California Walnut Savoury Scones Recipe
California Walnut Savoury Scones
Flavors of California
Total time: 15 to 30 minutes

Preparation time : 15 à 30 minutes
Cooking time : 12 minutes

Difficulty: Easy
Chef's Note

The addition of California walnuts and thyme add a distinctive holiday twist to these fluffy, buttery scones. The dough can be prepared a day ahead and kept in the refrigerator - all you have to do is pop them in the oven when your guests arrive and serve with your favourite fillings or toppings.

For 32 bites

- 500 ml / 2 cups all-purpose flour
- 175 ml / 3/4 cup California walnuts, finely chopped
- 2 tbsp. granulated sugar
- 1 tbsp. baking powder
- 1 tsp. salt
- 1/2 tsp. dried thyme
- 1/2 tsp. ground black pepper
- 125 g / 1/4 lb frozen butter (1 stick)
- 250 ml / 1 cup whole milk

Filling/Topping Suggestions:

Cranberry and brie
- Dollop cranberry sauce
- Thinly sliced brie cheese
- Fresh watercress or baby arugula

Smoked salmon and cream cheese
- Room temperature cream cheese
- Finely chopped red onion or finely chopped cherry tomato
- Thinly sliced smoked salmon
- Sprig of fresh dill

Apple, sage and goat cheese filling
- Thinly sliced green apple, skin on, dipped in lemon juice
- Softened goat cheese
- Fresh sage leaf

- Finely chopped California walnuts for garnish
  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, whisk together flour, walnuts, sugar, baking powder, salt, thyme and pepper.
  3. Using a coarse cheese grater, grate frozen butter directly into dry ingredients, stirring occasionally to prevent butter from sticking together.
  4. Pour milk into the mixture and stir gently with a wooden spoon until mixture just comes together to form dough. Turn the dough over a few times to gather up any remaining bits of flour. Dough should not be sticky – if it is, add a bit more flour.
  5. Transfer the dough to a floured cutting board and divide into 4 equal pieces. Working quickly, using your hands, shape each piece into a round, flat disk, about 3/4-inch (1.9 cm) thick. Cut each disk into 8 even-sized wedges. Arrange on a parchment-lined baking sheet. Brush tops with milk. Sprinkle with finely chopped walnuts.
  6. Bake for 12 minutes, or until golden brown. Transfer to a wire rack and cool slightly. Gently pull tops off the scones or cut horizontally. Fill with desired fillings or top half with desired toppings.


Nutritional values


* Calories : 88
* Proteins : 2 g
* Fat : 6 g / 2 g satturated fat
* Carbs : 8 g
* Fibres : 0,5 g
* Cholesterol : 9 mg
* Sodium : 127 mg
* 1 % calcium, 4 % iron, 3 % vit A.

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