6tablespoons3/4 stick cold unsalted butter, cut into chunks
1large egg
1/2cupheavy cream
3/4cuptoasted hazelnuts, coarsely chopped
1/2cupNutella
Instructions
Preheat the oven to 375 degrees F. Line baking sheet with parchment paper.
Place flour, sugar, cocoa powder, baking powder, and salt in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses.
Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Cover and process with 12 1-second pulses. Transfer contents to a large bowl.
In a medium bowl, whisk together the egg and cream. Stir into the flour mixture just until moistened. Add the toasted hazelnuts and knead gently to incorporate. Knead the dough by hand 6 to 8 times (do not overprocess or scones will be tough).
Flatten the dough into a rectangle approximately 6 by 12 inches and spread 1/4 cup of the Nutella on top in a criss-cross pattern.
Roll the dough up to make a cylinder about 6 inches long, turn it on its end, and gently flatten it into a disk about 1 3/4 inches high. Do not overwork the dough.
Cut the dough into 6 or 8 wedges and place them on the prepared baking sheet.
Bake the scones for 18-20 minutes, rotating the baking sheet halfway through, or until a toothpick inserted into the center of a scone comes out clean. Transfer the scones to a wire rack to cool completely. Place the baking sheet with the parchment still on it underneath the rack.
Heat the remaining 1/4 cup Nutella in a microwave until pourable, about 10 seconds on high. Pierce the tops of the scones a few times with a fork. Use a spoon ( or two spoons-one to scoop, one to scrape) to drip the warm Nutella in a zigzag pattern over the tops of the hot scones. Transfer them to a refrigerator to set for 5 minutes, then serve immediately.