Best Double Walnut Scones Recipes

CINNAMON WALNUT SCONES

Steps:

• In a bowl, combine the first six ingredients, cut in butter until the mixture resembles coarse crumbs.
• Combine eggs and cream, stir into dry ingredients just until moistened.
• Turn onto a floured surface, gently pat into a 7-inch circle, 3/4 inch thick.
• Cut tino 8 wedges.
• Separate wedges, place on a greased baking sheet.
• Brush top with buttermilk and let rest 15 minutes.
• Bake at 400 degrees for 14-16 minutes, or until golden brown.

MAPLE WALNUT SCONES

Steps:

• Set oven rack to lower center of oven. Preheat oven to 375 degrees F (190 degrees C). Toast walnuts on a baking sheet in the preheated oven for 3 to 5 minutes. Cool.
• Whisk together the flour, sugar, baking powder, and salt in a large bowl. Toss butter pieces in the flour mixture to coat. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs. Stir in toasted walnuts. Beat egg in a large bowl. Mix in the half-and-half, 1 teaspoon maple extract, and vanilla extract. Stir the dry ingredients into the wet ingredients, mixing just until blended, switching from a spoon to your hands as the mixture comes together. Place dough in refrigerator for 10 minutes.
• Roll chilled dough into a ball on a lightly floured surface. Flatten dough into a 3/4 inch circle. Cut into 8 wedges.
• Bake scones on a parchment lined baking sheet just until firm and the bottoms are lightly browned, 15 to 20 minutes. Cool for 3 minutes before transferring to cooling racks.
• Stir together the confectioners' sugar, hot water, and 1/8 teaspoon maple extract. Drizzle on scones to glaze.

DOUBLE WALNUT SCONES

Steps:

• 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.