Walnut And Blue Cheese Scones

Rich and hearty, these walnut and blue cheese scones pack a punch. They’re deeply savoury and packed with crunchy walnuts. Best enjoyed on the day of baking, they’re delicious spread with butter or as an accompaniment to soup and salads. These delightful bakes liven up any afternoon tea and are bound to disappear in a flash.

Once a year there is a whole week dedicated to the joy of baking scones. It’s called International Scone Week. It’s a good excuse to come up with new scone recipes, so I try and take part on an annual basis. I have to confess I’m a bit late to the table on this one, but I’m only out by a couple of days. It was last week.

Tandy at Lavender and Lime hosts the event. It’s a great place to go to discover lots of fabulous scone recipes. You’ll never be stuck for afternoon tea or snack ideas again. Just look out for #ISW2023 on social media.

Dive Right In

• Why Make Walnut And Blue Cheese Scones?
• Walnut And Blue Cheese Scones
• Ingredients
• How To Make Walnut And Blue Cheese Scones
• Make It Your Own
• Other Cheese Scones You Might Like
• Keep In Touch
• The Recipe

Why Make Walnut And Blue Cheese Scones?

Scones are such easy bakes to make. They don’t take long to prepare and they don’t take long to cook. In fact they’re brilliant for when you have unexpected guests arrive or need a last minute bake. And everyone loves a cheese scone. Here are a few reasons why you might like to make these walnut and blue cheese savoury scones.

• Baking Therapy – Sometimes a bit of easy baking is just what you need. It can be both therapeutic and relaxing. The process of mixing, shaping and watching your creation rise in the oven is incredibly satisfying.
• Cooking With Kids – If you want to get kids interested in cooking, try scones. They’re such a quick and simple bake. It’s easy to mix the ingredients, fun to stamp out rounds and you can eat them warm from the oven. By the time you’ve cleaned up, the scones are ready. Almost instant gratification. Even adults like that.
• Gourmet Delight – Impress your guests, or yourself, with these upmarket scones that combine the complex flavours of walnuts with the tangy richness of blue cheese. If you’re looking to try something new, they offer a unique flavour profile that just might become a favourite
• Nutritional Boost – The scones are made with gut-friendly and fibre-rich wholemeal spelt flour. But walnuts give an additional boost as they’re chock full of heart-healthy fats, antioxidants and plant-based protein. Finally the blue cheese offers protein and calcium, which makes these scones both delicious and nutritious.
• Satisfying Snack – These walnut and blue cheese scones are hearty and filling. This makes them an excellent choice for a satisfying snack to keep you going until your next meal.
• Unique Flavour – The combination of umami-rich blue cheese and the nutty crunch of walnuts creates a one-of-a-kind taste experience that’s hard to find elsewhere.
• Versatility – Enjoy these scones as part of a brunch spread, a side for soups and salads or for afternoon tea. They’re irresistible served warm with butter, but almost as good at room temperature.

Walnut And Blue Cheese Scones

I make my scones with wholemeal spelt flour. You might think this will make them heavy, but it really doesn’t. As long as you handle the dough lightly, you’ll get delicious scones that rise well with a tender but substantial crumb.

These walnut and blue cheese scones are delicious served warm with butter at any time of the day. However, add some salad leaves and a little chutney and they make a fabulous light lunch.

Unusually for scones, these ones are good to go on day two, although they’re best warmed up in the oven or air fryer first. However, they also freeze well which means you can pull one out of the freezer if an unexpected guest turns up. Just pop it in a hot oven or air fryer for a few minutes.

If you have any leftover cheese and you’re not sure what to do with it, try my easy blue cheese sauce. I like it best as a baked potato topping, but it also makes a good pasta sauce.

Ingredients

The ingredients needed for these walnut and blue cheese scones are pretty much what you’d expect in a scone – except for a couple of ingredients. And then there’s the all important blue cheese and walnuts.

