16 June 2014

Walnut Scone Recipe

While in Austin, last week, I had a walnut scone that was nearly perfect! Unfortunately Austin is almost 4 hours away, so I needed a better walnut scone option. Every recipe I found online was walnut maple, not plain walnut. So I started experimenting and came up with this walnut scone recipe.

Walnut Scones (makes about 8)
  • 1 cup walnuts (toasted or not)
  • 2 cups flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • generous 1/4 teaspoon salt
  • 1 stick of butter, cold!
  • 1 egg
  • 1.5-2 teaspoons vanilla
  • 2 tablespoons milk
First off you have to preheat your oven to 400F degrees and gather your ingredients.

Now you need to prepare your walnuts but making sure they are similar in size. They do not need to be tiny, shoot for about 1/2" pieces. Depending on the flavor you want, you might want to toast them (or half, if you can't decide and want diverse walnut flavors).

If toasting, spread walnuts in a layer on your baking sheet and pop in the preheated oven for about 4 minutes. If not toasting, skip this and start making your dough.

For the dough, mix the flour, sugars, baking powder, and salt. Chop in your cold butter and use a pastry cutter or your hands to lightly combine the butter with flour. You want to use cold butter and leave some small clumps of butter because chunks of butter will help make the scone airy. If you use your hands to mix, like I did, you might want to pop the mixture in the freezer for a few minutes to make sure the butter is not completely melted. Then add in your egg, vanilla, and milk and mix! You should end up with a sticky dough like this.

Divide the dough into 8 equal parts and roll/squish them into flattened balls. Put these on a parchment paper lined baking sheet.

Bake for 14-17 minutes until they are golden and beautiful on top!

The bottoms should be a dark golden caramel color.

Mmm, then enjoy!

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