Walnut and Olive Whole-Wheat Scones

Walnut and Olive Whole-Wheat Scones

These Walnut and Olive Whole-Wheat Scones are perfect with a cup of tea on a chilly day.

Walnut and Olive Whole-Wheat Scones
Yield: 11
  • 1½ cups whole-wheat flour
  • ½ cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 2¼ teaspoons baking powder
  • ½ teaspoon salt
  • 4 tablespoons cold salted butter, cut into pieces
  • ⅓ cup chopped toasted walnuts
  • ¼ cup chopped kalamata olives
  • 1 cup plus 2 tablespoons cold heavy whipping cream, divided
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, combine flours, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add walnuts and olives, stirring to coat with flour.
  4. Add 1 cup plus 1 tablespoon cream to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  5. Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2¼-inch round cutter, cut 11 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet.
  6. Brush tops of scones with remaining 1 tablespoon cream.
  7. Bake scones until edges are golden brown, approximately 20 minutes.
  8. Serve warm.
Recommended Condiment: Devon Cream

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