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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.