Easy and delicious, these Walnut and Chocolate Chunk Scones are an absolute must for the recipe collection. With chunks of toasted walnuts and dark chocolate throughout, these scones are packed with flavor and texture. They’re the perfect accompaniment for any cup of coffee, tea, or cocoa. Not into a hot drink? They’re also great on their own!
As someone who is beginning to miss the coffee shop (and bookstore) vibe (first world problems, hello), these Walnut and Chocolate Chunk Scones bring me back into that world just a little bit.
Trying to work on a novel from home without a specific workspace and without being able to get a much needed change of environment has been a challenge. If that sometimes means pretending I’m in a very empty coffee shop with a warm cup and a giant delicious scone to pick at, so be it.
That mostly all just goes to say that these Walnut and Chocolate Chunk scones are absolutely delicious and comforting. There is a decent amount of walnut and chocolate packed into these, making sure that every bite has a nutty crunch.
Simple and delicious, these scones require just a little bit of hands on work, no electric mixers, and just about a half hour of your time before you can finally pull one off the cooling rack, still warm, and enjoy a bite of slightly melty chocolate and toasted walnut.
| Prep Time | 10 minutes |
| Cook Time | 20-22 minutes |
| Passive Time | 10-15 minutes |
| Servings |
scones
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- 350 grams all purpose flour
- 70 grams granulated sugar
- 1/2 tsp ground cinnamon
- 1 Tbsp baking powder
- 1/2 tsp salt
- 113 grams salted butter cold and cubed
- 150 grams walnuts toasted and coarsely chopped
- 100 grams dark chocolate coarsely chopped
- 200 mL nonfat Greek yogurt
- 1 egg yolk from large egg
- 2 tsp vanilla extract
- 100 grams dark chocolate melted, for drizzling (optional)
Ingredients
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- Line a large baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, and salt. Add in the cold butter cubes. Using clean fingers or two knives, cut/rub the butter into the dry ingredients. The mixture may be unevenly crumbly, but most of the butter pieces should be pea-sized. Stir in the toasted walnut pieces and the dark chocolate chunks.
- In a small bowl or a large measuring cup, whisk together the yogurt, egg yolk, and vanilla extract. Add to the flour mixture. Using a rubber spatula, fold the wet and the dry ingredients together until a shaggy dough forms.
- Dump the dough out onto a lightly floured surface. Using your hands, gently bring the dough together into a large ball. Flatten into a circle about 9 inches across and 1 inch high. Using a knife or a bench scraper, slice into 8 even wedges.
- Place the scones on the prepared baking sheet, making sure to leave space between them. Freeze the scones for 10-15 minutes until the butter is cold and the scones are solid.
- Position a rack in the center of the oven and preheat to 400°F. Bake the scones on the middle rack for 5 minutes. Lower the oven temperature to 350°F and continue to bake for an additional 15-17 minutes until the the edges of the scones begin to turn a light golden brown and the tops feel firm to the touch. Transfer to a wire rack and allow to cool.
- If desired, melt some dark chocolate. Transfer to a piping bag, or using a spoon, drizzle the melted chocolate over the top of the scones. Let set and enjoy.