Chocolate and Walnut Scones

By
Emma Kobolakis
Emma Kobolakis is a contributing writer for Serious Eats.
Emma Kobolakis
Emma Kobolakis is a freelance writer whose foundation lies in food, with a love for baking and desserts.
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Updated May. 07, 2020
Steve Legato

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.

Recipe Facts

Active: 15 mins
Total: 30 mins
Serves: 10 scones

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Ingredients

  •  3/4 cups (200g) all-purpose flour, plus more for dusting

  • 1/4 cup (45g) granulated sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 8 tablespoons (1 stick; 113g) cold unsalted butter, cut into 1/2-inch (1.3cm) cubes

  • 6 ounces (1 cup; 175g) dark, bittersweet chocolate chips or chunks

  • 3/4 cup (100g) toasted coarsely broken walnuts

  • 1/2 cup (120ml) buttermilk

  • 1 large egg

  • 1 1/2 teaspoons vanilla extract

Directions

  1. 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.

  2. 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.

  3. With lightly floured hands, tip out the dough onto on a floured work surface and press it into a sheet about 1 inch (2.5cm) thick.

  4. 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.

  5. 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.

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Nutrition Facts (per serving)
363 Calories
26g Fat
27g Carbs
7g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 363
% Daily Value*
Total Fat 26g 33%
Saturated Fat 12g 61%
Cholesterol 44mg 15%
Sodium 240mg 10%
Total Carbohydrate 27g 10%
Dietary Fiber 4g 15%
Total Sugars 6g
Protein 7g
Vitamin C 0mg 1%
Calcium 105mg 8%
Iron 4mg 25%
Potassium 240mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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