Charlotte on her work with the National Down Syndrome Society

Charlotte is a Community Outreach Associate with the National Down Syndrome Society. Because of a heart transplant in 2012, she is severely immunocompromised, but has kept busy while sheltering in place, ballroom dancing, reading the classics, and baking treats like her special chocolate walnut scones, which she thinks all of you should try making this weekend: 2 cups whole wheat pastry flour 1/2 cup + 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2/3 cup reduced-fat sour cream 3 tablespoons light olive oil 1 teaspoon pure vanilla extract 2 egg whites, divided 2 ounces bittersweet chocolate (60% cocoa or more), finely chopped 1/2 cup chopped walnuts 1 teaspoon water Preheat the oven to 325 degrees Fahrenheit. Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, 1/2 cup of the sugar, the baking powder, baking soda, and salt. In a small bowl, whisk together the sour cream, oil, vanilla extract, and 1 of the egg whites. Add to the dry ingredients, stirring just until blended. Stir in the chocolate and walnuts. Turn the dough onto a lightly floured surface. With floured hands, knead lightly 8 times. The dough will be crumbly. Divide the dough in half and place each half on the prepared baking sheet. Pat each half into a 6” circle. Score each circle into 4 equal wedges. Beat the remaining egg white with the water. Brush over the scones and sprinkle with the remaining 1 tablespoon sugar. Bake for 25 minutes, or until lightly browned and a wooden pick inserted in the centers comes out clean. Enjoy! Music as always by @matthias.dewilde