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To toast nuts:
Preheat oven to 350 degrees F (180 degrees C) with rack in the middle of the oven.
Place walnuts or pecans on a baking sheet and toast for 8 - 10 minutes or until lightly
browned and fragrant. Cool and then chop into pieces. Set aside.
Increase
oven temperature to 400 degrees F (200 degrees C). Stack two baking
sheets together and line the top baking sheet with parchment paper. (This
prevents the bottoms of the scones from over browning during baking.)
In a large
bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and
espresso powder. Cut
the butter into small pieces and blend into the flour mixture with a pastry
blender or two knives. The mixture should look like coarse crumbs. Stir in
the chopped nuts and chocolate chips. In a small measuring cup combine the buttermilk
with the
maple syrup and then add to the
flour mixture, stirring just until the dough comes together. Do not over mix the
dough.
Transfer to a lightly floured surface and
knead the
dough gently four or five times and then pat the dough into a circle
that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this
circle in half, then cut each half into 4 pie-shaped wedges (triangles).
You will have 8 scones altogether.
Place the scones on the baking sheet. Make an egg wash of one well-beaten egg
mixed with 1
tablespoon milk and brush the tops of the scones with this mixture.
Bake
for about 18 - 20 minutes or until golden brown and a toothpick inserted in the
middle comes out clean. Remove from oven and then turn your
broiler on high. Sift confectioners (powdered or icing) sugar heavily over
the tops of the scones and place them under the broiler. Broil for just a
few seconds, turning the pan as necessary, until the sugar has melted and turns
golden brown. Make sure to watch the scones carefully as the sugar will
burn very quickly. Transfer to a wire rack to cool.
Best
eaten the day they are made but can be stored for a few days. Can also be
frozen.
Makes 8
scones.
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