Flour

If you didn’t know already, spelt wholemeal flour is my go to when it comes to baking scones. It’s not only healthy and easy on the digestion but the finished result is much lighter than scones made with modern varieties of wholemeal flour. It has a lovely nutty flavour too.

If you want to know more about this wonder grain then head to my post what is spelt flour and how to use it.

Having said that, if standard wholegrain flour is what you have, it’s fine to use it instead. Your scones will be different, but still good.

If you use plain (all purpose) flour, you may need to add slightly less liquid as wholemeal generally absorbs more moisture than white.

Kefir

I use kefir in my scones, mostly because we make our own and always have some knocking about. However, buttermilk, sour milk or even watered down yoghurt work just as well. You can make scones with just plain milk, but some sort of sourness helps with both the rise and flavour.

Blue Cheese

You can use any type of blue cheese in this recipe, so it’s fine to go with your favourite. However, I highly recommend, Stilton, Cornish Blue or Saint Agur. These three cover strong and crumbly to mild and creamy and somewhere in between. All give a different, but equally delicious result.

If you’re not sure, Stilton is always a good bet. I used it in the scones you can see here. If cooking with, or for, kids it’s a good idea to use a mild blue such as Dolcelatte.

Walnuts

Walnuts give crunch and added flavour. Use the freshest ones you can get hold of. They have a slightly bitter taste, but tend to become increasingly bitter the older they get. They also have a slightly sweet taste and a creamy flavour which decreases with age.

How To Make Walnut And Blue Cheese Scones

As already stated, scones take very little time to prepare and bake. If you’re a fast worker you can have these on the table within half an hour.

Step 1. Rub Flour Into Butter

First of all, preheat your oven.

Weigh out the flour and pour it into a large mixing bowl. Measure out the baking powder and add that along with the salt, then take your butter out of the fridge and cube it. It’s important to use cold butter for this as you don’t want warm hands melting it.

Rub the butter into the flour with your fingertips until it resembles breadcrumbs.

Step 2. Add Walnuts And Blue Cheese

Crumble or chop the cheese into small bits then add to the bowl. Chop the walnuts into small pieces then add those to the bowl as well.

Stir them into the flour mixture. I like to use a flat bladed knife for scones.

Step 3. Make Dough

Make a well in the centre of the mix and pour in the kefir, buttermilk, sour milk or watered down yoghurt. It’s best to keep a little back in case the dough becomes too wet.

Stir from the inside out until all of the flour is coated and it comes together in a shaggy ball. If you need to add more of the liquid, then do so. However, you need to make the dough damp rather than wet, so be careful not to add too much. I always find I need less than I think I do.

Bring the dough together with your hands and form it into a ball. It’s important not to handle scone dough too much, so refrain from kneading it.

Step 4. Stamp Out Scones

On a floured surface flatten the ball into a round with your hands – somewhere between 2-2½ centimetres (¾-1 inch) deep. You can use a rolling pin if you prefer, but you generally need more flour to do this which dries the scones out.

Stamp the dough out into rounds with a suitable sized cutter. Gather the bits of leftover dough into a ball and flatten out so it’s big enough to stamp out more scones.

If you prefer triangular shapes, then cut the dough into eight to ten wedges with a knife. This has the advantage of being quicker with less handling of the dough.

Step 5. Bake Scones

Transfer the scones to a lined or greased baking tray. I used a baking mat this time. In fact I used the same mat to stamp out the scones, which meant less in the way of clearing up. I’m always looking for shortcuts when it comes to cleaning.

Place the scones in the top half of the heated oven and bake until they’re well risen and golden on top. To tell if you’ve baked them properly, take one and tap it on the bottom. If it sounds hollow it’s done.

Transfer to a cooling rack or eat straight away.

Make The Scones Your Own

If you don’t like blue cheese, then use cheddar instead. Or keep everyone guessing and try a completely different type of cheese.

For an old fashioned take on this recipe swap the walnuts for pickled walnuts. Stilton is the ideal accompaniment to this one. Or, if you don’t like walnuts just leave them out. Blue cheese scones are great on their own.

Instead of walnuts, however, you could try caramelised onions, spring onions, chives or even parsley.

