Categories
Loading
Welcome to Babble,
Settings
Sign Out

Get the Babble Newsletter!

Already have an account? .

Easy Appies: Savory Walnut Appetizer Scones

Party season is coming. Or is it here already? Two months of celebrating that largely revolve around food – or at the very least include it. More than any other time of year there’s a demand for easy finger foods – dainty, snacky things that are easy to pull together yet taste divine and area easy to eat and serve. These two-bite scones are the perfect vehicle for all sorts of tasty toppings, and don’t need to be kept warm – perfect party fare. If you’re going for something more substantial on your buffet table, try a whole roast ham with a batch of these biscuits and pot of grainy mustard – people can serve themselves, still eat with their hands, and it will appeal to kids as well as to grown-ups.

The addition of California walnuts and thyme add a distinctive holiday twist to these fluffy, buttery scones. The dough can be prepared a day ahead and kept in the refrigerator – all you have to do is pop them in the oven when your guests arrive, then serve with your favorite fillings or toppings. (Suggestions below!)

Savoury Walnut Scones

2 cups all-purpose flour
3/4 cup California walnuts, finely chopped
2 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. salt
1/2 tsp. thyme
1/2 tsp. ground black pepper
1/2 cup (1 stick) butter, frozen
1 cup milk
finely chopped California walnuts, for garnish

Preheat oven to 375°F.

In a large bowl, whisk together flour, walnuts, sugar, baking powder, salt, thyme and pepper.

Using a coarse cheese grater, grate frozen butter directly into dry ingredients, stirring occasionally to prevent butter from sticking together.

Pour milk into the mixture and stir gently with a wooden spoon until mixture just comes together to form dough. Turn the dough over a few times to gather up any remaining bits of flour. Dough should not be sticky. If it is, add a bit more flour.

Transfer the dough to a floured cutting board and divide into 4 equal pieces. Working quickly, using your hands, shape each piece into a round, flat disk, about 3/4-inch thick. Cut each disk into 8 even-sized wedges. Arrange on a parchment-lined baking sheet. Brush tops with milk. Sprinkle with finely chopped walnuts.

Bake for 12 minutes, or until golden brown. Transfer to a wire rack and cool slightly. Gently pull tops off the scones or cut horizontally. Fill with desired fillings or top half with desired toppings.

Makes 32 servings.

Filling/Topping Suggestions:

Cranberry and brie:

Dollop cranberry sauce
Thinly sliced brie cheese
Fresh watercress or baby arugula

Smoked salmon and cream cheese:
Room temperature cream cheese
Finely chopped red onion or finely chopped cherry tomato
Thinly sliced smoked salmon
Sprig of fresh dill

Apple, sage and goat cheese filling:
Thinly sliced green apple, skin on, dipped in lemon juice
Softened goat cheese
Fresh sage leaf

Per serving* (1 wedge): about 88 cal, 2 g pro, 6 g fat (2 g sat. fat), 8 g carb, 0.5 g fibre, 9 mg chol, 127 mg sodium. %RDI: 1% calcium, 4% iron, 3% vit A, 0% vit C. * Includes extra 1/4 cup walnuts used to sprinkle over dough (1 tbsp per round).

Thanks to walnutinfo.com for the recipe and photo!

Photo credit: walnutinfo.com

FacebookTwitterGoogle+TumblrPinterest
Tagged as: , ,

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Learn More.

FacebookTwitterGoogle+TumblrPinterest