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.
- 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
- 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.
- 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.
- Preheat the oven to 400 F.
- Line a baking sheet with parchment paper.
- 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)
- Whisk together the eggs and the heavy cream.
- Pour the eggs and cream into a pulsing food processor. 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).