Savory Double-Walnut Scones

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2 users rated this recipe an average rating of 5.0
Yields:
16 scones
Prep:
20 mins
Bake:
25 mins 350°F /375 degrees
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Savory Double-Walnut Scones

Ingredients
1 1/4
cups California walnuts
2 1/4
2
teaspoons baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
1/2
cup cold butter
4
ounces Gruyere cheese, shredded (1 cup)
1/2
teaspoon dried thyme, crushed, or 1 1/2 teaspoons snipped fresh thyme
1
egg, lightly beaten
1
cup buttermilk
1
tablespoon honey
1
tablespoon Dijon-style mustard
 
Shredded Gruyere cheese, chopped California walnuts, and snipped fresh thyme (optional)

Directions

  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.

Nutrition Facts

(Savory Double-Walnut Scones)
    Per serving:
  • 220 kcal cal.,
  • 15 g fat
  • (6 g sat. fat,
  • 5 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 37 mg chol.,
  • 229 mg sodium,
  • 17 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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