Kosher category: Dairy
Prep time: 20-35 mins
Labour intensity: Low
Preheat oven to 400°F and get yourself out a baking sheet. The scones will not stick to the sheet during baking, so no parchement, foil, or baking spray will be required.
In a large mixing bowl, combine flour, baking powder, baking soda, and salt using a fork.
Add sugar, spices, walnuts, and chocolate chips. If you can't find any specifically fair-trade chocolate chips, use some kind of blunt instrument to pulverise 1/2 of a Tony's Chocolonely 75% Cacao chocolate bar instead. In that case, add another 1/4 cup of sugar to offset the unsweetened chocolate. Combine these with the fork.
Add the oil and use either the fork or a dedicated pastry blender to combine it. Combine until the mixture is comparable in texture to wet sand, breaking up any lumps.
Wash your hands thoroughly, then add the milk and put down your pastry blender because the best tool in the kitchen for this last bit is your hand. Mix the milk into the dough mixture with your hands. It'll be quite sticky, but just carry on working the dough to obtain... well, dough. If the dough is a bit flaky no matter how hard you work it, don't worry, that's normal.
Grab off a hunk of dough from the bowl slightly larger than an egg and roll it into a ball in your hands. Then smash the ball flat and fold it over. Place on the baking sheet. Repeat this procedure until there is no more dough left in the bowl.
When the oven has heated, place baking sheet in the oven and bake for 15-20 minutes. Once baked, let stand for 5 minutes as you brew a pot of coffee. Enjoy.