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Walnut Cacao Scones

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  • Yield: 12 scones 1x


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)
  • Wash
  • heavy cream
  • turbinado (or sanding sugar)


  1. In a measuring cup, whisk together cream and eggs. Set aside.
  2. In a large bowl, whisk together flours, sugar, baking powder, and salt.
  3. Cut butter into the flour mixture until it resembles coarse meal. Stir in walnuts and cacao nibs.
  4. 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.
  5. 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.
  6. Using a pastry bench, loosen from the bottom and evenly place on the baking sheet.
  7. Lightly brush with cream and sprinkle with turbinado (or sanding sugar).
  8. Place in freezer. Meanwhile preheat oven to 425 degrees.
  9. Once preheated, remove scones from freezer and bake for 15 minutes.
  10. Serve warm or cooled. Store lightly covered, not airtight.
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