Tuesday, May 29, 2012

Intense Baking

Bake ... Bake ... Bake ... Sunday Bake

Promised colleague to bake her nutella scones and she is due anytime soon ... so I've decided to bake over the weekend and not forgetting house-warming invite to HS new home. So I've baked muffins too.

Yati share this site with me which I find it very useful cos it comes with tips and case scenario which I can relate at times.  
Source: Oven Haven

Nutella Scones

(adapted from Baked Explorations; Matt Lewis, Renato Poliafito)

2 cups plain flour

1/4 cup sugar

1/4 cup unsweetened cocoa powder
1 tablespoon baking powder
1/2 tsp salt
6 tablespoon cold unsalted butter, cut into chunks
1 large egg
1/2 cup heavy cream
3/4 cup toasted hazelnuts, coarsely chopped (I omitted this)
1/2 cup Nutella, divided

Preheat oven to 375°F / 19°0C. Line a baking sheet with parchment or a silicon mat.

In a large bowl, whisk together the flour, cocoa, sugar, baking powder, and salt.

Add the butter to the flour. Using your fingertips, rub the butter into the flour until the chunks of butter become pea sized and the flour holds together when squeezed.
Whisk the cream and egg together. While mixing, slowly pour the cream mixture into the flour mixture until the dough just comes together.
Stir in the hazelnuts, then pour the dough onto a floured surface. Knead the dough into a rectangle.
Spread 1/4 cup of the Nutella over the dough, then roll it into a cylinder. Flatten the cylinder into a disk, then slice it into wedges (6 or 8).
Bake for 18 to 20 minutes. Once baked, place on a cooling rack.
Warm the remaining 1/4 cup Nutella, then drizzle it over the cooling scones.

Simple and easy recipe. My 1st batch turns out great! so I decided to bake the 2nd batch ... and I forgotten to put the brown sugar and it looked and tasted horrible.  tsk.
Source: taste.com
Mini Toblerone Muffins

  • 1 cup plain flour
  • 1/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 1/3 cup brown sugar
  • 60g butter, melted, cooled
  • 1/3 cup milk
  • 1 egg, lightly whisked
  • 100g Toblerone milk chocolate, chopped


  1. Preheat oven to 180°C. Grease two 12-hole 2-tablespoon capacity mini muffin pans or line with paper cases.
  2. Sift flour, cocoa and baking powder into a bowl. Stir in sugar. Make a well in the centre.
  3. Whisk butter, milk and egg in a jug. Pour into well. Add chocolate and gently fold until just combined. Three-quarter fill muffin cases with mixture. Bake for 10 to 12 minutes or until a skewer inserted into the centre comes out clean. Stand muffins in pan for 5 minutes. Serve warm.


  • Hint: To make 12 regular-sized muffins from this mix, bake in a 1/3-cup capacity muffin pan for 15 to 18 minutes.

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