savory walnut thyme scones. homemade bread

I could probably change the title of this blog to something like "adventure through thyme" or "thyme to party" because, well, I love thyme. It's been my go-to herb for savory and sweet, and i keep on lovin its bright earthy taste. Out of all the huge rosemary and oregano bushes here on the farm, i am pulled towards the single wiry thyme shrub hiding amongst overwhelming comfrey. I visit it often and have so much affection for its small, yet generous offering. And here it comes, thyme and thyme again, into a savory sweet recipe. 


Scones are both a fine delicacy and a rustic hand bread; something just above a biscuit in fanciness. In this recipe, they could probably be called biscuits, but we'll call them scones. Call them whatever you like, because they will be devoured either way!


Here we mix wheat and white flour, add some flax for crunch and heartiness, and toast up some walnuts for a nutty rich flavor. Thyme, salt, pepper, mustard and cheese mix together to create a savory complex scone. These would be great for breakfast, snacking, or a side for lunch or dinner. Rion and I enjoyed these on a Tuesday night after work on the farm, alongside some buttery braised leeks for a simple, satisfying dinner.

As with other breads, scones have a special place deep in my glutinous heart. They are so quick to prepare, and so buttery and fulfilling. Breads like these bring people together through an ancient fabric; one of breaking bread and sharing life and compassion with community. They are simple pockets of joy that should be shared and opened up with steam rippling out from within the buttery layers. So eat, and share, and delight in these little joyous breads. 
  
Let's eat!

Savory Walnut Thyme Scones

Ingredients

1 1/4 c walnuts
1 1/2 c white flour
1 c whole wheat flour (or triticale flour)
2 tsp baking powder
1/2 tsp baking soda
1 tbsp flax seeds (optional)
1/2 tsp salt
1/4 tsp ground pepper
1 1/2 tsp fresh thyme (or 1/2 tsp dried)
1/2 c cold butter (1 stick)
1/3 c chevre cheese, crumbled (or gruyere, shredded)
1 egg, lightly beaten
1 c milk (or goat milk or buttermilk)
1 tbsp honey
1 tbsp dijon mustard

extra thyme or walnuts for topping

Directions

1. Preheat oven to 350 degrees F. Place 1 1/4 cups walnuts on a skillet or cast iron and turn on heat to medium. Stir often until walnuts are fragrant, browned and toasted. Let walnuts cool slightly and then coarsely chop.In a large bowl combine flours, flax seeds, baking powder, baking soda, salt, pepper, and thyme. 
2. Using a pastry blender (fancy), butter knives (less fancy), or your hands (low-tech) to cut in butter until the mixture resembles coarse meal. Stir in the coarsely chopped walnuts. Make a well in center of mixture. In a small bowl combine egg, milk, cheese, honey, and mustard; add all at once to flour mixture. Stir just until moistened.
3. Turn dough out onto a lightly floured surface. Dough may be slightly wet. Add a little extra flour to easily handle the dough. Knead dough by folding and gently pressing it for 10 to 12 strokes or until nearly smooth. Roll dough out to  3/4 in thickness and cut into 8 (for large sized scones) or 12 (for small sized scones) squares, triangles, or circles. Place scones 2 inches apart on greased baking sheet. Top with extra walnuts and/or thyme. Bake for 20 to 25 minutes or until golden brown.
4. Transfer to cooling rack. Serve warm with honey or butter, if desired.