Savory Gruyère & Toasted Walnut Scones Recipe

Introduction

These scones marry the rich, umami depth of Gruyère cheese with the earthy crunch of toasted walnuts, creating a surprisingly savory treat. The generous cheese cubes melt into the dough during baking, while some crisp at the edges—reminiscent of frico—a textural contrast that elevates each bite. Fresh chives (or aromatic herbs like thyme/rosemary) add a bright, herbal note, balancing the richness. Best of all, toasted walnuts can be prepared while the oven preheats, optimizing time for this indulgent breakfast or snack.

Ingredients (Yields 8 Scones)

• 250g all-purpose flour (spooned and leveled)

• 120g unsalted butter, softened to room temperature

• 25g granulated sugar (for subtle sweetness; optional, omit if salt is preferred)

• 2 tsp baking powder

• 1/4 tsp fine sea salt

• 1 large egg (50–55g), lightly beaten

• 60ml whole milk (or heavy cream for extra richness)

• 120g Gruyère cheese, cut into 1cm cubes (generous amount)

• 80g toasted walnuts, roughly chopped (unsalted)

• 1 tbsp fresh chives, finely chopped (or 5g fresh thyme/rosemary, chopped)

Preparation Steps

Step 1: Toast Walnuts (Simultaneous with Oven Preheating)

Preheat oven to 200°C (390°F). Spread walnuts on a rimmed baking sheet and bake for 5–10 minutes, stirring halfway, until golden and fragrant. Transfer to a plate to cool completely, then chop roughly. This step aligns with oven preheating, saving 15–20 minutes total.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together flour, baking powder, sugar (if using), and salt. Ensure no lumps remain for even leavening.

Step 3: Incorporate Softened Butter

Add softened butter to the dry mixture. Use fingertips or a pastry cutter to work the butter into the flour until the texture resembles coarse crumbs (some pea-sized chunks are acceptable—overworking butter creates tough scones).

Step 4: Add Cheese, Walnuts, and Herbs

Gently fold in the chopped Gruyère cubes, toasted walnuts, and fresh chives. Mix just until distributed; avoid over-mixing to preserve tenderness.

Step 5: Wet Mixture & Dough Formation

In a small bowl, whisk the egg and milk until smooth. Pour into the dry ingredients and fold with a spatula until just combined (a few lumps are okay—overmixing develops gluten, making scones dense).

Step 6: Shape & Bake

Turn the dough onto a floured surface. Pat into a 2cm-thick circle, then cut into 8 triangular or square scones. Transfer to a parchment-lined baking sheet, spacing 2cm apart. Bake for 18–22 minutes, rotating the tray halfway, until golden-brown and a skewer inserted into the center comes out clean.

Step 7: Cool & Serve

Let scones rest on a wire rack for 5 minutes. For maximum flavor, serve warm—the cheese will still be gooey, and the edges will retain their crispy, frico-like texture. Store leftovers in an airtight container at room temperature for up to 3 days.

Pro Tips

• Frico Effect: As the scones bake, Gruyère may ooze slightly, forming crispy, golden edges. This is intentional and adds an addictive, salty crunch.

• Herb Variations: Swap chives for 1 tsp dried thyme or rosemary (reduce to 1/2 tsp for fresh herbs) for a more robust aromatic profile.

• Make-Ahead: Assemble dough 1 day in advance, chill overnight, and bake the next morning for even deeper flavor.

Enjoy these savory scones with a cup of tea or coffee for a balanced, indulgent experience!