Today marks another installment of Club Baked. I love belonging to this group! We are baking our way through the book, Baked Explorations, written by Matt Lewis and Renato Poliafito. Club Baked is a great, no pressure group that I am sure you would love. We post twice a month, with recipes from the book. The recipes are classics, with an updated twist, so you pretty much already love them!! Join us~You’ll be glad you did!
I wasn’t so sure about today’s recipe, Nutella Scones. I have never made scones before, but I have eaten them, and I have found them rather dry. The first couple bites of the Nutella Scones struck me as dry also, but as I ate a little more, the Nutella inside the scone, kicked in and made them a little better. I did make a few minor changes. I put in only a pinch of salt, and I didn’t include the hazelnuts. To read the entire recipe, stop by and see Lorraine at PhDcupcaker. She is our hostess this round, and she has the recipe all ready for you.
All the ingredients came together quickly and easily.
This was a great way to make sure the Nutella was
distributed evenly.
Making the ball of dough helped cut the scones into
six pieces.
Hot from the oven!
Ready to serve!
They do look pretty!
Next time around we are making Mississippi Mud Pie!!
YUM!!
