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Rose Walnut Scones

• 1 c. chopped walnuts
• 2 c. all purpose flour (for best results sift or spoon the flour into the measuring cup)
• 1/4 - 3/4 c. granulated sugar (or Organic Evaporated Cane Juice Crystals)
• 2.5 tsp. baking powder
• 1/2 - 1 tsp. ground cardamom (depending on your preferred level of spice)
• 1/4 tsp. Sale di Cervia Sea Salt (omit if using salted butter)
• 1/2 c. cold, unsalted butter
• 1 whisked egg
• 1 tsp. Pure Rose Extract
• 1/2 tsp. Pure Vanilla Extract
• About 1/4 c. milk

1. Preheat the oven to 400 degrees. While the over in preheating, toast the walnuts for about 5 minutes, and then put them in the freezer.
2. In a large mixing bowl, mix the all dry ingredients except the walnuts (flour, sugar, baking powder, cardamom and Sale di Cervia Sea Salt).
3. Use a pastry cutter to cut in the butter. The mixture is done when it resembles coarse cornmeal.
4. Add the walnuts, Pure Rose and Pure Vanilla Extracts and egg. Stir just enough to get the walnuts mixed.
5. With minimal stirring, mix in just enough milk to make the dough stick together. It will be crumbly and there should still be a little bit of dry flour left in the mixing bowl.
6. Turn the dough out on a heavily floured cutting board.
7. Knead the dough slightly. When it is done, it should be easy to handle and smooth.
8. Gently pat the dough to one large 1–inch thick discs or two small 1-inch thick discs.
9. Cut each disc into 6 wedges.
10. Transfer the scones to a buttered or parchment-lined baking sheet.
11. Bake the scones for 10-20 minutes. The scones are done when they are lightly golden or when an inserted toothpick comes out clean.
12. Cool on the baking sheet. Serve with butter or clotted cream.

Recipe adapted from and photo courtesy of

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