These Walnut and Olive Whole-Wheat Scones are perfect with a cup of tea on a chilly day.
Walnut and Olive Whole-Wheat Scones
- 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
- Preheat oven to 350°.
- Line a rimmed baking sheet with parchment paper.
- 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.
- 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.
- 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.
- Brush tops of scones with remaining 1 tablespoon cream.
- Bake scones until edges are golden brown, approximately 20 minutes.
- Serve warm.
Recommended Condiment: Devon Cream
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