Walnut Savory Scones

  • Yield: 32 servings
  • Prep: 20 mins
  • Cook: 12 mins


2cups all-purpose flour
3/4cup California walnuts, finely chopped
2tablespoons granulated sugar
1tablespoon baking powder
1teaspoon salt
1/2teaspoon dried thyme
1/2teaspoon ground black pepper
1/4pound frozen butter (1 stick)
1cup whole milk
-- Finely chopped California walnuts for garnish


  1. Preheat oven to 375F. In a large bowl, whisk together flour, walnuts, sugar, baking powder, salt, thyme and pepper. Using a coarse cheese grater, grate frozen butter directly into dry ingredients, stirring occasionally to prevent butter from sticking together.
  2. 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.
  3. 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.
  4. Arrange on a parchment-lined baking sheet. Brush tops with milk. Sprinkle with finely chopped walnuts.
  5. 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.

Filling/Topping Suggestions:

  • Cranberry and brie.
  • Dollop cranberry sauce.
  • Thinly sliced brie cheese.
  • Fresh watercress or baby arugula.
  • Apple, sage and goat cheese filling.
  • Thinly sliced green apple, skin on, dipped in lemon juice.
  • Softened goat cheese.
  • Fresh sage leaf.
  • Smoked salmon and cream cheese.
  • Finely chopped red onion or finely chopped cherry tomato.
  • Thinly sliced smoked salmon.
  • Sprig of fresh dill.

Nutritional Info *per serving

  • Calories 80
  • Glycemic Load 1
  • Fat 5g
  • Saturated Fat 2g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 1.5g
  • Cholesterol 10mg
  • Sodium 150mg
  • Potassium 35mg
  • Carbohydrate 8g
  • Fiber 0g
  • Sugars 1g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 0%
  • Calcium 4%
  • Iron 2%