Chocolate-Walnut Scones
 
  scones
1 cup  (4 ounces) walnuts
6 Tbsp  sugar
2-3/4 cup  pastry or all-purpose flour
4 tsp  baking powder
pinch  of salt
10 Tbsp  (5 ounces) unsalted butter, cut into
1   inch cubes and frozen
1 cup  (6 ounces) finely chopped bittersweet chocolate
1 cup  whipping cream, plus extra for brushing tops of scones
1/4 cup  sour cream
1 Tbsp  vanilla extract
  topping
1 Tbsp  sugar
1/4 cup  walnuts
 
if mom is passionate over chocolate (she probably is, but she may not tell 
you), bake these scones from nancy silverton's pastries from the la brea 
bakery. they are not at all sweet but rich and flaky. serve with unsalted 
butter, coffee and fresh fruit. we cut ours with a heart-shaped cutter 
just for mom. 
 
with rack in middle position, preheat oven to 325 degrees. spread walnuts 
on a baking sheet and toast in oven until lightly browned, 4 to 6 minutes. 
shake pan halfway through to ensure nuts toast evenly. remove nuts and 
turn oven up to 400 degrees. in a food processor, combine nuts and 3 
tablespoons sugar and process until the consistency of fine meal. add 
remaining 3 tablespoons sugar, flour, baking powder and salt. pulse to 
incorporate. add butter and pulse on and off until the consistency of fine 
meal. 
 
transfer mixture to a large bowl. stir in chocolate. make a well in center 
and pour in cream, sour cream and vanilla. using 1 hand, draw dry 
ingredients in, mixing until just combined. wash and dry hands; dust them 
with flour. turn dough out on a lightly floured surface and gently knead a 
few times to gather it into a ball. roll or pat dough into a circle 3/4 
inch thick. cut out 1 1/2-inch circles or similar shapes. gather scraps, 
pat and press pieces together, then cut more scones. space scones 1 inch 
apart on a parchment-lined baking sheet. brush tops with cream; sprinkle 
lightly with sugar and grated nuts. bake 20 to 30 minutes until slightly 
firm to the touch and lightly browned. 
 
makes 12 or more scones. 
 
source: houston chronicle 
 
-- 
(ID: 12699) Mirror: rec.food.recipes: Tue, May 13, 2003


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