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14
Breakfast/Brunch
Apple, Blue Cheese & Walnut Scones
These scones are very flavorful, and a drizzle of honey when serving brings them to another level.
Yield: 8 scones
INGREDIENTS
1½ cups cake flour
1 cup unbleached, all-purpose flour, plus
more for shaping
1 teaspoon granulated sugar
1½ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon fine sea salt
¼ cup walnuts, toasted
¾ cup buttermilk
1 large egg
6 tablespoons unsalted butter, cut into
½-inch cubes, cold and cubed
½ cup dried apples, broken into
pieces (if soft dried apples, roughly
chop by hand)
¼ cup blue cheese
Egg wash (1 large egg plus 1 teaspoon
water, whisked well)
INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. Put the flours, sugar, baking
powder, baking soda, and salt into the work bowl and run on Low to fully mix, about 20 seconds.
Add the toasted walnuts and pulse to roughly chop, about 2 to 3 pulses.
2. Put the buttermilk and egg in a liquid measuring cup and mix to fully combine. Reserve.
3. Add the butter to the dry ingredients and pulse until mixture is shaggy. While still pulsing, slowly add
the liquid ingredients, until just combined; do not over-mix.
4. Pour the mixture onto a clean counter/large cutting board. Add the dried apple pieces and
crumble the blue cheese over the mixture. Gently fold the dough over a few times to combine.
Form the dough into a 10-inch cylinder. Using a sharp knife, cut into 8 even rounds. Place on a
parchment-lined baking sheet. Cover lightly and transfer to a refrigerator to chill for a minimum of
1 hour, up to overnight.
5. Once chilled, preheat oven to 400°F with the rack in the middle position. Brush each scone
with egg wash.
6. Bake in preheated oven for about 25 to 30 minutes, or until golden brown. Remove from oven
and allow to cool slightly on the baking sheet. Serve warm or at room temperature.
Nutritional information per scone:
Calories 293 (40% from fat) • carb. 37g • pro. 7g • fat 13g • sat. fat 7g • chol. 50g • sod. 481g • calc. 77mg • fiber 1g
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