I’ve been a major blog slacker lately. In my defense, I’ve been away at the beach – a place far, far away form the glorious wonders of the internet. This is a recipe I concocted while away. It’s a slightly sweeter take on my Blue Cheese and Walnut Scones, but every bit as nutty and decadent.

Recipe makes 8 large scones or 16 small scones.

Ingredients:

• 12 tbsp  (1.5 sticks) Butter
• 2 1/2 cups Flour
• 2 1/2 tsp Baking Powder
• 1 tsp Salt
• 2 Eggs
• 1/2 cup Cream
• 1 cup Walnuts

Directions:

1. Melt the butter in a saucepan, while stirring occasionally, until the milk solids separate out and the butter turns a beautiful golden brown- making a browned butter.
2. Allow the browned butter to cool fully and re-solidify. This can take an hour or two in the fridge. I would actually encourage you to make it the night before to save you some time that following morning.
3. Preheat the oven to 400 F.
4. Line a baking sheet with parchment paper.
5. In a food processor combine the browned butter with the dry ingredients (not including the walnuts) until crumbles start to form. (you can also do this step by hand with a pastry cutter)
6. Whisk together the eggs and the heavy cream.
7. Pour the eggs and cream into a pulsing food processor. This should bring all the dough together into a uniformed blob.
8. Remove the dough from the food processor, and gently knead in the walnut pieces.
9. 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.
10. 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.
11. Place the scones on the baking sheet leaving plenty of space in between so that they may grow as they bake.
12.  Bake the scones for ~20 minutes (~15 minutes for the smaller scones).