Let’s play a game of “I’ve never,” foodie version. Yes, it’s middle school, but it’s oh so fun.
eaten a macaroon
made a macaroon
not eaten the batter of something I was baking
cooked a lobster
And until yesterday, made scones.
I’m glad this has been scratched off my list. However, next time I will roll the dough a bit thicker, and watch the time in the oven a bit closer.
All in all, these are a win-win. The nutella surprises you by being sweet and moist yet the scone retains it’s flaky texture. Delicious! And super easy.
What are you crossing off your foodie “I’ve never” list?
Nutella Scones with Vanilla Frosting
adapted from Jan Miller’s recipe in Valley Life Community Church Cookbook
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1/2 c butter
2 beaten eggs + enough milk to equal to 3/4 c
2 heaping spoonfuls of Nutella
1/4 c powdered sugar
1 teaspoon vanilla extract
1 teaspoon milk, give or take depending on desired thickness of frosting
Place all dry ingredients into a medium to large mixing bowl. Cut butter into dry ingredients. Slightly beat two eggs in measuring bowl with a fork. Add milk until volume of eggs and milk reach 3/4 cup. Stir dough mixture with wooden spoon, and then fold in Nutella. Stir a bit more, until just combined, realizing that the Nutella is going to make these a bit sticky. Remove from bowl onto a moderately floured surface (about 1/4 cup). Roll dough 1/2 inch thick, and cut into 4 inch squares, then into triangles. Brush with milk. Bake at 425 degrees for 10-12 minutes on a greased cookie sheet. Let cool on cooling rack.
While cooling, add powdered sugar, vanilla extract, and milk into mixing bowl. Mix on medium speed adding more sugar or milk until desired thickness is reached and sugar is mixed completely, with no lumps present. Once scones are cooled drizzle scones with this frosting using a spoon, placing as much or as little as you would like.
Let frosting dry and enjoy!