Nutella Coconut Scones
If somebody asked me what I wanted for breakfast I would definitely say a good old scone! One of my favourite breakfast includes a delicious, warm scone.
I like a plain scone a lot, but there’s something much, much better that I came up with the other day that just takes this recipe to a whole new level. what if I said coconut? and then Nutella? Yes, you got it! I made Nutella coconut scones!
I wasn’t sure what taste they would have once baked, but they turned out to be very light and delicate. You can taste the Nutella and the coconut but neither taste overpowers the other. If I could I would add coconut to everything so it just made sense to me to mix it in the scone dough, but why Nutella? I have to admit I’m not a big fan of the chocolate hazelnut cream, but since I’m leaving Italy in just a week, I wanted to give my Italian roots some recognition.
If you are big Nutella lovers like my sister, then I do suggest you add more Nutella to the mixture, mine had just a slight taste of chocolate and that’s why even the colour of the scones is pale brown.
Here is the complete recipe:
- 3 cups self-raising flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 85 g butter
- 3/4 cup milk
- 3 tablespoons sugar
- 1 teaspoon vanilla
- squeeze lemon juice
- 2 1/2 tablespoons coconut flakes
- 2 tablespoons nutella
- Pre-heat oven to 200 C. In a large bowl mix together flour, salt and baking powder. Add butter and mix it in with the other ingredients until it looks like fine crumbs. Do it with a fork or with your hands. Then pour in the sugar.
- Pour the milk in a pot and heat it on the stove until it gets warm. Add the vanilla and lemon juice to the milk, then set aside to cool.
- Put a baking sheet in the oven. Add coconut flakes to the mixture in the big bowl, then add the liquid and combine it quickly. work the mixture with your hands until it becomes a dough and then pat into a round about 4 cm deep.
- Cut the dough into slices, brush the tops with some milk and place the scones on the hot baking sheet you previously put in the oven.
- Bake for about 10 minutes until risen and golden on the top.