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Gorgonzola Walnut Scones

1 1/2 Dozen


1 1/2 c. bread flour
1 1/2 c. white wheat (whole wheat flour)
3 tsp. Clabber Girl Baking Powder
1/2 tsp. Rumford Baking Soda
1 tsp. salt
1/4 c. olive oil
1 egg
1 1/4 c. buttermilk (or half n half)
1 c. Gorgonzola or blue cheese (crumbled)
3/4 c. walnuts (toasted)
Optional egg (for egg wash)


Preheat the oven to 400 degrees F. Spread the walnuts on a baking sheet and bake for about 6 to 8 minutes (they will burn quickly at this temperature so keep an eye on them).

In a large bowl; stir together the flours, Clabber Girl Baking Powder, Rumford Baking Soda, and salt. In a smaller bowl; whisk the olive oil, egg, and buttermilk (half n half). Work the cheese into the flour using your hands, similar to how butter is worked into flour for a pastry crust (but just long enough to coat the cheese, about 30 seconds). Make a well in the center and pour in the liquids followed by the toasted walnuts. Stir together with a wooden spoon just until the dough pulls together.

Divide the dough into equal portions. If you like, whisk an egg with a few teaspoons of water and brush over the top for a shinier appearance. Bake for about 15 to 18 minutes. Cool briefly and serve warm.


You will need to use high protein flour to make this work; by definition most bread and pizza flour has higher protein content. Blended 50/50 with whole wheat flour is the right ratio for a light but whole grain texture. Toasting the walnuts brings out a fuller flavor, an almost truffle-esque earthiness. Use buttermilk (or half n half as desired).

Revised 12/14.