Double Walnut Scones Food

CINNAMON WALNUT SCONES

Steps:

• In a bowl, combine the first six ingredients; cut in butter until the mixture resembles coarse crumbs. , Combine eggs and cream; stir into dry ingredients just until moistened. Turn onto a floured surface; gently pat into a 7-in. circle, 3/4-in. thick. Cut into eight wedges. , Separate wedges; place on a lightly greased baking sheet. Brush tops with buttermilk. Let stand for 15 minutes. Bake at 450° for 14-16 minutes or until golden brown.

DOUBLE WALNUT SCONES

Steps:

• 1. Place 1-1/4 cups walnuts on a baking sheet. Bake in a preheated 350-degree oven for 7 to 9 minutes or until toasted. Coarsely chop 1 cup of the walnuts. Finely grind remaining walnuts; set aside. Increase oven temp to 375.
• 2. In a large bowl combine flour, finely ground walnuts, baking powder, baking soda, and salt. With a pastry blender, cut in the butter until the mixture resembles coarse meal. Stir in the Gruyere, 1 cup coarsely chopped walnuts, and thyme.
• 3. Make a well in the center of this mixture. In a bowl combine egg, buttermilk, honey, and mustard; add all at once to the flour mixture. Stir with a fork just until moistened.
• 4. Turn the dough out onto a lightly floured surface. Knead 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 3/4-inch-thick circle, about 6 inches in diameter. Cut each circle into 8 triangles.
• 5. Place triangles 2 inches apart on a greased baking sheet. Bake for 18 to 20 minutes or until golden brown.
• 6. Transfer scones to a cooling rack. If desired, top with more cheese, walnuts, and thyme. Serve warm.

WALNUT SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7 and lightly dust a baking sheet with flour. Mix the flour, baking powder and a good pinch of salt in a large bowl. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs. Add the chopped walnuts and the milk, mix together using a cutlery knife until clumping together, then tip onto your work surface and squash together to form a ball - try not to work the dough too much or your scones will be heavy. Flatten the dough a little with your hand to make a disc roughly 3cm thick, then use a sharp knife to cut into 6 triangles.
• Transfer to a baking sheet, brush with a little beaten egg, then place a walnut half on each scone. Bake for 15 mins until golden and puffed, then transfer to a wire rack to cool. Serve with soft goat's cheese and fig jam, if you like.

MAPLE WALNUT SCONES

Steps:

• Set oven rack to lower center of oven. Preheat oven to 375 degrees F (190 degrees C). Toast walnuts on a baking sheet in the preheated oven for 3 to 5 minutes. Cool.
• Whisk together the flour, sugar, baking powder, and salt in a large bowl. Toss butter pieces in the flour mixture to coat. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs. Stir in toasted walnuts. Beat egg in a large bowl. Mix in the half-and-half, 1 teaspoon maple extract, and vanilla extract. Stir the dry ingredients into the wet ingredients, mixing just until blended, switching from a spoon to your hands as the mixture comes together. Place dough in refrigerator for 10 minutes.
• Roll chilled dough into a ball on a lightly floured surface. Flatten dough into a 3/4 inch circle. Cut into 8 wedges.
• Bake scones on a parchment lined baking sheet just until firm and the bottoms are lightly browned, 15 to 20 minutes. Cool for 3 minutes before transferring to cooling racks.
• Stir together the confectioners' sugar, hot water, and 1/8 teaspoon maple extract. Drizzle on scones to glaze.

DOUBLE APPLE WALNUT SCONES

Steps:

• Preheat oven to 350°F Spray a baking sheet with non-stick cooking spray.
• Place apple juice in a small bowl and microwave on HIGH for 3 minutes or until juice boils. Remove from microwave and add the raisins and dried chopped apples and let stand 15 minutes.
• Combine buttermilk, sugar, butter and the apple juice mixture in a large bowl.
• In a separate bowl, mix flour, walnuts, baking powder, baking soda and salt.
• Add flour mixture to the buttermilk mixture, stirring just until moist (expect the dough to be sticky).
• Drop the dough into 12 rounds (about a 1/4 cup) onto the baking sheet coated with non-stick spray.
• Bake at 350F for 15-17 minutes or until golden in color. Let cool on a wire rack.

CINNAMON WALNUT SCONES

Steps:

• In a bowl, combine the first six ingredients, cut in butter until the mixture resembles coarse crumbs.
• Combine eggs and cream, stir into dry ingredients just until moistened.
• Turn onto a floured surface, gently pat into a 7-inch circle, 3/4 inch thick.
• Cut tino 8 wedges.
• Separate wedges, place on a greased baking sheet.
• Brush top with buttermilk and let rest 15 minutes.
• Bake at 400 degrees for 14-16 minutes, or until golden brown.

APRICOT WALNUT SCONES

Steps:

• Combine both flours, sugar, baking soda, and salt.
• Cut butter into flour mixture till it resembles large crumbs.
• Coat apricot pieces with 1 or 2 tbs flour to keep from sticking together. Add apricots and walnuts to flour mixture.
• In a separate container, beat 1 egg and mix with cream. Drizzle into flour mixture and mix gently. Turn out mixture onto lightly floured cutting board.
• Gently knead dough just till it sticks together. Be sure to turn the dough on the board so it doesn't stick. Add a little more flour to the board if required. Pat or roll out dough to an approximate thickness of 3/4 inches thick. Cut out scones with a 2" floured cutter.
• Place scones on a baking sheet. Lining sheet with parchment paper or silicone liner helps keeps bottoms from getting too dark.
• If desired, brush tops of scones with mixture of 1 egg beaten with 1 tbs water.
• Bake at 425 degrees F for 12 to 15 minutes or until golden. Cool on wire rack.

CRANBERRY & WALNUT SCONES

Steps:

• Pre-heat oven to 400°F Coat baking sheets with cooking spray.
• Combine flour, baking powder, baking soda, and sugar in a medium bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Stir in cranberries.
• Add buttermilk and vanilla, stirring with a fork until dry ingredients are moistened.
• Spoon 2 heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets coated with cooking spray. Sprinkle evenly with walnuts and 1 ½ teaspoons sugar.
• Bake at 400F for 15 to 17 minutes or until golden. Makes 12 scones.

LEMON-WALNUT SCONES

Steps:

• Sift together flour, brown sugar, baking powder, soda and salt.
• Blend in butter until mixture resembles coarse meal and stir in whole wheat flour, bran, walnuts and raisins.
• In a small bowl, whisk together lemon rind, egg and buttermilk.
• Add to flour mixture and stir with a fork until it just forms a sticky but manageable dough.
• Knead dough lightly on a floured surface for 30 seconds and pat gently into a ¾ inch thick round.
• Cut out rounds with a 2 – 2 ¼ inch cutter dipped in flour and arrange on a buttered baking sheet.
• Form scraps into a ball, reshape and cut more rounds.
• Brush tops with egg wash and bake in the middle of a preheated 390F oven for 15-17 minutes, or until golden.
• Serve warm.

EASY APPLE CINNAMON WALNUT SCONES

Steps:

• Heat oven to 400.
• Mix dry ingredients together (oatmeal, flours, baking powder, cinnamon). Stir oil into dry ingredients well. Add apple, cinnamon chips, and walnuts and stir. Add vanilla to milk, and combine with the dry ingredients; stir until the dry ingredients are damp.
• Drop into four mounds on parhment paper lined or greased baking sheet. Sprinkle with sugar.
• Bake at 400 for 20 minutes, until lightly browned.