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Gorgonzola Walnut Scones

Categories: Biscuits & Scones

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Toasting the walnuts brings out a fuller flavor in these scones, an almost truffle- esque earthiness. Use buttermilk or half n half as desired.


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


Preheat the oven to 400 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, 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 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 - 18 minutes. Cool briefly and serve warm.