I’m highly partial to cream scones these days. And when we’re in between fruit seasons or I’m short on time or just because, I make these scones. They’re lightly sweetened with a hint of bitter from the chocolate and nutty from the walnuts. These guys are perfect for your coffee break at home.
- 1/2 c. + 1 tbsp. heavy cream
- 1 large egg + 1 yolk
- 1 c. all purpose unbleached flour
- 1 c. white whole wheat flour
- 1/3 c. pure cane sugar
- 1 tbsp. aluminum-free baking powder
- 1/2 tsp. sea salt
- 6 tbsp. unsalted butter
- 1/3 c. walnuts, chopped
- 1/3 c. cacao nibs (or mini chocolate chips)
- heavy cream
- turbinado (or sanding sugar)
- In a measuring cup, whisk together cream and eggs. Set aside.
- In a large bowl, whisk together flours, sugar, baking powder, and salt.
- Cut butter into the flour mixture until it resembles coarse meal. Stir in walnuts and cacao nibs.
- Make a well in the center and pour in cream mixture. Using a pastry fork and/or your hands, combine until dough just comes together.
- Line baking sheet with parchment paper or Silpat. Place dough on the baking sheet and form into a 6″ square (or so). Cut in half, then into thirds leaving you with 6 rectangles. Cut each rectangle on the diagon resulting in 12 triangular scones.
- Using a pastry bench, loosen from the bottom and evenly place on the baking sheet.
- Lightly brush with cream and sprinkle with turbinado (or sanding sugar).
- Place in freezer. Meanwhile preheat oven to 425 degrees.
- Once preheated, remove scones from freezer and bake for 15 minutes.
- Serve warm or cooled. Store lightly covered, not airtight.