It’s been a crazy 48 hours for me, and so today in an effort to calm myself and bring a little piece to my day I decided to get up early and bake. I suppose waking up while its still dark and baking is not for everyone, but for me it completely calms and relaxes me. There is just something about the darkness and silence, and the ability for me to simply do what I love with absolutely no interruptions. It’s perfect, and just what I needed.
I decided to bake up something simple and scrumptious that will take minimal time and effort to put together, but tastes great. And people, it has Nutella in it so you know it has to be good! I would describe these scones as a cross between a hearty and soft cake like oatmeal cookie and a scone. I absolutely adored them and their texture.
That’s all for today, short and sweet. I hope you have a wonderful day and a great weekend!
A hearty whole wheat oatmeal Nutella scone.
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 1/3 cup packed light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup quick cooking rolled oats
- 3 ounces (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes
- 3/4 cup well-shaken buttermilk
- 1 large egg, separated
- 1/2 cup Nutella
- 2 tablespoons raw sugar (optional)
- Adjust the rack to the middle position and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together both flours, the brown sugar, baking soda, baking powder, salt, and oats. Add the cold butter, and using a pastry cutter (or 2 forks), cut the butter into the flour mixture until the butter is about the size of a pea and the mixture resembles chunky coarse sand.
- Measure out the buttermilk and add the egg yolk into the buttermilk and whisk to combine. Reserve the egg white.
- Make a well in the dry ingredients and pour in the buttermilk and then the Nutella into the well. Using clean, dry hands, lightly dust them with flour, and gently mix and knead the dough just until it comes together. Do not overwork the dough.
- Turn the dough onto the prepared baking sheet and shape the dough into a circle with a 8-inch diameter, about 1 1/2 inches high. You may have to dust your hands lightly with flour so the dough doesn't stick. Slightly beat the reserved egg white, and brush the top of the dough with it. Sprinkle with the raw sugar if using.
- Cut the dough into 8 pieces, but do not separate the pieces. Bake for 18 to 22 minutes, rotating the baking sheet half way through. Bake until a toothpick comes out mostly clean.
- Remove from the oven and allow to cool for about 5 minutes. Re-slice the scones, and serve warm or allow to cool completely.
- Best eaten same day, but will keep stored in an airtight container for up to 2 days.
Although I used both all-purpose and whole wheat pastry flour, you could substitute for all white flour if you prefer.
Adapted from Baked Elements
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