How do I not know about this woman?! I watched the video and am, indeed, thoroughly charmed. I love her philosophies, and those scones look just my speed. Will be making them soon…and also taking a trip to Santa Monica!
I love Huckleberry, huge fan! I also love Walnut jam scones (a new discovery as of yesterday). I had a walnut scone strawberry preserves at Akasha in Culver City and have been craving another all morning only to pop on here and find this! What a successful friday morning.
Hi Tim,
just wondering, as I am allergic to nuts (but can eat almonds), whether I could substitute ground walnuts for ground almonds. I generally swap hazelnuts 1 to 1 with almonds, but have never tried with walnuts.
Thanks!
Thanks for the quick reply Tim!
Since I don’t know what I am missing out on with the walnuts, I will try an almond version and let you know how I went!
I’m a huge fun of Zoe’s restaurants. My parents live two blocks away from Sweet Rose, which is very dangerous and I just ate at Huckleberry two days ago. I’ve loved everything that i’ve ever ordered! Just one more thing, you gotta check out the Thursday Night Dinners at Huckleberry. They are truly a special dining experience and your mouth with thank you for every single bite from the first course to the last!
Tim, it looks like you have competition for title of superfan! ;)
I saw a (tv) segment on Huckleberry…and, if I lived closer I’d likely frequent the place. These are such original/unusual, beautiful scones – I want to bake them right now (if I wasn’t already making strawberry tiramisu)!
Thanks for sharing this recipe and video! I’m totally smitten with her outlook on both baking and life; how brilliant it is to aim to be present in whatever you do. Such a simple yet powerful concept.
My new favourite breakfast! The scones are as delicious as advertised, and fun to make. I had trouble grinding the walnuts in my big processor so I threw the flour in there and tried again, problem solved. It’s really a great recipe, thanks so much!
I love everything about this post — the recipe, the food quiz, and Zoe Nathan! I hope to have achieved some of her happiness at some point in my life.
Re: her food quiz – I live right by the Mill, and their toast is fantastic! I feel silly saying that, but it is always delightful. They routinely have a special called the “Number 4”, and a few weeks ago it was an apricot sage bread with butter, honey, and sea salt. Perfection.
I made these 3 times over the last 3 days. First for Teacher Appreciation Day, then for the family because they looked so good the first time, then for us again because they were so good! When is the cookbook coming out? I need it!
For the walnut measurement, is it 4.5 tablespoons after they are ground? I just wanted to check in case I have trouble grinding them (like Dominique) and have to use flour.
Hey Tim – I’ve loved your blog and made your recipes for years! I just tried these scones–my first scones ever–and the dough was insanely crumbly and never came together. What did I do wrong? They’re freezing now so I’m not sure how they’ll bake out, but I wanted to know for the future what I can do to fix the dough when it isn’t coming together. Do you just add some additional liquid?
Hey Tan- Yeah, I am guessing some measurement was off. Did you fluff and scoop the flour? Yes, in the future adding some more buttermilk would be fine. The dough is pretty crumbly, so I am guessing you just needed to add a little extra buttermilk. Hopefully they bake up okay!
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Stacy says:
May 10th, 2013 at 10:47 am
How do I not know about this woman?! I watched the video and am, indeed, thoroughly charmed. I love her philosophies, and those scones look just my speed. Will be making them soon…and also taking a trip to Santa Monica!
Kristen says:
May 10th, 2013 at 11:05 am
TIM! These are gorgeous. I’m definitely making these for our next lab meeting.
Gotta love science and baked goods!
Evan says:
May 10th, 2013 at 11:14 am
I love Huckleberry, huge fan! I also love Walnut jam scones (a new discovery as of yesterday). I had a walnut scone strawberry preserves at Akasha in Culver City and have been craving another all morning only to pop on here and find this! What a successful friday morning.
Mary Anne says:
May 10th, 2013 at 11:37 am
I could not agree more with Zoe about the potato pancakes/applesauce combo. Sounds so humble, tastes so divine!
jenny says:
May 10th, 2013 at 1:04 pm
she is lovely! I’m headed to LA at the end of June–this is definitely going on the list of places I need to visit.
Tim says:
May 10th, 2013 at 1:08 pm
Do it, Jenny! I also really love the bakery at Milo & Olive, which is their pizza place.
Franziska says:
May 10th, 2013 at 1:36 pm
Hi Tim,
just wondering, as I am allergic to nuts (but can eat almonds), whether I could substitute ground walnuts for ground almonds. I generally swap hazelnuts 1 to 1 with almonds, but have never tried with walnuts.
Thanks!
Tim says:
May 10th, 2013 at 1:41 pm
Hi Fran- Technically, the recipe will work just fine. It will obviously taste very differently, but I bet it will still be good.
Franziska says:
May 10th, 2013 at 1:52 pm
Thanks for the quick reply Tim!
