Chocolate Walnut Scones

Directions

1. If Mom is passionate over chocolate (she probably is, but she may not tell you), bake these scones from Nancy Silverton's Pastries From the La Brea Bakery. They are not at all sweet but rich and flaky. Serve with unsalted butter, coffee and fresh fruit. We cut ours with a heart-shaped cutter just for Mom.
2. With rack in middle position, preheat oven to 325 degrees. Spread walnuts on a baking sheet and toast in oven till lightly browned, 4 to 6 min.
3. Shake pan halfway through to ensure nuts toast proportionately. Remove nuts and turn oven up to 400 degrees. In a food processor, combine nuts and 3 Tbsp. sugar and process till the consistency of fine meal. Add in remaining 3 Tbsp. sugar, flour, baking pwdr and salt. Pulse to incorporate. Add in butter and pulse on and off till the consistency of fine meal.
4. Transfer mix to a large bowl. Stir in chocolate. Make a well in center and pour in cream, lowfat sour cream and vanilla. Using 1 hand, draw dry ingredients in, mixing till just combined. Wash and dry hands; dust them with flour. Turn dough out on a lightly floured surface and gently knead a few times to gather it into a ball. Roll or possibly pat dough into a circle 3/4 inch thick. Cut out 1 1/2-inch circles or possibly similar shapes. Gather scraps, pat and press pcs together, then cut more scones. Space scones 1 inch apart on a parchment-lined baking sheet. Brush tops with cream; sprinkle lightly with sugar and grated nuts. Bake 20 to 30 min till slightly hard to the touch and lightly browned.
5. Makes 12 or possibly more scones.