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Baking recipe · from the recipe book

Blueberry Toasted Walnut Scones

Tender, buttery scones studded with juicy blueberries and toasty walnuts, with a crackly sugar top and a hint of cinnamon.

Blueberry Toasted Walnut Scones

Ingredients

  • 3 cups375 gAll-purpose flour
  • 1 cup chopped120 gWalnutschopped
  • ⅓ cup80 gGranulated sugardivided
  • 1 tbsp14 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp3 gSalt
  • ¾ tsp2 gGround cinnamon
  • ½ cup125 gUnsalted buttercold, cut into small cubes
  • 1 cup150 gBlueberriesfrozen
  • ¾ cup (180 ml)180 gButtermilk, low-fatcold
  • 1 large50 gEggs
  • 1¼ tsp5 gVanilla extract
  • 1½ tbsp (20 ml)20 gHeavy cream

Steps

  1. Heat the oven to 350°F (175°C). Spread the walnuts on a baking sheet and toast for 8 to 10 minutes until fragrant, then cool completely.
  2. Raise the oven to 400°F (200°C) and line a baking sheet with parchment.
  3. In a large bowl, whisk the flour, 65 g of the sugar (all but about 1 tablespoon), the baking powder, baking soda, salt and cinnamon.
  4. Add the cold butter and rub or cut it in until the largest pieces are pea-sized.
  5. Stir in the cooled walnuts, then gently toss in the frozen blueberries so they are coated in flour.
  6. In a separate bowl, whisk the buttermilk, egg and vanilla. Pour this mixture into the dry ingredients and stir with a fork just until a shaggy dough forms.
  7. Turn the dough onto a floured surface, divide it in half and pat each half into a 7-inch round about 1 inch thick. Cut each round into 6 wedges.
  8. Place the wedges on the prepared sheet, brush the tops with the heavy cream and sprinkle with the remaining sugar. Chill the sheet for 15 minutes.
  9. Bake for 20 to 24 minutes until the tops are golden and a toothpick in the center comes out clean.
  10. Cool on a rack for at least 15 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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