Apple, Blue Cheese & Walnut Scones

Yield: 8 scones

1½    cups cake flour
1       cup unbleached, all-purpose flour, plus
         more for shaping
1       teaspoon granulated sugar
1½    teaspoons baking powder
¼      teaspoon baking soda
1       teaspoon fine sea salt
¼      cup walnuts, toasted
¾      cup buttermilk
1       large egg
6       tablespoons unsalted butter, cut into
         ½-inch cubes, cold and cubed
½      cup dried apples, broken into
         pieces (if soft dried apples, roughly
         chop by hand)
¼      cup blue cheese
         egg wash (1 large egg plus 1 teaspoon
         water, whisked well)

Nutritional information per scone:
Calories 293 (40% from fat) • carb. 37g • pro. 7g • fat 13g • sat. fat 7g • chol. 50g • sod. 481g • calc. 77mg • fiber 1g

1. Insert the chopping blade into the work bowl of the food processor. Put the flours, sugar, baking powder, baking soda, and salt into the work bowl and run on Low to fully mix, about 20 seconds.
Add the toasted walnuts and pulse to roughly chop, about 2 to 3 pulses.
2. Put the buttermilk and egg in a liquid measuring cup and mix to fully combine. Reserve.
3. Add the butter to the dry ingredients and pulse until mixture is shaggy. While still pulsing, slowly add the liquid ingredients, until just combined; do not over-mix.
4. Pour the mixture onto a clean counter/large cutting board. Add the dried apple pieces and crumble the blue cheese over the mixture. Gently fold the dough over a few times to combine.
Form the dough into a 10-inch cylinder. Using a sharp knife, cut into 8 even rounds. Place on a parchment-lined baking sheet. Cover lightly and transfer to a refrigerator to chill for a minimum of 1 hour, up to overnight.
5. Once chilled, preheat oven to 400°F with the rack in the middle position. Brush each scone with egg wash.
6. Bake in preheated oven for about 25 to 30 minutes, or until golden brown. Remove from oven and allow to cool slightly on the baking sheet. Serve warm or at room temperature.