Herbed Walnut Scones
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Herbed Walnut Scones
Herbed Walnut Scones
2 cups flour
1 tbsp. baking powder
3/4 tsp. salt
1/2 cup cold butter, cut into 16 pieces
1/2 cup finely chopped walnuts, toasted
2 eggs
1/2 cup light sour cream
3 tbsp. snipped fresh chives
2 tbsp. snipped fresh herbs (such as rosemary, basil, thyme, sage and chervil)

Prep: 20 minutes, Cook: about 20 minutes, Makes: 16 small scones

1. Preheat oven to 375°F and line a baking sheet with parchment paper. Stir together flour, baking powder and salt in a medium bowl. Cut in butter with a pastry blender until about the size of small peas; stir in walnuts.

2. Mix eggs, sour cream, chives and herbs in a small bowl; stir into flour mixture with a fork. Gather mixture into a ball with your hands and pat into an 7x9-inch rectangle on a lightly floured board.

3. Cut into 16 small wedges and place on prepared baking sheet. Bake for about 20 minutes or until lightly browned.

Serve with dinner or cut into 1-inch squares and serve with cheese and olives as an appetizer.

Nutritional Information:
150 calories, 4 g protein, 10 g total fat (4.5 g sat., 0 g trans), 13 g carbohydrate, 1 g fiber, 1 g sugar, 45 mg cholesterol, 240 mg sodium, 4 points