‘There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea.’ – The Portrait of a Lady, Henry James.There are no hard and fast rules for what goes best with the tea (or indeed with coffee), sometimes I like spiced cinnamon rolls, a rich chocolate cake or a simple muffin. But definitely not something overloaded with fondant and icing. Scone is one of my favorite afternoon delights. This eggless chocolate and walnut scone recipe always produce delicious, perfectly crumbly scones.
These Scottish beauties are so easy to bake at home and it’s just a matter of few minutes when scones are in your table straight from the oven. In my definition, scones are something between a cookie and a muffin. The crumbly outer texture reminds of the cookie and the softer interior is more like a muffin. I love scones to the core. Especially when they are loaded with all my favorite flavors – chocolate, walnut and the cranberries.
During the vacation, I missed homemade goodies a lot, especially during the traveling part. I had a strong craving and urge to bake something for myself once I reach home. And these eggless chocolate and walnut scones was the first thing to come out of my oven post vacation. Later, I relished them in the afternoon enjoying the silence after a long time. Isn’t that a blissful feeling?
This eggless chocolate and walnut scone recipe always produce delicious, perfectly crumbly scones.
2 cups all purpose flour
1/3 cup granulated white sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla essence
100g cold butter, cut into small cubes
1/2 cup buttermilk, you may require even lesser
1/2 cup dried cranberries
1/2 cup chopped walnuts
1 cup dark chocolate chips or dark chocolate roughly chopped
2 tbsp light brown sugar for sprinkling on top
Preheat the oven to 180C degrees. Line a 9 inch pie dish with parchment paper.
Combine the flour, white sugar, baking powder, and baking soda in the bowl with a wire whisk.
Add the butter and rub it flour and butter gently with your fingers until it has bread crumb like texture. This can be done in a food processor as well pulse butter and dry ingredients for 15 minutes.
Transfer the dough to a bowl and stir in the cranberries, walnuts, chocolate chips and vanilla.
Stir in the buttermilk until just moistened. Bring the dough together with your hands. If the dough is still too crumbly, stir in more buttermilk a tiny splash at a time, but try to avoid over mixing.
Transfer the dough into pie dish and pat into an 8-inch (20 cm) round with thickness of 1/2 inch. Use a pastry scraper to divide the dough into 8 big size wedges or 12 sleek wedges. Brush the tops of each wedge with the beaten egg white (optional) & generously sprinkle with light brown sugar.
Bake the scones for 25 minutes, or until the tops are golden brown. Re cut the slices immediately with a pastry cutter if need be.
Cool the scones completely on a rack before storing.
Do not add all the buttermilk at a time. Use as much required to bring the dough together.
Scone dough is bit sticky. If it is difficult to handle sprinkle a teaspoon of flour.