By the gunked-up sidebar here on the blog, you’re obviously well-aware that not only do I have food photos posted on many showcase websites, but by default or whatever, I frequent those same sites for inspiration and ideas. Last night when I was schlepping the pictures of the Barley Beef Soup around, I saw a picture of a chocolate scone that made my jaw drop. The drool started once I read the description–Nutella Toffee Scones.
I was already anticipating having to go somewhere this morning anyway…I had to return a Christmas present that I thought was going to earn me the title of Best Aunt Ever (once I got off my duff and mailed it anyway)…Only to discover that my sister had apparently gotten distracted by a shiny object and already bought it. Grr. And while I had a jar of Nutella in the pantry, that was already spoken for. And if I was going to make these scones, I needed toffee chips anyway, might as well grab another jar of Nutella while I’m at the store!
And I am so glad I did. These are (to overuse a word) EPIC. Not overly sweet, but sweet enough. Had I been thinking, I should’ve brewed a cup of tea or coffee to go with…Although a glass of cold milk would’ve worked just as well.
I am glad that I promised a different Nutella treat for Monday, because I have a feeling these aren’t going to last the next 24 hours…They may not even make it till tomorrow morning.
Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper and set aside.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, salt and cinnamon. Cut in the butter with a pastry blender until the mixture is coarse-looking, with pea-sized crumbs.
In a small bowl, whisk together the egg and half & half. Add the wet ingredients to the dry ingredients and, using a fork, mix until the dough just comes together. Briefly knead the dough just enough to combine everything (don't overwork it). Add the toffee bits and knead gently to incorporate.
Flour a large working surface and flatten the dough into a rectangle roughly 6 x 12-inches. Spread 1/4 cup of the Nutella on top of the dough. Roll the dough up to make a cylinder- about 6-inches long. Stand it up vertically and gently flatten into a disk that's about 1 3/4-in. thick.
Cut into 8 wedges and place them on the prepared cookie sheet, leaving about 2-inches of space between each wedge. Bake for 18-20 minutes (rotating about halfway through), until a toothpick inserted into the center of a scone comes out clean. Remove the pan from the oven and cool 5 minutes before cooling completely on a wire rack.
For the topping: Heat the remaining 1/4 C of Nutella in a microwave safe bowl until it's thin enough to drizzle- about 10-15 seconds on high. Use a fork or small whisk to drizzle the Nutella over the scones, then sprinkle with the salt.