Rye Walnut Scone Recipe

Preheat the oven to 400°F (200°C). Spread the walnut pieces in a single layer on a small baking sheet and toast for 6–8 minutes, stirring once, until fragrant and lightly browned. Remove from oven and let cool. Reduce oven temperature to 400°F (if you prefer a slightly lower bake, set to 375°F).

Coarsely chop the cooled toasted walnuts and set aside. Measure quantity called for in the ingredient list.

In a large bowl, whisk together the all-purpose flour, rye flour, baking powder, baking soda, sugar, and sea salt until evenly combined.

Cut the cold unsalted butter into roughly 1/2-inch cubes. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour mixture until the largest pieces are about the size of small peas and the mixture looks crumbly. A few slightly larger flakes of butter are fine — they help create flaky layers.

In a separate small bowl or measuring cup, whisk together the egg, buttermilk, heavy cream, and vanilla extract until smooth.

Make a well in the center of the dry mixture and pour in about three-quarters of the wet mixture. Stir gently with a wooden spoon or flexible spatula until the dough begins to come together. Add the chopped toasted walnuts and fold them in, then add additional wet mixture as needed. The dough should be shaggy but hold together when pressed; avoid overmixing to keep scones tender.

Turn the dough out onto a lightly floured surface and gently gather it into a round disk about 1-inch thick (approximately 7–8 inches across). Press down only enough to shape; do not overwork. If the dough is sticky, dust with a little flour. If it feels warm, wrap the disk in plastic and chill for 10–15 minutes to firm up (this helps maintain flaky layers).

Place the dough disk on a parchment-lined baking sheet. Using a sharp knife or bench scraper, cut the disk into 8 equal wedges. Transfer wedges slightly apart to allow airflow. Whisk a small additional amount of heavy cream (about 1 tbsp) or an extra beaten egg and brush the tops of the scones lightly. Sprinkle the tops with turbinado or coarse sugar and, if using, a light pinch of coarse sea salt on each wedge.

Bake in the preheated oven for 16–20 minutes, rotating the pan halfway through, until the scones are risen and golden brown on top. An inserted toothpick should come out mostly clean. Baking time will vary slightly with oven and thickness of scones.

Remove the scones from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool another 10 minutes. Serve warm or at room temperature. Scones are excellent with butter, honey, or a smear of clotted cream.