A reader asked me if I might be able share the recipe for Once Upon A Tart's toasted walnut scones with raspberry preserves. I decided to do one better and actually make them. Toasted, ground walnuts are added to the scone dough, lending a nutty taste and unique flavor to these scones. The thumbprint filled with raspberry jam is the perfect way to compliment the nuttiness.
I was in Jersey earlier this month and while I visited Once Upon A Tart in New York City, I didn't get a scone to sample. Their tarts were all delicious and so was the soup. Two items I failed to taste were the scone and biscotti. I make both of those the most often from their cookbook, so I chose to go with what I don't make often. It's nice to compare tastes to the pros. Once Upon A Tart also seemed like a nice place to work. It would definitely be fun baking so much awesome all day.
First, the walnuts are toasted and ground finely before being mixed with the flour, sugar, and leavenings. Butter is processed in until a fine meal is formed.
Unlike their other scone recipes, this one doesn't use eggs, just buttermilk and vanilla extract. I figured the scones might come out more like a biscuit-shortbread hybrid without the eggs.
Instead of making the full recipe I cut it in half, but portioned the scones out using a 1/4 cup measuring cup instead of 1/2 cup so I'd still get 12 scones. Just like thumbprint cookies, the tops are indented and filled with raspberry preserves before baking.
Once Upon A Tart does not fail to disappoint. These scones weren't quite flaky as others I've made and seemed more like a giant cookie, but they were flavorful and would be enjoyable with a cup of hot tea. While I don't eat scones with jam much at all, I liked the little burst of raspberry flavor. In the book, they say you can fill it with any preserve you like, and even lemon curd.
toasted walnut scones with raspberry preserves
Recipe from Once Upon A Tart
Makes 12 scones
4 cups unbleached all-purpose flour
Just under 1 cup walnuts, toasted and ground fine
1/2 cup granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound (2 sticks) cold unsalted butter, cut into 1/4-inch cubes
1 1/3 cups cold buttermilk
2 teaspoons vanilla extract
1 1/2 cups raspberry preserves
- Position your oven racks so that one is in the center, and preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Dump the dry ingredients into the bowl of a food processor fitted with a metal blade, and pulse to mix.
- Add the butter all at once, and run the food processor for about 15 seconds, then switch to pulse. Continue pulsing until there are no chunks of butter left and the mixture looks like moist crumbs. Be careful not to overwork the mixture. Remove the blade from the food processor, and dump the flour-butter crumbs into a big bowl.
- In another, small bowl, whisk the buttermilk and vanilla together. Pour them into the bowl with the crumbs, and stir with a wooden spoon until the dough comes together ad there is no flour visible. Don't work it a moment longer than necessary.
- Use a 1/2-cup measuring cup to scoop out the dough. Roll each piece of dough into a ball, and place it on your baking sheet, leaving 2 inches between scones. Press down on each scone with the heel of your hand to create a fat disk, 1-1 1/2 inches thick.
- Press a crater into the center of each scone with a tablespoon or soup spoon dipped in a glass of hot water. Spoon a tablespoon or more of preserves into the crater of each scone. The preserves should be flush with the rest of the scone. If you pile it higher, it'll drip down the sides of the scone when it cooks.
- Place the baking sheet on the center rack in the oven, and bake the scones for 20-25 minutes, until the tops are golden brown and a toothpick or small knife inserted into a scone comes out clean. You'll have to poke around the jam, so it won't be the center exactly. Just make sure to insert the toothpick or knife deep into the scone.
- Remove the baking sheet from the oven, and place it on a wire rack to let the scones cool for a few minutes. Lift the baking sheet off the rack, and use a metal spatula to transfer the scones from the baking sheet to the rack, or directly to whatever you're serving them from. Serve fresh out of the oven or at room temperature.