Chocolate Chunk Scones

Christmas with Southern Living 2009; serve for breakfast or brunch with coffee; for dessert with a dollop of whipped cream.

• Ready In: 1 hr 21 mins
• Yields: 12 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 1/2ounce) 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.