Phenomenal Phoods

Pumpkin Nutella Scones

Ingredients:

• 2 1/2 cups flour
• 1/4 cup brown sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup cold butter, grated using the large side of a cheese grater
• 1/2 cup pumpkin
• 1 egg
• 1/4 cup heavy cream, plus more for brushing
• 1 teaspoon vanilla bean paste
• 1 1/2 cups chopped chocolate hazelnut bars (I used Ritter Sport)
• 1/2 cup Nutella
• 1 tablespoon heavy cream or milk

Instructions:

1. Preheat oven to 400 degrees F and line a baking sheet with parchment.
2. Whisk together the flour, brown sugar, baking powder, salt, cinnamon and nutmeg.
3. Stir the cold, grated butter into the dry ingredients to form a crumbled mixture.
4. Add the egg, cream, vanilla and pumpkin and mix to form a dough. I use use my hands to mix, but a wooden spoon works well too.
5. Add the chocolate hazelnut chunks, saving a few to sprinkle on top of the scones, and mix just until incorporated throughout the dough.
6. Turn the dough out onto a lightly floured cutting board and use your hands to pat into a large circle, about 1 inch high. Cut into 8 equal slices and transfer to your parchment-lined baking sheet, spacing them about an inch apart. Brush the tops of the scones with heavy cream and sprinkle with the extra chocolate hazelnut chunks.
7. Pop the tray in the freezer for about 10-15 minutes at this point to chill the scones before baking. This prevents the butter from melting all over the place and keeps the layers in your scones.
8. Bake at 400 degrees F. for 25 to 30 minutes or until golden brown on top, and a toothpick comes out clean.
9. Mix Nutella with 1 tablespoon of heavy cream or milk until smooth enough to drizzle overtop of the cooled scones.