New recipes

Cheddar–Walnut Scones

Cheddar–Walnut Scones

You can use only all-purpose flour for this scones recipe if you’d like, but going 50/50 with whole wheat produces a nice nuttiness that complements the cheese and walnuts.


  • 1½ cups whole wheat flour
  • 4½ teaspoons baking powder
  • 1½ cups all-purpose flour, plus more for surface
  • ½ cup (1 stick) unsalted butter, chilled, cut into pieces
  • 6 ounces aged sharp cheddar, coarsely grated
  • 1¾ cups chilled heavy cream, plus more for brushing
  • Apple Butter (for serving)

Recipe Preparation

  • Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown and fragrant, 7–10 minutes. Let cool, then chop.

  • Whisk whole wheat flour, sugar, baking powder, kosher salt, and 1½ cups all-purpose flour in a large bowl. Add butter and toss to coat. Using your fingers, work butter into dry ingredients until pieces are pea-size. Add cheese and walnuts and toss to coat. Drizzle 1¾ cups cream over and mix with a wooden spoon until dough just begins to come together.

  • Turn out dough and any loose flour onto a lightly floured work surface. Briefly knead to bring dough together. Roll dough to ¾" thick (the shape doesn’t matter). Using a bench scraper to help lift dough, fold in half and rotate 90°. Roll to ¾" thick, fold in half, and rotate again. Repeat process 2 more times for a total of 4 folds, lightly dusting with more flour as needed; this will create lots of flaky layers. Flatten dough to a ¾"-thick rectangle, about 10x7". Chill, uncovered, at least 1 hour.

  • Preheat oven to 425°. Trim dough to 9x6", then halve lengthwise. Cut each half into thirds crosswise to form six 3" squares. Halve each on a diagonal (you should have 12 triangles).

  • Transfer dough to a parchment-lined rimmed baking sheet. Brush with cream and sprinkle with sea salt. Bake scones, rotating sheet halfway through, until tops are golden brown, 16–18 minutes. Transfer scones to a wire rack and let cool. Serve with Apple Butter.

  • Do Ahead: Dough can be made 1 day ahead; wrap tightly and chill. Scones, without brushing, can be made 1 day ahead; store in an airtight container or tightly wrapped at room temperature.

Reviews SectionI used all all-purpose flour and they turned out simply amazing! I had to use more cream because the dough was too dry and accidentally folded the dough over 5-6 times, but they turned out fluffy, cheesey and delicious!!avocadosaregoOregon03/28/20On corono lockdown, I subbed in buckwheat flour instead of regular ol' wheat flour and they turnout out amazing! Balanced and fluffy and chewy and a hit w the fam! Thanks!This recipe is very flawed. I own a bnb and make a lot of scones. The standard ratio is 2 cups flour, 5 tbs butter, 1/2 to 3/4 cups cream. This recipe had way too much fat and cream. I adjusted for that, and followed rest of recipe. They were very good.This was a waste of great ingredients - the whole wheat flour overpowered the scone and made it taste like a leaden hockey puck. No, thank you.

Watch the video: Cheese and Apple Scones. Waitrose (June 2021).