Chocolate-Walnut Scones

With rack in middle position, preheat oven to 325 degrees F.

Spread walnuts on a baking sheet and toast in oven until lightly browned, 4 to 6 minutes. Shake pan halfway through to ensure nuts toast evenly. Remove nuts and turn oven up to 400 degrees.

In a food processor, combine nuts and 3 tablespoons sugar and process until the consistency of fine meal. Add remaining 3 tablespoons sugar, flour, baking powder and salt. Pulse to incorporate. Add butter and pulse on and off until the consistency of fine meal.

Transfer mixture to a large bowl. Stir in chocolate. Make a well in center and pour in cream, sour cream and vanilla.

Using 1 hand, draw dry ingredients in, mixing until just combined. Wash and dry hands; dust them with flour. Turn dough out on a lightly floured surface and gently knead a few times to gather it into a ball.

Roll or pat dough into a circle 3/4 inch thick. Cut out 1 1/2-inch circles or similar shapes. Gather scraps, pat and press pieces together, then cut more scones.

Space scones 1 inch apart on a parchment-lined baking sheet. Brush tops with cream; sprinkle lightly with sugar and grated nuts. Bake 20 to 30 minutes until slightly firm to the touch and lightly browned.