I love scones.
I remember when my mom first started making them. She a got a recipe for them from someone at our church, I believe. I was in elementary school, and I’d never heard of nor had scones before. But from that very first scone I was in love. Fresh scones are hard to beat.
Growing up, whenever my mom made fish chowder, she would make plain scones to go with it. This may seem like an odd combination, but trust me, it’s lovely. We would slather them with butter and honey and eat them with our chowder. Ah, memories.
I still make plain scones whenever I make fish chowder. It’s one of those comfort foods that makes me feel warm and fuzzy because it reminds me of my childhood (and because it tastes really good of course too). Sometimes, however, I like to make scones for breakfast too. They’re great, because you can make just about any kind you want, just like muffins.
This time around, I found myself wanting scones for breakfast one Saturday morning. And not just any scones, but chocolate chip scones with walnuts. And not just any chocolate, but dark chocolate. Whenever I eat or make anything with chocolate, I always use dark chocolate. I figure, if I’m going to go all out and eat chocolate, than it better be good chocolate, and my favorite kind of chocolate on earth is dark chocolate (the darker, the better).
These are a wonderful treat for a weekend morning (or a special weekday morning even). Crumbly on the outside, soft and fluffy on the inside with warm gooey chocolate and crispy walnuts. Heaven my friends. In the form of a breakfast quick bread.
Dark Chocolate and Walnut Scones
(makes 8 scones)
- 2 c. all-purpose flour
- 2 Tbsp. sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 c. cold un-salted butter (half a stick), cut into cubes
- 1/2 – 3/4 bag of dark chocolate chips (5 – 8 oz.)
- 1/2 c. chopped walnuts
- 2/3 c. buttermilk
- 1 large egg
- Pre-heat oven to 425° F. Grease a baking sheet.
- Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
- With a pastry blender (or two forks), cut in butter until it resembles coarse crumbs.
- Add chocolate chips and chopped walnuts and mix in.
- Beat buttermilk and egg together in a small bowl. Pour over the flour mixture and stir just until the mixture comes together. Try not to over mix it.
- Pour out dough onto a lightly floured surface. Knead 4 or 5 times. Transfer to the prepared cookie sheet. With floured hands pat dough into an 8-inch circle. Using a floured knife, cut into 8 wedges, but do not separate the pieces.
- Bake 15 – 18 minutes, or until golden brown.