The addition of walnuts and thyme adds a distinctive holiday twist to these fluffy, buttery scones. The dough can be prepared a day ahead and kept in the refrigerator'all you have to do is pop them in the oven when your guests arrive and serve with your favourite fillings or toppings.
In a large bowl, whisk together flour, walnuts, sugar, baking powder, salt, thyme and pepper.
Using a coarse cheese grater, grate frozen butter directly into dry ingredients, stirring occasionally to prevent butter from sticking together.
Pour milk into the mixture and stir gently with a wooden spoon until mixture just comes together to form dough. Turn the dough over a few times to gather up any remaining bits of flour. Dough should not be sticky. If it is, add a bit more flour.
Transfer the dough to a floured cutting board and divide into 4 equal pieces. Working quickly, using your hands, shape each piece into a round, flat disk, about 3/4-inch (1.9 cm) thick. Cut each disk into 8 even-sized wedges. Arrange on a parchment-lined baking sheet. Brush tops with milk. Sprinkle with finely chopped walnuts.
Bake for 12 minutes, or until golden brown. Transfer to a wire rack and cool slightly. Gently pull tops off the scones or cut horizontally. Fill with desired fillings or top half with desired toppings.
Cranberry and brie
- Dollop cranberry sauce
- Thinly sliced brie cheese
- Fresh watercress or baby arugula
Smoked salmon and cream cheese
- Room temperature cream cheese
- Finely chopped red onion or finely chopped cherry tomato
- Thinly sliced smoked salmon
- Sprig of fresh dill
Apple, sage and goat cheese filling
- Thinly sliced green apple, skin on, dipped in lemon juice
- Softened goat cheese
- Fresh sage leaf
Per serving* (1 wedge): about 88 calories, 2 g protein, 6 g fat (2 g saturated fat), 8 g carbohydrate, 0.5 g fibre, 9 mg cholesterol, 127 mg sodium. %RDI: 1% calcium, 4% iron, 3% vitamin A.
* Includes extra 1/4 cup walnuts used to sprinkle over dough (1 tbsp per round).