Categories: Breakfast, Scones

Ingredients

• 4 cups all-purpose flour
• 2/3 cup sugar
• 1/2 cup unsweetened cocoa
• 4 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon freshly grated nutmeg
• 3/4 cup cold butter, cut up
• 1 (11 1/2 ounce) package semisweet chocolate chunks
• 1 cup coarsely chopped walnuts or 1 cup pecans
• 1 3/4 cups buttermilk
• 1 large egg, lightly beaten
• 2 teaspoons vanilla extract
• parchment paper
• 2 tablespoons sugar

Directions

1. Preheat oven to 350°.

2. Whisk together the flour and next 6 ingredients.

3. Cut butter into flour mixture with a pastry blender or fork until mixture resembles small peas and is crumbly.

4. Stir in the chocolate chunks and nuts.

5. Combine the buttermilk, egg, and vanilla; pour over crumb mixture; stir just until dry ingredients are moistened.

6. Turn out dough onto a lightly floured surface, and gently knead 3-4 times.

7. Divide dough in half; shape each half into a ball.

8. Pat each into a 6 inch circle on parchment-lined baking sheets.

9. Cut each circle into 6 wedges using a sharp knife (do not separate wedges).

10. Sprinkle 2 tablespoons sugar over dough.

11. Bake for 36 minutes or until a pick comes out clean; separate wedges.

12. Serve warm, or remove to a wire rack to cool.

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