Walnut and Chocolate Chunk Scones
Full of toasted walnut and dark chocolate pieces, these Walnut and Chocolate Chunk scones are nutty and absolutely delicious. Perfect on their own or with a hot cup of coffee, tea, or cocoa. Yields 8 scones
Servings Prep Time
8scones 10minutes
Cook Time Passive Time
20-22minutes 10-15minutes
Servings Prep Time
8scones 10minutes
Cook Time Passive Time
20-22minutes 10-15minutes
Ingredients
Instructions
  1. Line a large baking sheet with parchment paper and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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