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Makes
12 tiny scones
Creator Notes
Impressed by a recipe for chocolate walnut biscotti however desirous to affect a wholesome breakfast treat I came up with a recipe for maple walnut darkish chocolate chip and walnut scones. After which I added some sea salt on memoir of what doesn’t taste higher thanks to the addition of sea salt! —Sophia R
Ingredients
1 cup
Wholemeal bread flour
3/4 cup
White bread flour
1/3 cup
Sugar (I aged half of sugar and half of maple syrup for a more subtle sweetness and to make expend of much less subtle sugars)
1 teaspoon
Baking powder
1/2 teaspoon
Sea salt
1/2 cup
Milk
1/2 cup
Walnuts, chopped rougly
1/2 cup
Shadowy chocolate, chopped into tiny pieces
1 teaspoon
Sea salt flakes
Directions
- Preheat the oven to 180 degrees celsius.
- Mix the two sorts of flour in a bowl along with the baking powder, the salt, the chopped walnuts and the chopped chocolate.
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Slash the frigid butter into tiny chunks and add to the flower. The utilization of a pastrycutter or a knife, reduce the butter into the flour combine. The trick is to work like a flash and no longer overwork the dough has this will seemingly be certain the scones comprise that buttery flakiness every person loves. In the end I on the whole close up getting my palms soiled to rub the butter into the flour by hand in notify that the whole combine begins resembling sand.
- Mix the milk with the sugar and the maple syrup (if utilizing). Pour over your flour and butter combine and like a flash combine with your palms to a ball. Don’t disaster if the dough is a runt sticky or floury in places, this all evens out in the oven.
- Attach the ball of dough onto waxed paper. Roll out to a circle, ca. 3/4 hasten thick. Slash into 12 rectangles (or 8 in case you feel hungry). Carefully separate the triangles so that they do no longer stick collectively in the oven. Sprinkle with fleur de sel and bake for ca. quarter-hour.
Hi, my name is Sophia and I in truth comprise a keenness (ok, perchance it is a ways veering in direction of an obsession) for food and all things food-connected: I read cookbooks for leisure and sightseeing for me invariably involves strolling up and down foreign grocery store aisles. I esteem to cook and bake however positively mess around more with sweet factors.
Most up-to-date obsessions consist of all things fennel (I hope there isn’t any such thing as a cure), substituting butter in recipes with browned butter, baking with olive oil, toasted rice ice cream, seeing whether or no longer there might be one thing else that shall be ruined by adding a few flakes of sea salt and, most no longer too lengthy ago, looking out to bridge the outlet between German, English and Italian Christmas baking – would or no longer it be irascible to carry out a minced meat stuffed Crostata?
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