Savoury Walnut Scones
The addition of walnuts and thyme adds a distinctive holiday twist to these fluffy, buttery scones. The dough can be prepared a day ahead and kept in the refrigerator’all you have to do is pop them in the oven when your guests arrive and serve with your favourite fillings or toppings.
Recipe courtesy California Walnuts
| Servings |
| 32servings |
| Servings |
| 32servings |
- 2 cups all-purpose flour
- 3/4 cup walnuts finely chopped
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 tsp dried thyme
- 1/2 tsp ground black pepper
- 1/4 lb butter frozen (1 stick)
- 1 cup whole milk
- walnuts finely chopped, for garnish
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Ingredients
Servings: servings
Units:
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- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together flour, walnuts, sugar, baking powder, salt, thyme and pepper.
- Using a coarse cheese grater, grate frozen butter directly into dry ingredients, stirring occasionally to prevent butter from sticking together.
- Pour milk into the mixture and stir gently with a wooden spoon until mixture just comes together to form dough. Turn the dough over a few times to gather up any remaining bits of flour. Dough should not be sticky. If it is, add a bit more flour.
- Transfer the dough to a floured cutting board and divide into 4 equal pieces. Working quickly, using your hands, shape each piece into a round, flat disk, about 3/4-inch (1.9 cm) thick. Cut each disk into 8 even-sized wedges. Arrange on a parchment-lined baking sheet. Brush tops with milk. Sprinkle with finely chopped walnuts.
- Bake for 12 minutes, or until golden brown. Transfer to a wire rack and cool slightly. Gently pull tops off the scones or cut horizontally. Fill with desired fillings or top half with desired toppings.
Filling/Topping Suggestions:
Cranberry and brie
- Dollop cranberry sauce
- Thinly sliced brie cheese
- Fresh watercress or baby arugula
Smoked salmon and cream cheese
- Room temperature cream cheese
- Finely chopped red onion or finely chopped cherry tomato
- Thinly sliced smoked salmon
- Sprig of fresh dill
Apple, sage and goat cheese filling
- Thinly sliced green apple, skin on, dipped in lemon juice
- Softened goat cheese
- Fresh sage leaf
Per serving* (1 wedge): about 88 calories, 2 g protein, 6 g fat (2 g saturated fat), 8 g carbohydrate, 0.5 g fibre, 9 mg cholesterol, 127 mg sodium. %RDI: 1% calcium, 4% iron, 3% vitamin A.
* Includes extra 1/4 cup walnuts used to sprinkle over dough (1 tbsp per round).
