Well, I've joined another baking group. I had to, though. It's for the Baked cookbooks and I'll get to cook through the entire book (both of them) while getting feedback from other bakers making the same things. It's a great set-up and I'm loving my French Friday group. This one will be amazing too. I mean, just look at the scones. This also just happened to be the recipe I wanted to make from this book first. It was meant to be. And oddly enough, it is also my very first chocolate scone creation. Ever. Sad, but true. I'm so glad Matt and Renato were kind enough to fix that for me. I can't imagine needing any other chocolate scone recipe after trying this one.
This is also my first experience baking with hazelnuts. It won't be the last. I was unsure how roasting and skinning them would be, but it's no different or more complicated than toasting any other nut. Place them in a baking dish (I used a pie plate) and toast in the oven until they smell delicious. They should be golden and the skins will be peeling back slightly. Put them in a cloth towel and rub the skins off. Easy. And so delicious. I'm sorry I waited this long to make something with them.
There are a few more steps involved with this scone recipe, but it involves getting Nutella inside the dough, so I didn't mind. And I made this batch in less than an hour, before going to work at 9:00 in the morning. (And I stopped every few minutes to take pictures.) They're not hard to make at all. The directions say to spread the Nutella in diagonal lines across the dough, but I didn't see any harm in just coating the surface with it instead. Any objections? I didn't think so. I did find this to be a little drier than some doughs that I've worked with. I tried to be as gentle as I could, but the flour mixture needed a little coaxing to come together with the cream and butter. I was a little worried. The authors are careful to say that this should be handled as little as possible. I shouldn't have been concerned, though. The first bite melted in my mouth. As did the rest.
The next step is genuis, really. You roll up the dough jelly-roll style, stand it up on one end and press it flat into a round.
All Most of the Nutella stays encased in the dough and you proceed with cutting it just like any other scone recipe. Pop them in the oven and twenty minutes later: breakfast heaven.
The Sweet Spot
As with most baking groups, BAKED Sunday Mornings will have a whole list of bloggers who have made these same scones. Click here to go to the Leave Your Link page and check out their results and the recipe should be posted there as well. I would highly recommend getting the book for yourself, though. The photography and design of the book are stunning. I love the vintage styling next to the modern versions of classic desserts. This cookbook itself is a classic and I can't wait to share some more amazing Baked treats with you. Next time: Sweet and Salty Brownies.