Savory Double-Walnut Scones

1. Preheat oven to 350 degrees F. Place 1 1/4 cups walnuts on a baking sheet. Bake for 7 to 9 minutes or until toasted. Coarsely chop 1 cup of the walnuts. Finely grind remaining walnuts; set aside. Increase oven temperature to 375 degrees F.

2. In a large bowl combine flour, finely ground walnuts, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until the mixture resembles coarse meal. Stir in the 4 ounces Gruyere, 1 cup coarsely chopped walnuts, and thyme. Make a well in center of mixture. In a small bowl combine egg, buttermilk, honey, and mustard; add ll at once to flour mixture. Using a fork, stir just until moistened.

3. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until nearly smooth. Divide in half. Pat or lightly roll each half to a 3/4-inch thick circle, about 6 inches in diameter. Cut each circle in 8 triangles. Place triangles 2 inches apart on greased baking sheet. Bake for 18 to 20 minutes or until golden brown.

4. Transfer to cooling rack. If desired, top with additional cheese, walnuts, and thyme. Serve warm.