Savory Walnut Mini Scones

Savory Walnut Mini Scones

These tiny scones with toasted walnuts baked inside are perfect for an appetizer platter. Fill with carpaccio, prosciutto, shaved roast beef or smoked salmon. Top with horseradish & sour creaam mixture, mustard or chutney and garnish with fresh herbs.


  • 2 cups all purpose flour
  • 2/3 cup finely chopped toasted California walnuts
  • 4 teaspoons baking powder
  • 1/2 cup butter
  • 3/4 cup 1% milk, divided
  • 24 California walnut halves 


  1. In large bowl combine flour, walnuts and baking powder. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
  2. Remove 2 tablespoons milk and set aside; add remaining milk to flour mixture and stir until just moistened.
  3. Turn dough out onto lightly floured surface; knead a few times until smooth. Roll or pat out dough to 3/4-inch thickness; cut into 1 1/2-inch rounds using lightly floured cutter.
  4. Place on ungreased baking sheets. Brush tops with reserved milk; top each with a walnut half, pressing slightly into dough.
  5. Bake in 425ºF oven 10-12 minutes or until golden brown.


Post a Review