Today began the COVID work-from-home cooking classes. Since all regular events and social engagements are on hold, the corporate events team turned their attention to organizing events virtually and keeping some semblance of interaction. Stepping to stage front was the “Master of Fun” to facilitate the team events over Zoom.
The cooking track kicked off with a baking class today! We baked Nutella Hazlenut Scones according to the recipe provided. For the first cooking class, the recipe was certainly advanced. The master chef made everything sound simple of course. Fortunately, after 2.5 hours slaving away in the kitchen, we rescued a victory from the jaws of disaster. The scones were delicious even if they looked more like fig bars. The recipe is worthy of a second try to make sure the chef has the technique down. If there’s one thing to remember, freeze your butter.

Ingredients List (Beware that there are probably easier recipes for traditional scones. )
All purpose flour 2 1/4 C/ 240g)
salt 1tsp
granulated sugar 1/4 C/ 50g
baking powder 1T
cold butter* 6T/85g
eggs 2 each
milk 1/3 C/ 74g
vanilla extract 1t
hazelnut pieces 1/2C

filling:
cream cheese 1/2C
nutella hazlenut spread 1/2C
powdered sugar 2T (optional)

topping:
heavy cream 1/8 C
(or egg wash)
coarse sugar 1/8 C
(optional)
**hazelnuts/nutella can be substituted with almonds/ almond butter or peanuts/peanut butter