This recipe appears in:Bake the Book: Chocolate and Walnut Scones
Fruit scones are all very well and good, but now and then, something richer is required. A generous scoop of dark chocolate chunks sweeten a buttermilk-based batter to make these Irish Pantry teatime treats.
Recipe reprinted with permission from IRISH PANTRY: Traditional Breads, Preserves, and Goodies to Feed the Ones You Love © 2013 by Noel McMeel with Lynn Marie Hulsman, Running Press, a member of the Perseus Books Group.
- 1 3/4 cups / 200 grams all-purpose flour, plus more for dusting
- 1/4 cup / 45 grams granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) / 113 grams cold unsalted butter, cut into 1/2-inch / 1.3-centimeter cubes
- 6 ounces / 175 grams dark, bittersweet chocolate chips or chunks (1 cup)
- 3/4 cup / 100 grams toasted coarsely broken walnuts
- 1/2 cup / 120 milliliters buttermilk
- 1 large egg
- 1 1/2 teaspoons vanilla extract
Preheat the oven to 375°F / 190°C.
In a large mixing bowl, stir together the flour, sugar, baking powder, and salt. Using your fingers, crumble the butter into the dry mixture until you have a rough crumb, like tiny marbles coated in sand, then add the chocolate and walnuts and stir until mixed.
In a medium bowl, stir together the buttermilk, egg, and vanilla. Slowly add the buttermilk mixture to the flour mixture and mix it with your hands, just until the dough comes together, taking care not to overwork it.
With lightly floured hands, tip out the dough onto on a floured work surface and press it into a sheet about 1 inch / 2.5 centimeters thick.
Using a sharp-edged pastry cutter, or a drinking glass if you don’t have one, cut circles in the dough. After you’ve cut as many as you can, pull the remaining dough together and repeat until all the dough is used.
Bake the scones on an ungreased baking sheet for 15 to 20 minutes, or until lightly browned on top. Place the baking sheet on a cooling rack for 5 minutes, then transfer the scones to the rack to cool slightly. Serve while still warm, or store in a breadbox or an airtight tin for up to 5 days.