A savoy scone with buttery walnuts and smooth hints of blue cheese. I have made these before for a Bridal Shower that I catered a few years ago, and they were a hit there, so I figured that they would be a good fit for the bachelorette beach weekend breakfast that I was contributing to. These are also great when served with a spiced pear preserve – just a little something to think about.
Walnut & Blue Cheese Scones
Recipe makes 8 large scones or 16 small scones.
- 4 tbsp Butter + 8 tbsp (1 stick) Butter
- 2 1/2 cups Flour
- 2 1/2 tsp Baking Powder
- 1 tsp Salt
- 2 Eggs
- 1/2 cup Cream
- 5 oz crumbled Blue Cheese
- 1 cup Walnuts
- Melt 4 tbsp of butter in a saucepan until the milk solids separate – making a browned butter.
- Allow the browned butter to cool slightly.
- Preheat the oven to 400 F.
- Line a baking sheet with parchment paper.
- In a food processor combine 8 tbsp butter with the dry ingredients (not including the walnuts and blue cheese) until crumbles start to form. (you can also do this step by hand with a pastry cutter)
- Add the eggs, and continue to pulse the dough in the machine until the eggs are well combined.
- Add the browned butter.
- Add the heavy cream and the blue cheese. This should bring all the dough together into a uniformed blob.
- Remove the dough from the food processor, and gently knead in the walnut pieces.
- Form the dough into a large round disk (or divide the dough in half into two round disks for the smaller scones). You might need a rolling pin to roll it out slightly – the dough should be about 1.5″ – 2″ thick.
- Cut the dough rounds in half, then into quarters, and then into eighths – like a large pie with eight wedges. Each wedge is an individual scone.
- Place the scones on the baking sheet leaving plenty of space in between so that they may grow as they bake.
- Bake the scones for ~20 minutes (~15 minutes for the smaller scones).