Friday, March 16, 2012

Nutella Scones

It's been twelve days since I shared my hair brained idea to eat clean with you...
Guess what? 
Twelve days later, I've tried going back to my old eating habits
and suffered terribly.
So I'm sticking as close to clean as possible.
(I'll share a little more on this in a post this weekend... 
but it's essentially eating as close to earth as possible)

Aside from my desire to eat clean...
I still crave and love sweets.
Chocolate chip cookies seriously haunt me.
In my dreams.
In my day dreams.
In my waking.
In my sleeping.
Oh, how I would love me a cookie.

If you can believe it,
this post isn't about a divine cookie.
As much as I wish it was.
Instead it's about ever wondrous...

Remember how I love scones?
Yep, I still love them now.
So, I gave in (a little bit) and made some Nutella scones.
These babies have the doughy goodness of scones
paired with the sweetness of Nutella spread
and will happily compliment any cup of steaming hot liquid that suits your fancy!
All of the ingredients are clean (minus the Nutella).
Mr. T eats these like they're crack
But they're not.

Nutella Scones
recipe adapted from here

2 cups whole wheat flour
3 Tablespoons agave (or honey)
1/4 cup unsweetened cocoa powder
1 Tablespoon powder
3/4 stick unsalted butter, cut into chunks
1/2 teaspoon salt
1 large egg
1/2 cup milk (I used 2%) 
1/2 cup Nutella 

1. Preheat oven to 375F and line a baking sheet with parchment paper.
2. In a large bowl combine flour, cocoa powder, and salt.
3. Add butter by using your fingers (or a pastry cutter) to mix into flour mixture.
(This is done when the butter is the size of peas)
4. In a small bowl whisk eggs, milk, and agave. 
5. Create a well in the dry ingredients and stir until just doughy.
(Don't stir too much or it gets all mushy and doesn't do it's scone-y thing)
6. Cover surface lightly with flour and roll dough into a ball.
7. Tear into pieces and drop onto lined baking sheet.
(I broke it into eight pieces)
8. Top each scone with a Tablespoon of Nutella.
(You can see it on top of each scone in the pictures)
9. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
10. Let cool (if you can) and enjoy with a cup of milk! 

1 comment:

  1. Wow, need to try this. Amber I am so impressed (and inspired) by your blog!


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