Cinnamon Walnut Scones
Makes 12
reminiscent of cinnamon coffee cake, but with a firmer texture, these scones are mixed with walnuts tossed in butter and cinnamon. there’s even more cinnamon in the dough, along with nutmeg, wholewheat flour added to the all-purpose flour, and some yogurt and buttermilk. When you blend the butter into the flour mixture, be sure the butter forms very small flakes. Large pieces of butter can cause the wedges to slump in the oven. Allow two hours for the dough, shaped into two plump balls, to sit in the fridge before cutting into wedges and baking. Warm scones would be just right with Sunday morning coffee. Wrap some in a pretty kitchen towel and deliver them to a favorite mom.
WALNUTS
2 tablespoons sugar
¼ teaspoon cinnamon
1 cup walnuts, very coarsely chopped
2 tablespoons butter, melted
1. in a bowl, mix the sugar and cinnamon to blend them. Add the walnuts and toss with a fork.
2. Sprinkle the butter over the nuts and toss again until they are coated all over.
DOUGH
2¾ cups all-purpose flour
⅓ cup whole-wheat flour
2¼ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ cup sugar
11 tablespoons (1 stick plus 3 tablespoons) cold butter, cut into chunks
3 tablespoons plain full-fat yogurt (Greek or regular)
¾ cup full-fat buttermilk, well shaken
1 egg yolk
2 teaspoons vanilla extract
Extra all-purpose flour (for sprinkling)
1. in a bowl, whisk the all-purpose and whole-wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar until thoroughly combined.
2. Scatter the butter over the flour mixture. using a pastry blender or two blunt knives, cut the fat into the flour until it is reduced to pearl-size bits. With your fingertips, rub the butter into the flour to reduce the butter to small flakes. With a firm rubber spatula, stir in the walnuts with any cinnamon mixture left in the bowl.
3. in a small bowl, whisk the yogurt, buttermilk, egg yolk, and vanilla until smooth. Pour the egg mixture over the flour mixture. With the spatula, start stirring to form a dough. With your hands, remove large clumps of the mixture that come together and transfer them to a lightly floured counter. if there are dry bits at the bottom of the bowl, add a few more teaspoons of buttermilk and cut it in with the spatula until they also form a dough.
4. turn all the clumps out onto a lightly floured counter. knead lightly to form a dough. Divide it into 2 equal pieces. Form each into a plump ball measuring about 5 inches in diameter. Lightly wrap in parchment paper. refrigerate for 2 hours.
5. Set the oven at 375 degrees. Line a large rimmed baking sheet pan with parchment paper.
6. cut each round in half, then cut each half into 3 triangles to form 6 from each round (a total of 12). transfer to the baking sheet, spacing the wedges 2 inches apart.
7. bake the scones for 25 minutes, or until they are golden brown and firm to the touch. transfer the baking sheet to a wire rack. Serve the scones warm.