Square-shaped focaccine (scones) with nutella

300 gr. white flour + more for dusting

100 gr. white sugar

1/2 packet baking powder

100 ml. milk

2 medium eggs

sunflower oil

nutella (1 small jar would suffice)

Mix the flour, sugar and baking powder and stir. Mix the milk and eggs and stir until homogenous. Pour the wet ingredients in the center of the dry ingredients. Stir with a wooden spoon for 2-3 minutes. Then knead the dough in the bow until smooth. Dust some flour on the counter and start rolling the dough until it is 5 mm thick. Cut into square shapes (or whatever shape you wish – could be circular or triangular) with a regular or pizza knife or cookie cutter. Take one square and pour half a teaspoon of nutella in the center. Place another square on top and press the sides, so that the dough forms a pocket and the nutella doesn’t leak from the sides. ┬áPlace a pan over low to medium heat (4 out of 9). Pour 1-2 tablespoons of sunflower oil. Place the pockets inside and fry them for 5 minutes on each side. Serve with extra nutella.