These savory morsels, with nutty and cheesy notes, provide a delightful divergence from typical sweet scones.
Walnut–Blue Cheese Scones
Serves: 12
Ingredients
- 2½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ½ cup cold unsalted butter, cubed
- ½ cup chopped walnuts
- ½ cup crumbled blue cheese
- ⅔ cup plus 2 tablespoons cold whole milk, divided
- 2 large egg yolks
- Garnish: flaky sea salt
Instructions
- Preheat oven to 375°F. Line a large, rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, fine sea salt, and pepper. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in walnuts and cheese.
- In a small bowl, whisk together ⅔ cup milk and egg yolks. Add to flour mixture, stirring with a fork until a shaggy dough begins to form. (If mixture seems dry and dough won’t come together, add more milk, 1 tablespoon at a time, until it does.)
- Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2¼-inch round cutter dipped in flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet.
- Brush tops of scones with remaining 2 tablespoons milk. Garnish tops of scones with a sprinkle of flaky sea salt, if desired.
- Bake scones for 10 minutes. Reduce heat to 350°F, and bake until scones are golden brown, approximately 10 minutes more, covering with foil during the last 5 minutes of baking to prevent excess browning, if necessary. Serve warm.
Notes
EDITOR’S NOTE: For uniform and upright scones, freeze scones on baking sheet until firm, approximately 15 minutes, before baking. For longer storage, freeze scones completely before transferring scones to a resealable plastic bag. Keep frozen and use within 3 months. Bake scones according to recipe instructions without thawing, allowing 5 to 10 minutes more for proper browning and doneness.