Since I don’t know what I am missing out on with the walnuts, I will try an almond version and let you know how I went!
Caroline Shields says:
May 10th, 2013 at 3:54 pm
Um, yes. Those look/sound incredible! So glad you included the video! She rocks.
Halleh says:
May 10th, 2013 at 5:07 pm
I’m a huge fun of Zoe’s restaurants. My parents live two blocks away from Sweet Rose, which is very dangerous and I just ate at Huckleberry two days ago. I’ve loved everything that i’ve ever ordered! Just one more thing, you gotta check out the Thursday Night Dinners at Huckleberry. They are truly a special dining experience and your mouth with thank you for every single bite from the first course to the last!
Tim, it looks like you have competition for title of superfan! ;)
Salvegging says:
May 10th, 2013 at 9:40 pm
Mmm looks delightful. Raspberry and walnut is so great together, and thanks for the video : ) I love how she talks about messiness.
I am intrigued by the technique of these scones…usually I am afraid to freeze unbaked dough though everyone else does!
Have you ever made Rose Levy Berenbaum’s currant scones? I blogged it recently and was pretty swooned by the feathery layers.
Also…I made your snap pea/radish/feta salad tonight. Great!
ItalianGirlCooks says:
May 11th, 2013 at 10:52 am
I saw a (tv) segment on Huckleberry…and, if I lived closer I’d likely frequent the place. These are such original/unusual, beautiful scones – I want to bake them right now (if I wasn’t already making strawberry tiramisu)!
Laura@howtocookgoodfood says:
May 11th, 2013 at 11:35 am
What an amazing sounding scone recipe, so original . Wish that Restaurant was near to me!
Dawn | Kitchen Travels says:
May 11th, 2013 at 12:09 pm
So inspiring… and so adorable! Love her.
Portia Hunt says:
May 11th, 2013 at 9:11 pm
That looks great you guys! Scones can be very zzzzzz… but those look particularly luscious!
Sasha says:
May 12th, 2013 at 6:59 am
Thanks for sharing this recipe and video! I’m totally smitten with her outlook on both baking and life; how brilliant it is to aim to be present in whatever you do. Such a simple yet powerful concept.
Luisa says:
May 12th, 2013 at 9:56 am
Socks, off!! So charming.
Dominique says:
May 12th, 2013 at 7:27 pm
My new favourite breakfast! The scones are as delicious as advertised, and fun to make. I had trouble grinding the walnuts in my big processor so I threw the flour in there and tried again, problem solved. It’s really a great recipe, thanks so much!
Sophie says:
May 14th, 2013 at 11:45 am
I love everything about this post — the recipe, the food quiz, and Zoe Nathan! I hope to have achieved some of her happiness at some point in my life.
Re: her food quiz – I live right by the Mill, and their toast is fantastic! I feel silly saying that, but it is always delightful. They routinely have a special called the “Number 4”, and a few weeks ago it was an apricot sage bread with butter, honey, and sea salt. Perfection.
Kylie says:
May 15th, 2013 at 6:56 am
Oh my LORD those scones look amazing. Excuse me now while I plan all those restaurants you mentioned into my travel schedule…
Ashley Bee (Quarter Life Crisis Cuisine) says:
May 16th, 2013 at 8:39 am
A thumbprint scone? I’ve never heard of such a thing! These look delish!
Amy says:
May 16th, 2013 at 9:01 am
I made these 3 times over the last 3 days. First for Teacher Appreciation Day, then for the family because they looked so good the first time, then for us again because they were so good! When is the cookbook coming out? I need it!
Jarome says:
May 17th, 2013 at 8:51 am
This looks so delish on a breakfast table. And I must say Zoe Nathan is lovely. XOXO
Maria Ruiz says:
November 2nd, 2013 at 11:44 pm
I love everything about Huckleberry the food is the best and the people who works there treat you very good, Zoe your place is #1
bea says:
February 10th, 2014 at 6:39 pm
For the walnut measurement, is it 4.5 tablespoons after they are ground? I just wanted to check in case I have trouble grinding them (like Dominique) and have to use flour.
Tim says:
February 10th, 2014 at 6:54 pm
Bea, yes-after they are ground.
Tan says:
December 13th, 2014 at 8:07 am
Hey Tim – I’ve loved your blog and made your recipes for years! I just tried these scones–my first scones ever–and the dough was insanely crumbly and never came together. What did I do wrong? They’re freezing now so I’m not sure how they’ll bake out, but I wanted to know for the future what I can do to fix the dough when it isn’t coming together. Do you just add some additional liquid?
Tim says:
December 13th, 2014 at 7:01 pm
Hey Tan- Yeah, I am guessing some measurement was off. Did you fluff and scoop the flour? Yes, in the future adding some more buttermilk would be fine. The dough is pretty crumbly, so I am guessing you just needed to add a little extra buttermilk. Hopefully they bake up okay!