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double walnut scones

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

I love scones! Love having these with a cup of hot tea in the afternoon, especially on a cold day. Comfort food at its best! Recipe & photo: bhg.com

(1 rating)
yield 16 serving(s)
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For double walnut scones

  • 1 1/4 c
    walnuts
  • 2 1/4 c
    all purpose flour
  • 2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/4 tsp
    salt
  • 1/2 c
    cold butter (1 stick)
  • 1 c
    gruyere cheese, shredded (4 oz.)
  • 1/2 tsp
    dried thyme, crushed -- or -- 1-1/2 tsp. snipped fresh thyme
  • 1
    egg, lightly beaten
  • 1 c
    buttermilk
  • 1 Tbsp
    honey
  • 1 Tbsp
    dijon mustard
  • shedded gruyere cheese, chopped walnuts, and snipped fresh thyme (optional)

How To Make double walnut scones

  • 1
    Place 1-1/4 cups walnuts on a baking sheet. Bake in a preheated 350-degree oven for 7 to 9 minutes or until toasted. Coarsely chop 1 cup of the walnuts. Finely grind remaining walnuts; set aside. Increase oven temp to 375.
  • 2
    In a large bowl combine flour, finely ground walnuts, baking powder, baking soda, and salt. With a pastry blender, cut in the butter until the mixture resembles coarse meal. Stir in the Gruyere, 1 cup coarsely chopped walnuts, and thyme.
  • 3
    Make a well in the center of this mixture. In a bowl combine egg, buttermilk, honey, and mustard; add all at once to the flour mixture. Stir with a fork just until moistened.
  • 4
    Turn the dough out onto a lightly floured surface. Knead 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 into 8 triangles.
  • 5
    Place triangles 2 inches apart on a greased baking sheet. Bake for 18 to 20 minutes or until golden brown.
  • 6
    Transfer scones to a cooling rack. If desired, top with more cheese, walnuts, and thyme. Serve warm.
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