Ingredients
3 cups (450g) self-raising flour
80g chopped unsalted butter, cut into small cubes
1 cup (250ml) milk, cold
Extra flour, for dusting
Extra milk, for brushing
Nutella, to serve (15g or 1 tbsp per scone)
Whipped cream, to serve
Nutella Scones
| Serves: 10 |
You can have a batch of these classic and comforting scones on the table in around 20 minutes. Serve them warm with Nutella and cream for a morning or afternoon tea treat!
Method
1. Preheat oven to 180°C, fan-forced. Lightly grease or line an oven tray with baking paper
2. Sift flour into a large bowl. Add butter. Rub in lightly using your fingertips.
3. Pour in milk all over the flour and butter mixture. Using a palette knife or spatula, mix quickly to form a soft, sticky dough
4. Turn onto a lightly floured surface. Knead until ingredients are combined, being careful not to overwork the mixture. Press or roll out to form a 2cm thick round. Cut into rounds using a floured 5cm cutter
5. Place close together on a tray. Brush the tops with some extra milk. Bake 10-12 minutes, until scones sound hollow when tapped. Cool on a wire rack. Serve with Nutella and cream