Double Walnut Scones Recipes

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.

WALNUT SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7 and lightly dust a baking sheet with flour. Mix the flour, baking powder and a good pinch of salt in a large bowl. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs. Add the chopped walnuts and the milk, mix together using a cutlery knife until clumping together, then tip onto your work surface and squash together to form a ball - try not to work the dough too much or your scones will be heavy. Flatten the dough a little with your hand to make a disc roughly 3cm thick, then use a sharp knife to cut into 6 triangles.
• Transfer to a baking sheet, brush with a little beaten egg, then place a walnut half on each scone. Bake for 15 mins until golden and puffed, then transfer to a wire rack to cool. Serve with soft goat's cheese and fig jam, if you like.

DRIED CRANBERRY, WALNUT, AND LEMON SCONES

Steps:

• Position rack in top third of oven; preheat to 375°F. Line baking sheet with parchment paper. Whisk 2 tablespoons sugar and 1 tablespoon lemon juice in bowl for glaze.
• Whisk flour, baking powder, lemon peel, salt, and 1 cup sugar in large bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in cranberries and walnuts. Add 1/2 cup half and half and1 tablespoon lemon juice. Toss with fork until dough comes together in moist clumps, adding more half and half if dough is dry. Gather dough into ball; divide in half. Press out each half on floured surface to 6-inch-diameter (1-inch-high) round. Cut each round into 6 wedges. Transfer to baking sheet; brush with glaze.
• Bake scones until golden and tester comes out clean, about 18 minutes. Serve warm or at room temperature.

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.

ORANGE WALNUT SCONES

Steps:

• Preheat oven to 400.
• Combine dry ingredients.
• Add the butter, orange zest, milk, egg, and yogurt and mix until just combined.
• Fold in nuts. The batter should be a bit dry, but if it is too dry add a splash of milk.
• Turn out onto a lightly greased board and knead for 1 minute.
• Roll dout to 3/4 inch thick and cut in wedges.
• Sprinkle with raw sugar and place on a baking sheet.
• Bake 20 minutes or until golden brown.