment paper to shape it into a ball (i.e. you don’t need to directly touch the batter, you can mold it using the parchment paper). Flatten it slightly and cut into triangles. Repeat for the remaining batter.
Arrange scones into a baking sheet lined with parchment paper, making sure to leave about 2 inches of space in between each scone. Bake in a pre-heated oven at 400 degrees Fahrenheit for 10 to 15 minutes.
Take them out of the oven when they are slightly hard on the outside. Enjoy warm with some wonderful tea!
I really hope you enjoy baking these Nutella Scones. They are truly divine and delicious!
- 2 1/4 cups all purpose flour
- 1/4 cup cocoa powder
- 1/4 cup brown sugar + 3 tablespoons of white sugar (or 1/3 cup of brown sugar)
- 1/4 teaspoon baking soda
- 3/4 tablespoon baking powder
- 1/2 teaspoon of salt
- 3/4 cup of cold unsalted butter (diced in small cubes)
- 1/2 to 3/4 cup Nutella
- 1 egg
- 1/2 cup ricotta cheese
- 1/3 cup heavy cream
- Chopped hazelnuts (optional)
- Preheat oven to 400 degrees Fahrenheit.
- Combine dry ingredients until evenly incorporated.
- Cut in cubes of butter in dry ingredients with a fork or rub it with your hands until it resembles coarse pebbles.
- Add the Nutella into the butter-flour mixture and carefully mix until it resembles coarse pebbles again. Make sure not to over mix.
- In a separate bowl, whisk the egg. Mix in the ricotta cheese and heavy cream until smooth.
- Make a well in the middle of the batter and pour the wet ingredients. Mix gently until incorporated.
- Fold in chopped hazelnuts.
- Transfer 1/3 of the batter onto a baking sheet (or flat surface) lined with parchment paper. Use the parchment paper to mold the batter into a ball (it may be quite crumbly so just press a bit harder to combine). Flatten it gently and slice into triangles. Repeat with the rest of the batter.
- Arrange the scone slices in a baking sheet lined with parchment paper making sure there is about 2 inches of space in between them.
- Bake in preheated oven for about 10 - 15 minutes until slightly hard on the outside.
- Enjoy warm with tea.
- Store leftovers in a tightly sealed container and keep in room temperature if consuming within the next few days. For longer storage, place in zip lock bags and put in freezer. Toast in oven before serving.