Cheddar Walnut Scones

By KDHarmon

You can use only all-purpose flour for this scones recipe if you’d like, but going 50/50 with whole wheat produces a nice nuttiness that complements the cheese and walnuts.

Ingredients

• 1/2 cup walnuts
• 1 1/2 cups whole wheat flour
• 2 tablespoons sugar
• 4 1/2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1 1/2 cups all-purpose flour, plus more for surface
• 1/2 cup (1 stick) unsalted butter, chilled, cut into pieces
• 6 ounces aged sharp cheddar, coarsely grated
• 1 3/4 cups chilled heavy cream, plus more for brushing
• Flaky sea salt
• Apple Butter (for serving)

Preparation

Step 1

Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown and fragrant, 7–10 minutes. Let cool, then chop.


Whisk whole wheat flour, sugar, baking powder, kosher salt, and 1½ cups all-purpose flour in a large bowl. Add butter and toss to coat. Using your fingers, work butter into dry ingredients until pieces are pea-size. Add cheese and walnuts and toss to coat. Drizzle 1¾ cups cream over and mix with a wooden spoon until dough just begins to come together.


Turn out dough and any loose flour onto a lightly floured work surface. Briefly knead to bring dough together. Roll dough to ¾" thick (the shape doesn’t matter). Using a bench scraper to help lift dough, fold in half and rotate 90°. Roll to ¾" thick, fold in half, and rotate again. Repeat process 2 more times for a total of 4 folds, lightly dusting with more flour as needed; this will create lots of flaky layers. Flatten dough to a ¾"-thick rectangle, about 10x7". Chill, uncovered, at least 1 hour.


Preheat oven to 425°. Trim dough to 9x6", then halve lengthwise. Cut each half into thirds crosswise to form six 3" squares. Halve each on a diagonal (you should have 12 triangles).


Transfer dough to a parchment-lined rimmed baking sheet. Brush with cream and sprinkle with sea salt. Bake scones, rotating sheet halfway through, until tops are golden brown, 16–18 minutes. Transfer scones to a wire rack and let cool. Serve with Apple Butter.


Do Ahead: Dough can be made 1 day ahead; wrap tightly and chill. Scones, without brushing, can be made 1 day ahead; store in an airtight container or tightly wrapped at room temperature.

Makes 12 scones.