Scones, I find, are a taste of happiness any time of day. Eat them warm in the morning with some tea for breakfast, or make them a dessert with a dollop of Nutella. Either way, this recipe for Cherry Nutella Scones is guaranteed to make your heart smile.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry cutter, cut the butter into the flour mixture, until you have coarse crumbs. This can also be done with two knives or a food processor.
Whisk the eggs lightly and combine with the buttermilk. Add to the flour mixture and stir until just moist.
Add the cherries to the dough, then mix lightly. The dough will be sticky.
On a lightly floured surface, turn the sticky dough out and knead lightly until the cherries are incorporated into the dough and the dough is shaped into a disk. Roll the dough 3/4 inch thick. Using a biscuit cutter or cookie cutter, cut out 3 inch rounds. You should have about 8 scones. Place the scones on a baking sheet lined with parchment or a silicone mat, and lightly brush with cream. Stir together the sugar and cinnamon and sprinkle over the scones.
Place the scones in the freezer for 30 minutes. Meanwhile, preheat the oven to 400° F.
Once the scones are chilled, bake for 20 minutes, or until golden. Let cool slightly, then cut the scones in half. Spread with Nutella and enjoy.
Adapted from Cheddar-Dill Scones, The Barefoot Contessa Cookbook by Ina Garten.Freezing dough for ultimate rise acquired from King Arthur Flour.Nutrition information for cherry scones only and does include Nutella added.