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Prep
Difficulty
Easy
Time
Estimate
30 mins
1. Make the nutella first and up to a few days prior. It will last a couple of weeks in the fridge.
2. If in the fridge, remove prior to making the scones to allow it to come up to room temperature.
3. Prepare the scones and whip up the cream cheese while they bake.
4. Serve the hot scones with a dollop of each spread.
Cherries get boozed up in amaretto before being baked in folds of fluffy almond rich scones. Ready for the secret to perfect scones? Once you add the liquid, fold the ingredients together lightly and do not over do it. They are also best fresh out of the oven. But, lightly toasting them the next day will refresh them nicely enough to enjoy, too.
My original intention for making my own homemade nutella was to simply make nuts & dark chocolate the main attraction rather than the typical first ingredients of the brand version: sugar & palm oil. But, upon further thought I realized a simple kiss of dates & honey with dark cocoa powder and a ton of roasted hazelnuts were all I needed to make this insanely addictive. This spread is pretty much… dare I say it… healthy. It does require a food processor or I imagine a powerful vitamix style blender. It can be also made quickly if you buy your hazelnuts roasted and peeled. For those wishing it was vegan, up the number of dates or use your favorite sweetener instead such as agave or even stevia. Just do it to taste as I have yet to try anything other than raw, local honey.
