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Sunday, February 5, 2012
The sun is shining. Our own local New England Patriots are in the Super Bowl.
But most importantly, it's World Nutella Day! Happiness, joy, and sweetness to all! Thank you to Sara and Michelle for creating this wonderful annual event!
For my recipe, I kept it simple. Scones are one of my favorite things to bake, eat, and teach. So I made a few modifications to my basic recipe. Almond extract adds a nice flavor. I'm attempting to vary the types of flours that I use, so I tried spelt, which is rich in nutrients. Obviously Nutella is not a health food, but there are ways to use it, so you don't have to feel quite so guilty while indulging.
These scones were a great breakfast treat this morning. They are quick and easy. I just barely had enough Nutella left for today. I have to start buying larger jars! But boy did I enjoy eating the last bit straight from the jar. Oh yes I did!
Maybe you'll try this recipe for breakfast tomorrow? What a great way to happy-up your Monday!
Almond White Chocolate Chip Scones with Nutella
1/3 cup Smart Balance (butter or margarine)
1/4 cup brown sugar
1 tsp. almond extract
1 tsp. vanilla extract
2 tsp. baking powder
1/4 tsp. salt
1 ¼ cups all-purpose flour
1 cup spelt flour
1/2 cup vanilla rice milk
1/3 cup white chocolate chips
Preheat oven to 425 degrees. Take out baking sheet and dust with a little flour. Use your hands to spread the flour over the sheet. Set aside.
Partially melt the Smart Balance. Place in a large bowl then combine with brown sugar, flavored extracts, and egg. Add salt, baking powder, and Spelt flour. Stir well then add rice milk and the all-purpose flour. Stir until combined.
Stir in white chocolate chips. Use your hands to form a ball from the mixture and place onto baking sheet. All the flour may not be completely combined. Pour excess flour onto the ball.
Use your hands to continue forming the dough. Add a small amount of additional flour if dough is too sticky to work with easily. Press dough down into a circle. Cut into 8 pieces by cutting in half vertically and horizontally. Then cut those pieces in half. You can also get 8 scones by separating dough into two pieces and forming into two circles. Cut each in half vertically and horizontally.
Important: Separate pieces from each other on the baking sheet. Especially in the center. Scones will rise and spread out and may not bake evenly if they are too close together.
Alternate Shape Methods:
SCONE ROUNDS: Spread out dough using your hands and use a circle cookie cutter or an upside down glass to cut out scone rounds. Makes 8-10 scones.
MINI SCONES: Separate dough into two balls. Form each into a circle by pressing down and stretching. Cut dough into 8 pieces by cutting in half vertically and horizontally. Then cut those pieces in half. Makes 16 mini scones.
Bake for 15 – 20 minutes depending upon how hot your stove is. Scones should be lightly browned. Let cool for about 5 minutes. Spread Nutella over the tops of scones. Eat. Enjoy!
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