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Chocolate-Walnut Scones

Source of Recipe


From "Nancy Silverton's Pastries From the La Brea Bakery"



List of Ingredients



• -- Scones --
  
• 1 cup (4 ounces) walnuts
  
• 6 Tbsp sugar
  
• 2¾ cups pastry or all-purpose flour
  
• 4 tsp baking powder
  
• Pinch of salt
  
• 10 Tbsp unsalted butter, cut into 1-inch cubes and frozen
  
• 1 cup (6 ounces) finely chopped bittersweet chocolate
  
• 1 cup whipping cream, plus extra for brushing tops of scones
  
• ¼ cup sour cream
  
• 1 Tbsp vanilla extract
  
• .
  
• -- Topping --
  
• 1 Tbsp sugar
  
• ¼ cup walnuts
  






Instructions



1. With rack in middle position, preheat oven to 325° F.
   Spread walnuts on a baking sheet and toast in oven until lightly browned, 4 to 6 minutes. Shake pan halfway through to ensure nuts toast evenly.
   
   
2. Remove nuts and turn oven up to 400° F.
   In a food processor, combine nuts and 3 tablespoons sugar and process until the consistency of fine meal. Add remaining 3 tablespoons sugar, flour, baking powder and salt. Pulse to incorporate. Add butter and pulse on and off until the consistency of fine meal.
   
   
3. Transfer mixture to a large bowl. Stir in chocolate.
   Make a well in the center and pour in cream, sour cream and vanilla. Using one hand, draw dry ingredients in, mixing until just combined.
   
   
4. Wash and dry hands; dust them with flour.
   Turn dough out on a lightly floured surface and gently knead a few times to gather it into a ball. Roll or pat dough into a circle ¾-inch thick. Cut out 1½-inch circles or similar shapes.
   
   
5. Gather scraps, pat and press pieces together, then cut more scones. Space scones 1 inch apart on a parchment-lined baking sheet. Brush tops with cream; sprinkle lightly with sugar and grated nuts. Bake 20 to 30 minutes until slightly firm to the touch and lightly browned.
   
   Makes 12 or more scones.