SAVORY DOUBLE-WALNUT SCONES

By LRay

From Better Homes and Gardens August 2011

Carolyn Eichin / Contest Winner (Campbell, California) “Walnuts are often paired with blue cheese, but they’re great with many different cheeses too, like Gruyére. Toasting the nuts imparts a fuller walnut flavor”.

Ingredients

• 1 1/4 Cups CALIFORNIA WALNUTS
• 2 1/4 Cups ALL-PURPOSE FLOUR
• 2 Teaspoons BAKING POWDER
• 1/2 Teaspoon BAKING SODA
• 1/4 Teaspoon SALT
• 1/2 Cup COLD BUTTER
• 4 Ounces Gruyére Cheese, Shredded (1 Cup)
• 1/2 Teaspoon DRIED THYME, Crushed, or 1 1/2 Teaspoons Snipped Fresh Thyme
• 1 EGG Lightly Beated
• 1 Cup BUTTERMILK
• 1 Tablespoon HONEY
• 1 Tablespoon DIJON-STYLE MUSTARD

Details

Servings 16
Adapted from BHG.com

Preparation

Step 1

1. Preheat oven to 350º F. Place 1 1/4 Cups WALNUTS on a baking sheet. BAke for 7 minutes or until toasted. Coarsely chop 1 cup of the WALNUTS. Finely grind reemaining WALNUTS; set aside. Increase oven to 375º F.

2. In large bowl combine flour, finely GROUND WALNUTS, BAKING POWDER, BAKING SODA, AND SALT. Using a pastry blender, cut in butter until mixture resembles coarse meal. Stri in the 4 ounces Gruyere, 1 Cup coarsely chopped walnuts, and thyme. Make a well in center of flour mixture. In a small bowl combine EGG, BUTTERMIK, HONEY, and MUSTARD; add all at once to flour mixture. Using a fork, stir just until moistened.

3. Turn dough out onto a lightly floured surface. Knead dough 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 ¾ inch thick circle, about 6 inches in diameter. Cut each circle in 8 triangles. Place triangles 2 inches apart on greased baking sheet. Bake 18 to 20 minutes or until golden brown.

4. Transfer to cooling rack. If desired, top with additional CHEESE, WALNUTS, and THYME. Serve warm.

Shredded Gruyére Cheese, CHOPPED CALIFORNIA WALLNUTS, and Snipped FRESH THYME (Optional).