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Chocolate-Walnut Scones




Source of Recipe


RC


List of Ingredients




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

Recipe



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.


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.


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.


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.


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