I admit it. I have an obsession with scones. And who can blame me? They can be sweet or savory. And the possibilities are endless when it comes to flavors. And that’s why I often play around with my recipe, tweak it here and there, throw in some different ingredients, say a prayer to the oven, and bake them up and see what happens.
This time, I had some chopped hazelnuts in my pantry, along with a lot (there was a sale, don’t judge) of Nutella and I thought…I bet I could make some sconey goodness with this. So, grabbing those ingredients, and also a pack of Ghirardelli White Chocolate Chips, I let my creativity fly. And this is what emerged…
Recipe: Gluten-Free Nutella White Chocolate Chip Hazelnut Scones
Servings: 12
Time: 20-25 minutes
Ingredients:
- 2 cups Pamela’s Products Gluten-Free Baking & Pancake Mix
- 1/4 cup cocoa
- 1/3 cup sugar (I used Truvia)
- 1 tsp baking powder
- 3/8 cup white chocolate chips (I used Ghirardelli)*
- 1/8 cup chopped hazelnuts*
- 4 tbsp Nutella
- 1 egg, beaten
- 2/3 cup milk (I use unsweetened vanilla almond milk)
*NOTE: Basically your white chocolate chip and hazelnut ratio equals 1/2 cup when combined. Just put in what you feel like works for your scones. I just eyeballed it in the measuring cup.
Directions:
Preheat oven to 375°.
Mix the dry ingredients together.
Cut in the Nutella using two knives.
Add the milk and beaten egg. Mix together with a fork. Dough will be thick.
Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased baking sheet.
Bake for 15-17 minutes.
~*~*~
These smelled absolutely fantastic when they were baking. And what emerged was a little bite of heaven to be sure. The mix of sweet and salty with the white chocolate, the Nutella, and the hazelnuts made for a delicious bite each time. And they tasted just as good as they smelled. So, if you are addicted to Nutella (and who isn’t?) I highly recommend giving this recipe a try. They make a nice breakfast treat or snack that you can just grab, warm, and enjoy!
Want. Now. =)