Joey’s Walnut Scones
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Description
This delightful recipe for walnut scones comes from the “Friends” cookbook and will give you a taste of that Central Perk vibe. While Joey was once hilariously hit in the head with one of these baked goods after making an innocent (but likely misplaced) comment, he still enjoyed it with his usual charm. Instead of tossing them at loved ones, try serving these warm scones with a smear of butter or your favorite jam. They’re perfect for a quick snack or a cozy brunch treat that’s easy enough to whip up in under 30 minutes!
Recipe Category
Scones
Keywords
Quick Breads, Breads, Kid Friendly, Brunch, Under 30 Minutes, Oven Baked
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 1/2 cups |
| Baking powder | 1 1/2 teaspoons |
| Salt | 1/2 teaspoon |
| Sugar | 1/3 cup |
| Unsalted butter (cold) | 6 tablespoons |
| Milk | 1 cup |
| Chopped walnuts | 1/2 cup |
Nutritional Information (Per Serving)
| Calories | 283.1 kcal |
|---|---|
| Fat Content | 13.2 g |
| Saturated Fat | 5.9 g |
| Cholesterol | 24.1 mg |
| Sodium | 204.9 mg |
| Carbohydrates | 36.2 g |
| Fiber | 1.4 g |
| Sugar | 7.7 g |
| Protein | 5.5 g |
Recipe Servings: 9 scones
Instructions
-
Preheat the oven to 425°F (220°C). Grease a large baking sheet or line it with parchment paper and set it aside.
-
Prepare the dry ingredients: In the working bowl of a food processor, combine the all-purpose flour, baking powder, salt, and sugar. Pulse a few times to thoroughly blend the ingredients together.
-
Add the butter: Cut the cold unsalted butter into small cubes and add them to the food processor. Pulse the mixture until it resembles coarse crumbs, with small pea-sized pieces of butter still visible throughout the mixture. This helps give the scones a flaky texture.
-
Incorporate the milk: Slowly pour the milk through the feed tube of the food processor while pulsing until the dough just starts to come together. Be careful not to over-mix the dough, as this could result in tougher scones.
-
Knead and shape the dough: Turn the dough out onto a lightly floured surface. If it seems a little sticky, you can gently knead in a bit more flour. At this point, fold in the chopped walnuts by hand, distributing them evenly throughout the dough.
-
Shape the scones: Roll the dough into a square approximately 9 inches across and 1/2 inch thick. Use a sharp knife or dough cutter to cut the dough into nine equal squares, each about 3 inches wide.
-
Arrange the scones: Place the scone squares on the prepared baking sheet, leaving about 2 inches of space between each one. This will give them room to expand as they bake.
-
Bake: Transfer the baking sheet to the preheated oven and bake for 12 to 15 minutes, or until the scones turn a light golden brown. The tops should be crisp, while the inside remains soft and tender.
-
Serve: Remove the scones from the oven and let them cool for a minute or two. Serve immediately, while still warm, with butter, jam, or even clotted cream for an extra indulgent treat.
Chef’s Tips:
- Chilled Butter: For flakier scones, make sure your butter is very cold before adding it to the flour mixture. You can even freeze it for a few minutes beforehand to ensure it stays firm.
- Substitutions: Feel free to swap out walnuts for other nuts like pecans or almonds, or even add dried fruit such as raisins or cranberries for a different twist.
- Storing: These scones are best enjoyed fresh, but they can be stored in an airtight container for up to 2 days. Reheat them briefly in a toaster oven for a warm, fresh-out-of-the-oven experience.
Enjoy these scones just like Joey, but without the head bump! Whether it’s a cozy brunch with friends or a quick treat with tea, they are sure to please any crowd.
