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  1. Preheat oven to 200°C (fan)
  2. Sift baking powder, cocoa and flour into a bowl, then lightly mix together
  3. Add butter and rub in with hands until you have coarse breadcrumbs
  4. Stir in sugar and make a well in the mixture
  5. Add warm milk (make sure it is lukewarm, not hot) and lemon juice
  6. Add Nutella, slightly melted in the microwave
  7. Combine using a butter knife until a sticky dough is formed
  8. Tip out onto a floured surface and lightly bring together with hands
  9. Roll out to about 4cm thick and cut out with a floured cutter (we used a 7cm round)
  10. Place on a lightly floured baking sheet and brush with the egg
  11. Bake for 10-12 minutes in the centre of the preheated oven until well risen
  12. We recommend serving with whipped cream, strawberry jam, fresh strawberries and maybe even more Nutella!

Top Tips:

  • Make sure your butter is really cold, and diced, so it will rub into crumbs – if it’s too soft it will make more of a cake mixture. You can also freeze your butter and grate it instead of dicing
  • Warm your milk in the microwave – only warm in 10 second bursts so you don’t overheat. You just want it to be warm rather than ice cold out of the fridge
  • If you don’t want to use egg or don’t have any, you can brush the scones with milk
  • Make sure you wait until your oven is fully preheated before putting the scones in, and don’t open the oven until at least 10 minutes is up or you will affect the rise
  • Nutritional information given is for the scones only; it does not include optional toppings such as cream and jam