Description
These High Altitude Chocolate Walnut Scones are perfectly tender and rich with unsweetened cocoa and semi-sweet chocolate chips, complemented by crunchy walnuts. Designed specifically for high-altitude baking, they feature a chocolatey dough crowned with a sweet vanilla glaze, making them an irresistible treat for breakfast or afternoon tea.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour (fluffed, spooned and leveled)
- 1/4 cup unsweetened Dutch processed cocoa powder
- 4 tsp baking powder
- 1/4 tsp coarse Kosher salt (if using table salt, use half the amount)
- 2/3 cup light brown sugar (lightly packed)
Butter
- 10 tbsp cold unsalted butter (cut into chunks or thin slices)
Wet Ingredients
- 3/4 cup cold whole milk
- 2 tsp vanilla extract
Mix-ins
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts (optional)
Icing
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 – 2 tbsp milk or cream
Instructions
- Combine Dry Ingredients: In a bowl, mix together the flour, cocoa powder, baking powder, salt, and brown sugar until fully combined.
- Cut in Butter: Add the cold, cut butter pieces to the dry mixture and use a pastry cutter to cut the butter in until the mixture is crumbly, with butter pieces no larger than peas.
- Add Mix-ins: Stir in the semi-sweet chocolate chips and optional chopped walnuts evenly throughout the mixture.
- Form Dough: Pour in the vanilla extract and cold whole milk, then stir until a shaggy dough forms.
- Shape Dough: Line a baking sheet with parchment paper and scrape the dough onto it. If sticky, lightly dust with flour and use your hands to form a thick disk approximately 7-8 inches in diameter. Chill in the freezer for 10 minutes while preheating the oven.
- Preheat Oven: Position a rack in the center of the oven and preheat to 375°F (190°C).
- Cut Scones: Use a floured bench scraper or sharp knife to cut the dough disk into 8 wedges, keeping them together on the sheet.
- Bake: Bake the scones for 30 minutes. About 20 minutes in, check if scones are spreading; gently push them back together if needed to maintain shape, then return to the oven.
- Check for Doneness: After 30 minutes, cut the scones again and separate the wedges. If the center seems doughy, bake 2-5 minutes longer, careful not to overbake.
- Prepare Icing: Whisk together powdered sugar, vanilla extract, and milk or cream until smooth.
- Glaze and Garnish: Drizzle the warm scones with icing, then decorate with additional chocolate chips and walnuts before the icing sets.
- Serve: Enjoy your scones warm or at room temperature for the best flavor and texture.
Notes
- Using Dutch processed cocoa powder provides a richer, deeper chocolate flavor.
- Cold butter is essential for creating flaky, tender scones by producing pockets of steam during baking.
- Chilling the dough before baking helps prevent spreading and maintains structure at high altitude.
- The optional walnuts add a pleasant crunch, but can be omitted for nut-free versions.
- Adjust baking time slightly based on your oven and altitude for perfect doneness.
- Serve scones fresh for best texture; leftovers can be reheated briefly in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
