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Chocolate Scones
2 cups all-purpose flour
1/2 cup granulated sugar
1/3 cup unsweetened Dutch process cocoa powder
2 1/2 tsp. baking powder
1/2 tsp. salt
6 Tbsp. cold butter
2/3 cup chopped walnuts
2/3 cup heavy cream
1 egg, beaten
Preheat oven to 375 degrees F.
In bowl combine flour, sugar, cocoa powder, baking powder, and salt. Cut in butter with a pastry blender or two knives, forming coarse crumbs. Stir in walnuts.
Combine beaten beaten egg with cream and add to dry ingredients. Mix to combine and form a soft dough. Turn dough out onto a floured surface and knead softly, just until all flour is incorporated. .
Divide dough into two equal portions; flatten each portion into a circle about 3/4 inch thick. Slice each circle into 8 wedges. Place wedges onto a lightly greased cookie sheet.
Bake the scones 15 to 20 minutes. A toothpick inserted in the center will emerge with a few moist crumbs still clinging to it. Do not overbake. Remove to a rack to cool slightly. Serve warm or cold.
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