Walnut Scones

Walnut Scones

Walnut Scones

Our family is somewhat limited in our fruit palette, even though we do love this orange-currant scone recipe, I modify it for a household that never contains currants and instead make a sweet nutty version, the icing is optional.


2 cups all-purpose white flour
1 tablespoon granulated sugar
1 teaspoons baking powder
1 teaspoons baking soda
1/2 cup (1 stick) cold salted butter, cut into bits
2 T butter
6 tablespoons chopped nuts
pinch of nutmeg, cloves
1 T brown sugar
1/2 cup well-shaken buttermilk
1 egg

6 T powdered sugar
2 T milk
1 tsp cinnamon
for icing


Preheat oven to 350 degrees F.

Melt 2 tablespoons of butter into a skillet on medium heat, adding nutmeg and cloves.  Pour nuts into skillet and coat with butter then saute for 2 minutes.  Add brown sugar, stir evenly for one more minute, then remove from heat.

Stir together flour, granulated sugar, baking powder, baking soda and then cut in butter with pastry cutter until mixture resembles coarse meal.  Slowly add 2/3 of toasted nut mixture to dough, setting aside remaining nuts for icing.  Mix buttermilk and egg together before adding to dough and folding gently, mix just enough to keep dough cohesive and form into scones on non stick baking sheet.  I like to form or cut mine into rather small triangles, where this recipe makes 16-20, great for kid sized snacks and sharing.  Bake 15-20 minutes at 350 degrees F, removing when scones begin to brown.

Icing:  cut milk into bowl with powdered sugar and stir until a stiff paste consistency is reached, add remaining nuts, and cinnamon, adding additional milk in drops to reach a thick syrup/runny peanut butter consistency and dollop onto warm scones.  These are best warm but the icing hardens and resembles the Starbucks pastry icing enough to satisfy my kids cold as well.