Gorgonzola Walnut Scones
- 1 1/2 cups bread flour
- 1 1/2 cups white wheat or whole wheat flour
- 3 teaspoons Clabber Girl baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup olive oil
- 1 egg
- 1 1/4 cup buttermilk or half n half
- 1 cup gorgonzola or bleu cheese, crumbled
- 3/4 cup walnuts, toasted
- optional—egg for egg wash
Preheat the oven to 400°. 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, baking powder, baking soda and salt. In a smaller bowl, whisk the olive oil, egg and buttermilk or 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 , pour in the liquids followed by the toasted walnuts. Stir together with a wooden spoon just till 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 - 18 minutes. Cool briefly and serve warm.
Makes about 1 1/2 dozen
You will need to use high protein flour to make this work—by definition most bread and pizza flour has a 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.