Chocolate and Walnut Scones

I don't typically keep buttermilk in my fridge; I buy it when a new recipe I'd like to try calls for it, but then I've got this leftover buttermilk that I'm never really sure what to do with. When I found myself with an almost full bottle of buttermilk recently, I decided to forgo the pancakes I was going to make in favor of these scones. They were so good with coffee (like, really good!), and as much as I love chocolate, I think it was the toasted walnuts that made these so special. They were the perfect way to use up leftover buttermilk...but also a really good reason to go out and buy a bottle.

Chocolate and Walnut Scones
1¾ cups all-purpose flour 
¼ cup sugar
2 teaspoons baking powder
½ teaspoon salt
8 tablespoons (1 stick) cold, unsalted butter, cut into ½ inch cubes
1 cup dark chocolate chips or chunks
¾ cup coarsely broken walnuts, toasted
½ cup buttermilk
1 large egg
1½ teaspoons vanilla extract

To toast walnuts: Spread walnuts in a single layer on a baking sheet and bake at 350° for 5 to 8 minutes. 
Preheat oven to 375°. In a large bowl, stir together flour, sugar, baking powder, and salt, then, using your fingers, crumble the cold butter into the dry mixture until it becomes a rough crumb. Add chocolate and walnuts and stir until mixed. 

In a medium bowl, whisk buttermilk, egg, and vanilla, then slowly add to the flour mixture. Stir lightly just until dough comes together (you can use your hands). Use a large mixing spoon or your hands to drop dough (about 2 to 3 tablespoons worth) onto ungreased baking sheet. Alternatively, you can press dough on a lightly floured surface and use a biscuit cutter or drinking glass to cut out rounds of dough. Bake for 15 to 20 minutes, or until lightly browned on top.

photos by Angelica Golden