Bake the scone as one big round, then carve it into triangular slices at the table. This is the American way and one my mother used to use following our year in New York.

One thing’s for sure, once you’ve found a combination you like, you’ll be making these scones again and again.

Other Cheese Scones You Might Like

• Brie & chive cheese scones
• Cheese scones made with yoghurt
• Wild garlic cheese scones

Keep in Touch

Thank you for visiting Tin and Thyme. If you make these walnut and blue cheese scones, I’d love to hear about it in the comments below. Do you have any recommendations or advice for making these cakes?

Please rate the recipe. If you post pictures of your creations on social media, use the hashtag #tinandthyme so I can see them.

For more delicious and nutritious recipes follow me on Twitter, Facebook, Instagram, Flipboard or Pinterest. And don’t forget to SUBSCRIBE to my weekly newsletter. Or why not join the conversation in our Healthy Vegetarian Whole Food Recipes Facebook Group?

If you’d like more walnut recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.

Choclette x

Walnut And Blue Cheese Scones. PIN IT.

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5 from 6 votes

Walnut And Blue Cheese Scones

Rich and hearty these walnut and blue cheese scones pack a punch. They're deeply savoury and packed with crunchy walnuts. Best enjoyed on the day of baking, they're delicious spread with butter or as an accompaniment to soup. This delightful recipe will liven up any afternoon tea and the bakes are bound to disappear in a flash.

Cook ModeToggle to keep screen awake

Prep Time15 minutes mins

Cook Time18 minutes mins

Total Time35 minutes mins

Course: Afternoon Tea, Snack

Cuisine: British

Keyword: baking, figs, honey, kefir, scones

Servings: 9 scones

Calories: 240kcal

Author: Choclette @ Tin and Thyme

Ingredients

• 250 g wholemeal spelt flour
• 2 tsp baking powder
• ½ tsp fine sea or rock salt
• 50 g unsalted butter fridge cold and cubed
• 100 g blue cheese crumbled
• 75 g walnuts chopped
• 150 ml kefir, buttermilk, sour milk or watered down yoghurt
• a little milk for brushing or leftover kefir

Metric – US Customary

Instructions

• Set oven to 200℃/180℃ fan/400℉/Gas6.
• Place the dry ingredients into a large bowl and rub in the butter with your fingers until the mixture resembles fine breadcrumbs.
  250 g wholemeal spelt flour, 2 tsp baking powder, 50 g unsalted butter, ½ tsp fine sea or rock salt
• Stir in the crumbled cheese and chopped walnuts.
  100 g blue cheese, 75 g walnuts
• Make a well in the centre and pour in the liquid. Stir with a round bladed knife from the inside to the outside until the ingredients are just combined and form a dough.
  150 ml kefir, buttermilk, sour milk or watered down yoghurt
• Gather the dough in your hands and form into a ball, trying not to need the dough or handle it more than necessary.

  On a floured surface, pat out the dough into a round about 2 cm (¾") thick, then cut into rounds with a 6cm (2 ½") cutter. Combine the leftover bits, re-roll and cut again until the dough has all been used.
• Place onto a greased or lined baking tray and brush with milk. Bake for 18 minutes or until the scones are golden and the bases sound hollow when tapped.
  a little milk for brushing
• Place onto a cooling rack. Enjoy at least one whilst they are still warm.

Notes

Best eaten on the day they are made, though they are still good if warmed up the following day. Or freeze once cooled.

These scones don’t rise as well as ordinary scones due to the bran in the wholemeal flour, but they are still light and delicious.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition Estimate

Calories: 240kcal | Carbohydrates: 23g | Protein: 8g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 269mg | Potassium: 260mg | Fiber: 4g | Sugar: 1g | Vitamin A: 265IU | Vitamin C: 0.1mg | Calcium: 139mg | Iron: 1mg

Tried this recipe?Leave a comment below letting us know how you got on and do share a photo on Instagram. Tag @choclette8 or use hashtag #tinandthyme.

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