adapted from Belinda Jeffery's Mix & Bake
300g self-raising flour
pinch fine sea salt
1 tablespoon caster sugar
75g unsalted butter, cut into small chunks
Egg wash: 1 egg yolk, whisked with 2 teaspoons of milk
1/2 cup Nutella
icing sugar for sprinkling
Preheat the oven to 200 degrees C. Line a large baking tray with baking paper.
Put the flour, salt and sugar into the bowl of a food processor and process to combine and get rid of any lumps. Add the butter and blitz until the mixture resembles fine breadcrumbs. Tip this mixture into a large mixing bowl. Pour in the milk and lightly mix with a butter knife. Add enough milk to give you a soft dough. You may need more or less milk, depending on the flour, humidity... the way you hold your mouth when mixing (kidding).
Turn the dough out onto a floured work surface and knead briefly until the dough is smooth. The less you handle this dough the better, so a few gentle kneads should do it.
Roll the dough out into a rectangle about 30cm x 20cm. Spead the Nutella evenly over the surface of the dough and with the long side nearest you, roll the dough up. Using a lightly floured knife, cut the roll into 10 even portions.
Place the snails, cut side-down on the prepared baking tray, leaving a gap between them to allow them to puff up and spread.
Brush the snails with egg-wash and bake for 15-20 minutes or until light golden (mine are a deep golden colour because I use home grown eggs from my free-range hens that have very yellow/orange yolks).
When the scones are ready, take them out of the oven and dust them with icing sugar. Serve warm.