In an episode of Mo Rocca’s My Grandmother’s Ravioli (Cooking Channel, Wednesdays), Peggy Guiliano of Caldwell, N.J., shows Mo how to make these delicious scones, which they then distribute at St. John’s soup kitchen in Newark.
Chocolate Chip Walnut Scones
- 2½ cups all-purpose flour, such as Gold Medal
- ¼ cup sugar
- 3 tsp double-acting baking powder
- ½ cup chocolate chips
- ¼ cup walnuts
- 1 container sour cream, 8 oz
- ⅓ stick margarine
Preheat the oven to 450°F.
In a large mixing bowl, add the flour, sugar, and baking powder. Mix in the chocolate chips and walnuts.
Create a hole in the middle of the bowl, pushing the dry ingredients to the sides. Pour the sour cream into the hole and crumble the margarine in with your fingers as well. Mix everything together with a big spoon until the dry ingredients absorb all of the sour cream and margarine. Continue to knead the dough with your fingers until the consistency is uniform.
Sprinkle a small amount of flour on top of a cast-iron baking sheet. Take half of the dough mixture out of the bowl and place it in a circular mound on top of the baking sheet.
Cut the dough with a knife into 8 pieces by making a plus sign, and then a multiply sign. Make sure to separate all 8 wedges of dough to allow room for each piece to expand in the oven without touching.
Bake until very lightly browned, 10 to 15 minutes.
Repeat this process with the second half of the dough.
Makes 16 scones.
About the Author
© Recipe courtesy Peggy Guiliano, from Season One of My Grandmother’s Ravioli on the Cooking Channel. For more recipes from and information on My Grandmother’s Ravioli, visit cookingchanneltv.com/ravioli.