nutella swirl scone loaf
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 163.8
- Total Fat: 6.5 g
- Cholesterol: 7.5 mg
- Sodium: 11.0 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 0.8 g
- Protein: 3.0 g
View full nutritional breakdown of nutella swirl scone loaf calories by ingredient
Introduction
Donna Hay Issue 41 Donna Hay Issue 41Number of Servings: 12
Ingredients
-
1 1/2 cup (225g) self raising flour
1/4 cup sugar
40g cold butter, chopped
1/2 cup milk, plus extra for brushing
about 1/2 cup Nutella (or 100g finely chopped chocolate)
Directions
1.Preheat the oven to 180C.
2.Place the flour and sugar in a bowl and mix to combine.
3.Add the butter and rub it into the flour until it resembles breadcrumbs.
4.Make a well in the center and pour in the milk little by little, using a butter knife to gradually mix the milk to the flour mixture until just combined.
5.Turn out onto a floured surface, and gently bring the dough together.
6.Roll out to an 18cm x 24cm rectangle, and spread the Nutella on the dough. (If using finely chopped chocolate, just sprinkle the chocolate on the dough.) Roll up to enclose.
7.Place in a greased and floured loaf tin, and brush the top with the extra milk.
8.Bake at 180C for 25-30mins, or until cooked when tested with a skewer. Cool in the tin for 5mins before turning it out onto a cooling rack.
Number of Servings: 12
Recipe submitted by SparkPeople user AANJARAA.
2.Place the flour and sugar in a bowl and mix to combine.
3.Add the butter and rub it into the flour until it resembles breadcrumbs.
4.Make a well in the center and pour in the milk little by little, using a butter knife to gradually mix the milk to the flour mixture until just combined.
5.Turn out onto a floured surface, and gently bring the dough together.
6.Roll out to an 18cm x 24cm rectangle, and spread the Nutella on the dough. (If using finely chopped chocolate, just sprinkle the chocolate on the dough.) Roll up to enclose.
7.Place in a greased and floured loaf tin, and brush the top with the extra milk.
8.Bake at 180C for 25-30mins, or until cooked when tested with a skewer. Cool in the tin for 5mins before turning it out onto a cooling rack.
Number of Servings: 12
Recipe submitted by SparkPeople user AANJARAA.