Instructions: If Mom is passionate over chocolate (she probably is, but she may not tell you), bake these scones from Nancy Silvertons Pastries From the La Brea Bakery. They are not at all sweet but rich and flaky. Serve with unsalted butter, coffee and fresh fruit. We cut ours with a heart-shaped cutter just for Mom.

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

Makes 12 or more scones.

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