Scone-athon Part 2: Nutella Scones

Other Scone-athon posts
Part 1: Hickory Smoked Nuts and Seeds scones
Part 3: Plain Scones

There's one really important thing that you should take into account when making nutella scones from a basic scone recipe. Cocoa powder is not very sweet. In fact, it's antisweet. It sucks the sweetness out of your mouth and it always comes as a shock because you're expecting a nice chocolately taste (if you've ever licked your fingers when they've had cocoa powder on then you know what i mean).

So that's why there's a lot of sugar on the top. Don't get me wrong, they still taste really good and I'd make these again at the drop of a hat. But next time I would definitely include a little bit of sugar in the main mix too, because as it stands, you really have to eat them whole.

They rose rather impressively though, possibly the best out of all three batches of scones! The texture was very nice too, and they have a thick swirl of nutella through the middle that is divine, especially when still warm.

Just please don't ask me why this particular one ended up looking like some biscuit-based sci-fi racing pod.

Nutella Scones (Mainly adapted from the Daring Baker's perfect scone recipe by Audax Artifax)
This is mainly an adaptation of Audax's recipe, but it has a mixture of the Nutella scones recipe from Grizzly Kitchen, which is in turn an adaptation from "Baked: Explorations". I should have paid more attention to the fact that that recipe contained sugar whereas Audax's didn't, because mine turned out very bitter (still tasty) from the cocoa powder. Therefore I'm not exactly sure of the sugar amount but I'm going with the amount used in the "Baked" recipe.




115 g plain flour
25g Cocoa powder
Around about 50g Caster Sugar (I didn't add this because I'm an idiot, so I can't be certain of the quantity)
2 teaspoons (10 g) fresh baking powder, or 3 teaspoons (15g) if it's been open longer than 2 months
¼ teaspoon salt
30 g frozen grated butter (or a combination of lard and butter)
120 ml cold milk
Around 75g nutella
Extra caster sugar for sprinkling, or extra nutella for drizzling

1. Preheat oven to 240 degrees c. 
2. Triple sift the dry ingredients from a height. 
3. Rub butter into dry until resembled beach sand (see Audax's recipe if you want a different texture). Stir in the nuts. 
4. Add nearly all the liquid and stir until a sticky dough is just formed. Add the rest if needed. 
5. Flatten the dough into a rectangle approximately 6 by 12 inches (approximately – it doesn’t have to be perfect) and spread the Nutella on top in a criss-cross pattern, or just spread it thickly (this is what I did. I also eyeballed the amount rather than weighed it - basically, you just want a nice thick spread.)
6. Roll the dough up to make a cylinder about 6 inches long, turn it on its end, and gently flatten it into a rectangle about 3cm high. Do not overwork the dough. 
7. Cut the dough into wedges (I got 6) and place them on the prepared baking sheet. 
8. Place on baking tray and bake for 10 minutes, checking at 8. They are done when the sides are set. 
9. Immediately place on rack to stop cooking process.