Chocolate Chip Walnut Scones

Chocolate Chip Walnut Scones. A buttery, chocolaty, nutty Sunday morning scone, made with pantry ingredients you likely have on hand. Perfect for teatime!!

Chocolate Chip Walnut Scones

Hi there! Although it may come as a surprise, this recipe isn’t coming to you from Barry today. Let me introduce myself.

I’m Olivia, Barry’s daughter. Although we haven’t been formally acquainted, over the years you may have seen some cookies I’ve baked (like my favourite Peanut Butter Cookies), or even photos of me and my brother growing up (like this pyjama-clad Christmas photo.)

A little bit about me.

These days, I’m living in West End Toronto after just finishing my degree at Ryerson University in April. Graduating during these trying times has thrown me quite a curveball, as you can imagine.

A photo of me this month in Toronto with the cherry blossoms.

Like many folks trying to keep busy, I’ve really found a lot of joy in baking and cooking.

I grew up cooking and baking with my parents and since moving away from home, I’ve continued to teach myself new tricks throughout my time as a student.

My Sunday morning mug-up in my Toronto apartment.

I love to spread on a little butter. Delicious!

I’ve actually been working on Rock Recipes for two years now behind the scenes, but this is not quite my debut in recipe writing. Back when I was 14, I shared a recipe for Black and White Cookies after a family vacation in NYC.

Scones are one of my favourite things to bake on the weekend. When I first made these in particular, I realized I had ran out of frozen berries I was planning to use.

Cutting scones in triangles is quicker & easier than using a biscuit cutter

So, I looked to the pantry and found some chocolate chips and walnuts and thought I’d give it a try. The result turned out to be one of my new favourite scone flavours. 

I adapted these from dad’s Sugar Free Scones, adding 1/4 cup of sugar for a little extra sweetness, without affecting the light texture or rise. 

Chocolate Chip Walnut Scones ready for the oven.

This is a versatile recipe, so if you don’t have walnuts, try substituting pecans or almonds. Just make sure to toast whichever nuts you choose, it really makes a difference in the flavour and crunchy texture. I’m all about substituting for what you have on hand!

Toasting the walnuts brings out more flavour in them.

Chocolate Chip Walnut Scones.

With photo submissions from Olivia Parsons and Barry C. Parsons.

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Chocolate Chip Walnut Scones.

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Chocolate Chip Walnut Scones

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Yield: 12 large scones

Chocolate Chip Walnut Scones

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Chocolate Chip Walnut Scones. A buttery and nutty Sunday morning scone, made with pantry ingredients you likely have on hand.

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Ingredients

• 3 cups flour
• 4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 cup sugar
• ½ tsp salt
• ¾ cup very cold butter, cubed
• 3/4 cup walnuts, toasted and chopped
• 3/4 cup chocolate chips
• 2 tbsp lemon juice
• 2 tsp vanilla extract
• 1 cup milk

Instructions

1. Preheat the oven to 375 F. Toast your walnuts on a cookie sheet or shallow dish for about 7-8 minutes until they are fragrant. Let them cool before roughly chopping.
2. Combine the flour, baking powder, baking soda and salt in a food processor. (or a large bowl)
3. Pulse in the butter (or chop it in with a pastry blender, or simply with two knives held between your fingers.)
4. Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.
5. Toss in the chocolate chips and toasted chopped walnuts.
6. Mix together the milk, lemon juice and vanilla.
7. Pour this over the surface of the dry mixture.
8. Toss all together gently with a fork only enough to form a dough ball. It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.
9. Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.

Tip

One trick I like to do before cutting the scones is first to roll out the dough into a rectangle, cut it in half and place one half on top of the other. I then roll it out again and repeat once more. This helps add a flaky texture to your scones.

Baking the scones

1. If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water.
2. You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional.
3. Bake at 375 degrees F for about 18-20 minutes until light golden brown. Baking time will vary depending on the size of your scones, but this should be accurate for 12 small scones.

Notes

Please note that no sugar in the ingredients list is correct. This recipe is based upon our No Sugar Added Raisin Scones, where the raisins provide the only sweetness. The chocolate chips in this version serve the same purpose.
Many people prefer them this way but if you prefer, you can easily add up to about a half cup of sugar to the dry ingredients in this recipe.

Nutrition Information

Yield

12

Serving Size

1 scone
Amount Per Serving Calories 340Total Fat 20gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 9gCholesterol 32mgSodium 416mgCarbohydrates 38gFiber 2gSugar 10gProtein 6g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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