Toasted nut scones are chock full of toasted almonds, pecans, and walnuts in a classic breakfast pastry for nut lovers!
Some of my recipes are developed to appeal to lots of folks. Like Mom’s Creamy Potato Salad or Chocolate Sheet Cake. But others are developed with a very particular person in mind (usually me.) Like these toasted nut scones; they’re super nutty, and super toasted. They’re for nut lovers who worship the Maillard Reaction, in other words, all things roasted like coffee, the golden crannies of a toasted English muffin, the crisp crust of a grilled cheese sandwich, and, of course, toasted nuts.
toasted nut scones ingredients
I happen to love scones, and these are among the best I’ve ever had; the unique flavor is so rich, and perfect with that first cup of morning coffee!
- almonds, pecans, walnuts
- toast them right in your microwave to enhance their flavor. I buy whole and half nuts whenever possible for freshest flavor and crunch.
- flour
- butter
- cream
- buttermilk, which is much lower in fat, can also be used.
- sugar
- baking powder, baking soda, salt
- almond extract
toasting nuts ~ the microwave!
This is big, folks. It takes just 2 minutes on high and it’s a game changer. It makes all the difference in these nut scones.
- Lay out your nuts (before chopping) in a single layer on a microwave safe plate.
- Microwave on high for 2 minutes. They’ll be golden and fragrant.
- Allow them to cool a bit before using.
It’s my preferred way of toasting all nuts because the microwave does it so quickly and evenly. There are no hot spots and there’s no need to keep stirring or tossing the nuts, like I have to on the stove top or in the oven. Try it, you’ll see!
my scone method makes it so easy
I have lots of different recipes for scones, they feature different ingredients, different techniques, and different shaping methods, but one constant is that I almost always make scones in my food processor. It’s quick and easy
In this nut scones recipe the food processor does double duty, it finely chops the nuts first, and then mixes the scone dough.
Lately I’m loving using an ice cream scoop to portion out my scones ~ it completely avoids the messy steps of turning the dough out onto a board, shaping the dough, slicing or cutting out the sones, then transferring them onto a baking sheet. In one simple move I can scoop my scones right into place on the baking sheet. This one innovation makes the prospect of homemade scones so much easier and more enjoyable for me.
Of course I couldn’t resist popping extra nuts on the top of my scooped scones, it makes them look extra nutty and delicious.
what to expect from nut scones
Some scones are soft and moist, others are crunchy and crumbly. These nut scones are the latter. The heavy nut presence gives them that loose crumbly texture which is really great with a cup of coffee or tea.
They keep well, just cover them with foil or place them under a glass cake dome. Freeze them for longer storage.
You can customize them with any combination of nuts you like; or use all pecans, almonds, or walnuts.
more toasted nuts…
- White Toasted Almond Bark
- Dark Roasted Almonds
- Toasted Hazelnut Toffee
- toasted almond pavlova with summer berries
- Toasted Muesli
- Toasted Pecan and Dark Chocolate Chip Blondies
Toasted Nut Scones
Equipment
- aluminum baking sheet
- parchment paper
- ice cream scoop
- food processor optional
Ingredients
- 1 cup cold heavy cream, you can also use buttermilk.
- 1/2 cup unsalted butter
- 1/2 tsp coarse salt
- 1 tsp almond extract
- 2 cups mixed nuts, toasted* and divided., I use a mix of walnuts, pecans, and almonds.
- 2 cups all purpose flour
- 1/2 cup granulated sugar, plus extra for sprinkling
- 1 Tbsp baking powder
- 1/2 tsp baking soda
Instructions
- Put your heavy cream in the freezer while you prep your other ingredients.
- Line your baking sheet pan(s) with parchment paper
- Melt the butter and salt in a large microwave safe bowl. Stir in the salt and almond extract and set aside to cool. I like to put it in the refrigerator.
- Add the toasted cooled nuts to the bowl of your food processor** and pulse to chop to a medium fine chop. Remove 1/2 cup and set aside for adding to the top of the scones later.
- Add the flour, sugar, baking powder, and baking soda to the bowl and pulse to combine.
- Add the cold cream to the melted butter and stir to combine. The butter should form little globules as it mixes with the cold cream. Note: if you don't see the little globs of hardened butter, put the mixture back in the refrigerator to chill more.
- Add the cold liquid to the processor and pulse just until everything is combined and the dough starts to come together ~ but don't over mix!
- Use a 1/4 cup cookie scoop or small ice cream scoop to portion out scones and place them on the lined baking sheet. Gently press the reserved chopped nuts into the tops of the scones.
- Put them the freezer for a full 15 minutes. Note: if you want to leave them longer than 15 minutes, I recommend the refrigerator rather than the freezer. Cover the scones with plastic and you can prep them up to a day ahead.
- While the scones are chilling, preheat the oven to 400F. Make sure it comes to full temperature before baking.
- Sprinkle the scones lightly with sugar and bake (2" apart) for about 20-25 minutes, or until starting to turn golden and not wet or jiggly in the center. They might take a little more or less time, depending on your oven.
- Serve the scones warm or at room temperature, with clotted cream or butter.
Notes
-
- Lay out your nuts (before chopping) in a single layer on a microwave safe plate.
- Microwave on high for 2 minutes. They’ll be golden and fragrant.
- Let cool a bit before using.
Sue, I love your recipes. And there was much to love about this one: the almond flavour, the toasted nuts, mixing in the food processor. But…I will not be making this again. It was too much work, shifting things around in the fridge and the freezer. Most of the nuts that were to be pressed to the top of the scones were wasted, as they went all over rather perching nicely on top. So, good taste but not worth the effort.
Sorry these weren’t for you Susan, but I always appreciate your feedback!
I made these nut scones this afternoon. The taste is good but they flattened out too much and charred the bottom. I set the timer for 20 minutes as our oven May run hot. I think if I’d taken them out at 17 minutes or so, it might have saved them. I have baked other scones from different recipes for the same amount of time without flatness and the charred bottoms. Looking at your photo, they seem to be about the same height so I guess they are what they are except for the bottoms. I did everything as directed but next time I will check them at 15 minutes.
Hi Sue ~ make sure your scones are cold before baking, the freezing step is important. And if your oven runs hot, that will definitely be an issue ~ if the bottoms are getting too done try an insulated baking sheet, and maybe place it on a higher rack.
Love nuts and love scones – look amazing. I have Celiac so hope I can use GF flour – Measure for Measure.
Yes, you can use the gf flour, just be aware that the gf blend will make them a bit softer.
Just curious: what should the final consistency be like? Cookie dough? Cake batter? somewhere in between? Thanks!
It’s more like a light cookie dough, when you scoop it out it will hold its shape.