Author Notes
Inspired by a recipe for chocolate walnut biscotti but wanting to create a wholesome breakfast treat I came up with a recipe for maple walnut dark chocolate chip and walnut scones. And then I added some sea salt because what does not taste better thanks to the addition of sea salt! —Sophia R
Ingredients
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1 cup
Wholemeal bread flour
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3/4 cup
White bread flour
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1/3 cup
Sugar (I used half sugar and half maple syrup for a more subtle sweetness and to use less refined sugars)
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1 teaspoon
Baking powder
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1/2 teaspoon
Sea salt
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1/2 cup
Milk
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1/2 cup
Walnuts, chopped rougly
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1/2 cup
Dark chocolate, chopped into small pieces
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1 teaspoon
Sea salt flakes
Directions
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Preheat the oven to 180 degrees celsius.
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Mix the two types of flour in a bowl together with the baking powder, the salt, the chopped walnuts and the chopped chocolate.
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Chop the cold butter into small chunks and add to the flower. Using a pastrycutter or a knife, cut the butter into the flour mix. The trick is to work quickly and not overwork the dough has this will ensure that the scones have that buttery flakiness everyone loves. At some point I usually end up getting my hands dirty to rub the butter into the flour by hand so that the whole mix starts resembling sand.
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Mix the milk with the sugar and the maple syrup (if using). Pour over your flour and butter mix and quickly combine with your hands to a ball. Don’t worry if the dough is a bit sticky or floury in places, this all evens out in the oven.
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Place the ball of dough onto waxed paper. Roll out to a circle, ca. 3/4 inch thick. Cut into 12 rectangles (or 8 if you are feeling hungry). Carefully separate the triangles so they do not stick together in the oven. Sprinkle with fleur de sel and bake for ca. 15 minutes.
Hi, my name is Sophia and I have a passion (ok, maybe it is veering towards an obsession) for food and all things food-related: I read cookbooks for entertainment and sightseeing for me invariably includes walking up and down foreign supermarket aisles. I love to cook and bake but definitely play around more with sweet ingredients.
Current obsessions include all things fennel (I hope there is no cure), substituting butter in recipes with browned butter, baking with olive oil, toasted rice ice cream, seeing whether there is anything that could be ruined by adding a few flakes of sea salt and, most recently, trying to bridge the gap between German, English and Italian Christmas baking – would it be wrong to make a minced meat filled Crostata?
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