LA BREA BAKERY CHOCOLATE-WALNUT SCONES
PREP: 20 MINUTES
CHILLING TIME: 1 HOUR
BAKING TIME: 30 MINUTES
OVEN TEMP: 350 DEGREES
SERVES – 12
1 ¼ CUP TOASTED WALNUTS, DIVIDED
7 TABLESPOONS GRANULATED SUGAR, DIVIDED
2 ¾ CUP UNBLEACHED PASTRY FLOUR OR UNBLEACHED ALL- PURPOSE FLOUR
1 TABLESPOON PLUS 1 TEASPOON BAKING POWDER
PINCH OF SALT
½ CUP (1 STICK) PLUS 2 TABLESPOONS UNSALTED BUTTER, CUT INTO 1 INCH CUBES AND FROZEN
1 CUP (6 OUNCES) FINELY CHOPPED BITTERSWEET CHOCOLATE
1 CUP PLUS 2 TABLESPOONS WHIPPING CREAM, DIVIDED
¼ CUP CRÈME FRAICHE OR SOUR CREAM
1 TABLESPOON VANILLA EXTRACT
1. In a food processor fitted with the steel blade, combine 1 cup of the nuts with 3 tablespoons sugar and process until the mixture is the consistency of fine meal. Add 3 more tablespoons sugar with the flour, baking powder and salt and pulse to incorporate. Add the butter and pulse on and off until the mixture is the consistency of fine meal.
2. Transfer the mixture to a large bowl and stir in the chocolate pieces. Make a large well in the center and pour in 1 cup whipping cream, the crème fraiche and the vanilla. Whisk the liquids together. Using one hand, draw in the dry ingredients and mix until just combined. The mixture will be crumbly.
3. Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and knead gently a few times, then gather it into a ball. Roll or pat the dough into a circle 1½ inches thick. Spray the inside of a 1½ inch round cutter with nonstick spray and cut out circles, cutting them as close together as possible and keeping the trimmings intact.
4. Gather the scraps, press them back together and cut out additional circles. (If the dough gets too soft to cut refrigerate it for 15 minutes) lace the circles in groups of three on a parchment-lined baking sheet, spacing the groups 1 inch apart and gently pressing the edges together to form clovers. Freeze until firm about 1 hour.
5. Brush the tops with the remaining 2 T. cream and sprinkle with the remaining 1 T. sugar and ¼ cup ground nuts. Bake for 30 -34 minutes until light brown and slightly firm to touch.
These scones are very large and rich. In our second cooking class, because of the amount of food we prepared, we opted to bake these as each individual circle rather than the clover cluster of 3. This might be something for you to consider if you are serving these with other foods. If they will stand alone . . . I vote for the clover clusters.
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