California Walnut Savoury Scones

The addition of California walnuts and thyme add a distinctive holiday twist to these fluffy, buttery scones. The dough can be prepared a day ahead and kept in the refrigerator - all you have to do is pop them in the oven when your guests arrive and serve with your favourite fillings or toppings.

Serves: Makes 32 Scones
Prep Time: 20 minutes
Bake Time: 12 minutes


2 cups (500mL) all-purpose flour 3/4 cup (175 mL) California walnuts, finely chopped 2 tbsp (30 mL) granulated sugar 1 tbsp (15 mL) baking powder 1 tsp (5 mL) salt 1/2 tsp (2 mL) dried thyme 1/2 tsp (2 mL) ground black pepper 1/4 lb (125 g) frozen butter (1 stick) 1 cup (250 mL) whole milk Finely chopped California walnuts for garnish Note: Assumed extra 1/4 cup walnuts used to sprinkle over dough (1 tbsp per round).

Cooking Instructions:

Preheat oven to 375 (190C). 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. 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. 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. Arrange on a parchment-lined baking sheet. Brush tops with milk. Sprinkle with finely chopped walnuts. 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 Smoked salmon and cream cheese - Room temperature cream cheese - Finely chopped red onion or finely chopped cherry tomato - Thinly sliced smoked salmon - Sprig of fresh dill Apple, sage and goat cheese filling - Thinly sliced green apple, skin on, dipped in lemon juice - Softened goat cheese - Fresh sage leaf