DOUBLE WALNUT SCONES

DOUBLE WALNUT SCONES image

Provided by Ellen Bales

Time 45m

Number Of Ingredients 13

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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)

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.