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Salt-baked walnut brioche scones

Salt-baked walnut brioche scones

8 servings


  • 1 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1 1/2 tsp baking powder
  • 1 pinch fine salt (Himalayan salt is preferred)
  • 6 tbsp unsalted butter, softened, cut into 12 pieces
  • 6 extra-large egg yolks
  • 1/4 cup heavy cream
  • 1 cup walnuts, chopped


Place the tempered salt block on a heavy baking sheet and place on the middle rack of the oven. Turn on the oven to 350F, and heat the block for 1 hour. In the work bowl of a food processor equipped with a steel blade, combine the flour, sugar, baking powder and salt. Process in short pulses to combine. Add the butter and process in 2 to 3 pulses until it is dispersed evenly.Add the egg yolks and cream and process until the mixture becomes a cohesive dough, about 40 seconds. Add the walnuts and process in pulses until combined, but not so much that the walnuts become finely ground. Turn the dough out onto a clean work surface and pat into a 9-inch circle about 3/4-inch thick. Cut into 8 wedges. Arrange the cut scones on the hot salt block and bake until puffed and browned, about 18 minutes. Remove from the salt block with a spatula and let cool on a rack for 5 minutes before serving.

Nutritional info (per serving)

Calories 2968g

Fat 200g

Saturated fat 72g

Carbs 248g

Fiber 16g

Sugar 104g

Protein 56g

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