Chocolate-Walnut Scones

Photo: flickr user Apuch

Ingredients

1 cup (4 ounces) walnuts

6 tablespoons sugar

cup pastry or all-purpose flour

4 teaspoons baking powder

1 pch salt

10 tablespoons (5 ounces) 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

cup sour cream

1 tablespoon vanilla extract

1 tablespoon sugar

cup walnuts

Preparation

If Mom is passionate over chocolate (she probably is, but she may not tell you), bake these scones from Nancy Silverton's Pastries From the La Brea Bakery. They are not at all sweet but rich and flaky. Serve with unsalted butter, coffee and fresh fruit. We cut ours with a heart-shaped cutter just for Mom.

With rack in middle position, preheat oven to 325 degrees. 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 degrees. 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 center and pour in cream, sour cream and vanilla. Using 1 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 3/4 inch thick. Cut out 1 1/2-inch circles or similar shapes. Gather scraps, pat and press pieces together, then

Makes 12 or more scones.