Savory Walnut Scones–Very Irish!

Saint Patrick’s Day is almost here!  I have some Irish ancestors and I enjoy the occasional Guinness.  Plus, I know a lot about the British Isles as I studied their history in college as a personal interest.  I figured that if we could understand what caused the blight on potatoes in the 1840’s, perhaps the world wouldn’t have to repeat that era of history.  But I really enjoy learning some of the every day recipes from England, Ireland, Wales and Scotland.

All of the UK have the tradition of afternoon tea.  Many places boast their favorite items.  A recipe for savory walnut scones is listed on line for several restaurants and bed and breakfasts, so I decided to try my version.  Of course, I made adjustments for my family’s needs and for what I had on hand.  Delicious!  I wish I could say that in Gaelic!

Here is my recipe.  I hope you try it for Saint Patrick’s day or for any day you want a savory treat.  Enjoy!

Savory Walnut Scones--Very Irish!
  • 1¼ cup walnuts (1 cup chopped pieces, ¼ ground fine, separate)
  • 2¼ cups Baking Free™ gluten-free All Purpose Flour (279 g)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup cold butter(cut into small chunks--then place in freezer until you use it)
  • 4 ounces shredded Swill cheese, about 1 cup
  • ½ teaspoon dried thyme, crushed
  • 1 egg, beaten
  • 1 cup buttermilk (make your own with 1 scant cup milk and 1 tablespoon lemon juice--let stand 10 minutes)
  • 1 tablespoon honey
  • 1 tablespoon Dijion-style mustard
  1. Preheat oven to 350 degrees F. Place 1¼ cups walnuts in a baking sheet and bake for 7-9 minutes, until toasted. Chop 1 cup; grind ¼ cup--set aside.
  2. Increase oven to 3575 degrees. Prepare 1 large or 2 small baking sheets by lining with parchment.
  3. In your food processor, blend flour, ground walnuts, baking powder, baking soda and salt. Put all the butter on top of the flour mix and pulse to combine the cold butter pieces with the flour until they resemble coarse meal--about 6 pulses.
  4. Place egg, buttermilk, honey and mustard in a small bowl. With the food processor running slowly add the liquid to the dough. Turn dough out on floured surface.
  5. Add the shredded cheese and gently combine to dough as you pat the dough into one pile. Divide in half and pat each half into a 6 inch circle about ¾-inch thick. Cut each circle into 8 wedges. Place wedges (scones on prepared baking sheets about 2 inches apart. Bake for 18-20 minutes, until golden brown. Cool on baking racks for about 10 minutes. Serve warm. Makes 16 scones.