Scones, have always been a part of my childhood for as long as I can remember. When I was growing up, every Sunday my Dad would take me to Carlo’s Bakery for Sunday Pastries and Scones, and then to Pasquale’s in Hoboken. It was an Italian Deli owned by one of my aunt’s family members. You could find everything from ricotta forte to hard provolone to scamorza fresca. It was amazing in there! In the early 90’s when Nutella was getting noticed for the first time in the States, they had cups made filled with the delicious hazelnut chocolate spread. They were Looney Tunes cups! I kid you not, I think I had all of them plus some!
My mom used Nutella to make any sweet she could! Of course my favorite was to just glob it down on American bread (White bread) and eat it. I decided that I was going to be a little bit more sophisticated and make a chocolate chip Nutella filled scone instead. Much classier than a glob on bread no?
It took me a little bit to perfect this recipe. Baking is science and as such there’s a lot of trial and error, until of course, you have accomplished the perfect recipe. How did I discover this recipe? Simple, instead of baking soda I used baking powder and espresso coffee. I was trying to make them soft and chewy. For days I felt like a mad scientist! Measuring one ingredient against another, replacing one for the other – I was going insane!
And then yesterday happened, and I realized that the way we used to make scones at the bakery was with baking powder. It worked, they’re delicious, they’re different, and they’re pretty much gone now!
These Nutella chocolate chip scones are perfectly round (not the usual huge triangles you’re used to.) They are chewy but crispy and filled with Nutella that just melts in your mouth. Super easy to make and they’re done in minutes! You can feed them to the kids as a snack or enjoy them yourself with a nice cup of coffee or tea.
One can never go wrong with scones!
Ready for the recipe?
- 1 jar of Nutella
- 1 Stick Unsalted Butter
- 1/3 cup White Sugar
- 1/3 cup Brown Sugar
- 2 eggs
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 2 Cups AP Flour
- 1 cup Semi-Sweet Chocolate Chips
- A Pinch of Salt (1/2 tsp)
- Preheat oven to 350 Degrees.
- In a large mixing bowl, combine the butter and sugars.
- Beat them at medium speed until creamy and fluffy.
- Add the eggs and vanilla and beat at medium speed for 2 minutes.
- In another bowl combine the flour, baking powder, and salt. Mix them to combine and incorporate all ingredients.
- Add half of the dry ingredients into the wet ingredients and slowly fold them in using a spatula or a wooden spoon.
- Once they're incorporated add the other half of the dry ingredients.
- Fold in until you no longer see any flour clumps.
- Add in the chocolate chips and slowly incorporate them into the batter.
- Take about a tablespoon or so of the batter and place it in your palm.
- Flatten it out until it's the size of your palm or smaller.
- Take about a teaspoon of the Nutella and place it in the center of the cookie.
- Close up the cookie by bringing in the edges and pinching them tightly together.
- Slowly roll it up into a bowl and place it on your greased or parchment lined cookie sheet.
- Repeat this until all of the dough is used up.
- Place in over and bake for 13 to 15 minutes or until light golden brown on top.
- You can brush the top of the cookies with melted salted butter and it'll help to brown them quicker. It will also give you the scone flavor you're looking for.
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