Sunday, June 2, 2013

Walnut Scones

This is a recipe for simple walnut scones.  The dough can be very quickly assembled, and is not too sweet, but rather rich.  The scones kind of look like biscuits, but I'd like to think that their taste and smell make up for that discrepancy.  If you wish to make them look more dessert-like, you could sprinkle the dough with large-grain sugar, like turbinado, or cover in an icing (such as a glaze made from a few spoons of milk and half a cup of confectioner's sugar, with some lemon zest).
These can be served warm or cold, and the given proportions yield about 16 medium sized pieces.

2 cups / 290g white flour
4T / 50g white sugar
0.5 t / 3g baking soda
0.5T / 5g baking powder
Dash salt
6T / 85g cold butter, cubed
1.25 cups + 1T / 250mL cream
0.5T / 5mL vanilla extract
0.5 cup / 60g walnuts, crushed into pieces 1cm or smaller

Preheat oven to 425˚F / 220˚C.
In a large bowl, combine all dry ingredients and combine well.
Add in butter cubes, and mix well either with a large wooden spoon or with very clean hands.
Gradually stir in cream and vanilla extract.  Stop mixing once dough becomes evenly moist.
Stir in walnut pieces.
Drop scones in circles on a parchment-covered baking sheet, or cut into triangle shapes.  Make scones approximately the size of a deck of cards.
Bake for 15 minutes, rotating the sheet halfway through the process if you have poor convection.
note: you will probably have two batches of scones.

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