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.
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.