These were really good: Savory Double Walnut Scones. Help me make them even better.

M

marilynfl

Moderator
(linked to BHG recipe)

I made a few tiny tweaks to the recipe and on first bite, it was perfection. But while it continued to be one of the best savory scones I've made, it was still...lacking something. I'm not sure what. That's what you guys are for. You're my extra brain cells, the lubricant for my ideas, the caffeine shot I desperately need.

These are the only adjustments I made:

I didn't bother toasting the walnuts first because it was 11:45 PM and I simply didn't care.

Replaced 1/4 C of white flour with KA white whole wheat flour

Added 1/4 tsp cayenne pepper

Used 1/4 tsp fine sea salt because now I'm worried about over-salting.

So, of course, the first thing I realized when I realized it needed something was more salt. Or something salty. Maybe parmesan? I love gruyere, but it does tend to have a bit of flatness to it.

I hand-stirred the entire mess because I'd just been reading The Edna Lewis Cookbook and she hand-stirred just about everything. Including a POUND CAKE! To quote: "I always mix a pound cake by hand with a wooden spoon, using a circular stirring motion. If you use an electric mixer, follow the speeds suggested by the manufacturer. Too high a speed with develop too much heat in the bowl and cause the butter to become too soft, a disastrous development for this particular cake."

God, that woman was a saint.

Anyway, back to the scones. I hand-stirred it all, then scraped it into a gallon plastic bag, patted it somewhat flat and threw it in the refrigerator. It was a bit wobbly...not so much flour that it was totally stiff.

This morning it was still a tad soft, but I didn't care. I literally just opened the bag, cut off a small blob and patted it into a triangle on a Silpat, grated more Gruyere on it and popped it into a 350 degree oven (using convection option) and baked it for 15 minutes.

First, second and third tiny bits were perfect. Then I began to realize it could use just a little something more.

That's your cue.

https://www.bhg.com/recipe/quickbreads/savory-double-walnut-scones-ptr/

 
Savory Double-Walnut Scones from Better Homes and Gardens

MAKES: 16 SCONES (4 servings)
PREP: 20 MINS
BAKE: 25 MINS 350°F /375 DEGREES

INGREDIENTS
1 1/4 cups California walnuts
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold butter
4 ounces Gruyere cheese, shredded (1 cup)
1/2 teaspoon dried thyme, crushed, or 1 1/2 teaspoons snipped fresh thyme
1 egg, lightly beaten
1 cup buttermilk
1 tablespoon honey
1 tablespoon Dijon-style mustard
Shredded Gruyere cheese, chopped California walnuts, and snipped fresh thyme (optional)

DIRECTIONS
Preheat oven to 350 degrees F. Place 1 1/4 cups walnuts on a baking sheet. Bake for 7 to 9 minutes or until toasted. Coarsely chop 1 cup of the walnuts. Finely grind remaining walnuts; set aside. Increase oven temperature to 375 degrees F.

In a large bowl combine flour, finely ground walnuts, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until the mixture resembles coarse meal. Stir in the 4 ounces Gruyere, 1 cup coarsely chopped walnuts, and thyme. Make a well in center of mixture. In a small bowl combine egg, buttermilk, honey, and mustard; add ll at once to flour mixture. Using a fork, stir just until moistened.

Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until nearly smooth. Divide in half. Pat or lightly roll each half to a 3/4-inch thick circle, about 6 inches in diameter. Cut each circle in 8 triangles. Place triangles 2 inches apart on greased or parchment-lined baking sheet. Bake for 18 to 20 minutes or until golden brown.

Transfer to cooling rack. If desired, top with additional cheese, walnuts, and thyme. Serve warm.

NUTRITION FACTS (Savory Double-Walnut Scones)
Per serving: 220 kcal , 15 g fat (6 g sat. fat , 5 g polyunsaturated fat , 3 g monounsaturated fat ), 37 mg chol. , 229 mg sodium , 17 g carb. , 1 g fiber , 2 g sugar , 6 g pro.

https://www.bhg.com/recipe/quickbreads/savory-double-walnut-scones-ptr/

 
Thoughts

Hi Marilyn,

I ALWAYS use much less salt than a baking recipe calls for. But the scant 1/4 tsp. called for in this dish is needed (IMHO). The only addition I thought was, perhaps, a bit of cracked ground pepper. Or a pinch of cayenne? (I apologize if these are awful suggestions.....)

 
Did you use unsalted butter? Recipe calls for "butter" so try salted butter and walnuts. . .

Toasting the walnuts DOES make a BIG difference in their flavor, IMHO. Just don't burn them because that will make the flavor atrocious--even a little burn on them. I was confusing in my title line--use salted butter and UNsalted toasted walnuts.

And a bit of real Parmesano Reggiano couldn't hurt. smileys/smile.gif

 
Thank you ladies! Deb, I did add cayenne (liked that hit!), Melissa, I'll keep an

eye out for Maytag, which is the only blue cheese I can stand and mistral, I think you nailed it. I used unsalted butter and also was a bit skimpy on the sea salt. Plus a few days ago I'd burnt the walnuts for banana muffins and that was why I didn't bother this time.

 
Re: Edna Lewis

was she making a poundcake? A real Quatre-quarts classique?

If she was, she had a pancake.

With a real pound of butter, sugar, eggs, and flour, one must whip the butter, sugar, and eggs for a long time to create an airy mousse before the flour is folded in. I go 30 minutes on it with the paddle in the KitchenAid. My butter does not melt.

"Pound cake" with milk, shortening, baking powder, etc is not a pound cake, it is a yellow butter cake.

 
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