Oatmeal Nutella Scones

Ingredients

• 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)

Instructions

1. 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.
2. 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.
3. Measure out the buttermilk and add the egg yolk into the buttermilk and whisk to combine. Reserve the egg white.
4. 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.
5. 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.
6. 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.
7. Remove from the oven and allow to cool for about 5 minutes. Re-slice the scones, and serve warm or allow to cool completely.
8. Best eaten same day, but will keep stored in an airtight container for up to 2 days.

Notes