Walnut Scones

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These little morsels are a great way to class up any cheese platter.


Enjoy them with an oozy triple cream or with a sharp cheddar and a drizzle of honey.


Walnut Scones

  • 110 g walnuts
  • 2 1/4 cup all purpose flour
  • 3/4 tsp salt
  • 3/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 2 1/4 Tbsp brown sugar
  • 1/2 cup cold butter, cubed
  • 3/4 cup whipping cream
  • Cold water if needed, added one tablespoon at a time

Preheat the oven to 400°F.

Toast the walnuts for 5-7 minutes or until fragrant. Cool completely and blitz in a food processor until the consistency of wet sand.

Dump the walnuts into the bowl of a mixer and add the flour, salt, baking soda, baking powder and sugar. Mix to combine.

Add the butter and mix with your fingers until only pea-sized lumps remain. Add the cream and stir in with a wooden spoon. If the dough doesn’t come together, add some cold water, one tablespoon at a time until a workable dough is formed.

Roll the dough to a square with a 3/4 inch thickness. Cut into 4 and stack the dough forming layers. Re-roll and repeat. Push the dough into a plastic wrap lined 9-inch square pan and freeze for 30 minutes.

Cut the dough into 64 squares.

Bake the scones for 9-10 minutes or until golden brown. Try not to over bake as it will dull the walnut flavor.

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