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
- Makes 12 small scones
Wholemeal bread flour
White bread flour
Sugar (I used half sugar and half maple syrup for a more subtle sweetness and to use less refined sugars)
Walnuts, chopped rougly
Dark chocolate, chopped into small pieces
Sea salt flakes
- Preheat the oven to 180 degrees celsius.
- Mix the two types of flour in a bowl together with the baking powder, the salt, the chopped walnuts and the chopped chocolate.
- 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.
- 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.
- 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.