There’s this space between winter and summer, called spring, where seasonal, scone-worthy fruit is sparse. There’s also this space between tummy time and tummy time, called naptime, where free-time turns to precious gold. It’s in that space these scones were born—Walnut Cacao Scones. They come together in less than 30 minutes.
And when I’m feeling guilty, I call these Protein Antioxidant Scones.
My favorite coffee shop, one I will miss dearly in less than two short months, sells killer pastries. Included in the line-up are petit chocolate chip scones. Somehow I always walk out with one in my hand. A latte in the other.
But these days we’re digging under the couch cushions and collecting all our pennies in hopes of buying a roof in Minneapolis to call our own. I’ve had to put my coffee break outings on hold.
Now we have coffee break innings, not the same as baseball. It’s far more thrilling. I promise. I make my own version of the petit chocolate chip scones, minus the petit part. They’re a tiny bit larger for, you know, the extra protein and antioxidants. (Baby hand composition inspired by the ever-inspiring Sarah Kieffer.)
That space between tummy time and tummy time, called naptime, where free-time turns to precious gold, where I can gather my thoughts for a short second, where I can whip up a batch of Walnut Cacao Scones and drink a latte… It must be 3 o’clock somewhere, right?
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)
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.