누텔라 스콘 만들기 초코칩 스콘 만들기 누텔라 헤이즐넛 초코스콘 만들기 Nutella Chocolate Scone Recipe 누텔라 초코칩 스콘 레시피 누텔라 요리 레시피

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber while cake flour can yield a lighter texture.

chocolate frosting

🥗Healthier: Greek yogurt frosting

💰Cheaper: store-bought frosting

Greek yogurt reduces calories while maintaining creaminess.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds ingredients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

Prepare all ingredients cold.

Mix liquid ingredients (whip cream, Nutella, egg) well.

Preheat hazelnuts in the oven at 160 degrees Celsius for 8 minutes (set aside 5g for topping and chop the remaining 30g for the dough).

Cut cold butter into cubes.

Sift plain flour and baking powder into a large bowl.

Add brown sugar and salt, mix well.

Add cubed cold butter and cut into small pieces with a scraper.

Continue until the mixture resembles small grains without large chunks of butter.

Add the previously mixed liquid ingredients all at once.

Use a spatula or scraper to mix until moisture is evenly distributed.

When some dry flour remains, add chopped hazelnuts and milk chocolate.

Mix until no dry flour is visible (it doesn't need to form a complete dough yet).

Transfer the dough to a flat work surface.

Form the dough into a single mass, then cut in half and stack.

Repeat this process about 3 times until it forms a cohesive mass.

Roll out the dough to a thickness of 2cm (I rolled it into a round shape for cutting into triangles).

Cover the dough to prevent drying and refrigerate for 1 hour.

After resting, cut the dough into 8 pieces.

Place on a Teflon-lined baking sheet, ensuring they are not too close together as they will rise while baking.

Optionally, create light indentations on the surface for a natural look.

Brush the tops with egg wash and bake in a preheated oven at 180 degrees Celsius for 20-22 minutes (based on a DIOs microwave oven).

Transfer to a cooling rack to cool slightly.

Scoop some Nutella for topping and microwave in 10-second intervals 1-2 times to achieve a flowing consistency.

Top each scone with a spoonful of Nutella (it doesn't need to be runny, so warm Nutella is fine).

Cut the reserved hazelnuts in half for decoration.

Cooking Techniques

Spice Level:

Dietary

Allergens