Toasted Nut Scones
Toasted nut scones are for nut lovers ~ the rich roasted flavors pair perfectly with your morning coffee. And check out my unique scone making method!
Servings: 8 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
*To toast nuts in the microwave
-
- 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.
Nutrition
Serving: 1 scone · Calories: 539 kcal · Carbohydrates: 41 g · Protein: 6 g · Fat: 40 g · Saturated Fat: 16 g · Polyunsaturated Fat: 6 g · Monounsaturated Fat: 16 g · Trans Fat: 0.5 g · Cholesterol: 64 mg · Sodium: 225 mg · Potassium: 319 mg · Fiber: 3 g · Sugar: 14 g · Vitamin A: 806 IU · Vitamin C: 0.5 mg · Calcium: 110 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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