Cheddar–Walnut Scones

Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown and fragrant, 7–10 minutes. Let cool, then chop.

Whisk whole wheat flour, sugar, baking powder, kosher salt, and 1½ cups all-purpose flour in a large bowl. Add butter and toss to coat. Using your fingers, work butter into dry ingredients until pieces are pea-size. Add cheese and walnuts and toss to coat. Drizzle 1¾ cups cream over and mix with a wooden spoon until dough just begins to come together.

Turn out dough and any loose flour onto a lightly floured work surface. Briefly knead to bring dough together. Roll dough to ¾" thick (the shape doesn’t matter). Using a bench scraper to help lift dough, fold in half and rotate 90°. Roll to ¾" thick, fold in half, and rotate again. Repeat process 2 more times for a total of 4 folds, lightly dusting with more flour as needed; this will create lots of flaky layers. Flatten dough to a ¾"-thick rectangle, about 10x7". Chill, uncovered, at least 1 hour.

Preheat oven to 425°. Trim dough to 9x6", then halve lengthwise. Cut each half into thirds crosswise to form six 3" squares. Halve each on a diagonal (you should have 12 triangles).

Transfer dough to a parchment-lined rimmed baking sheet. Brush with cream and sprinkle with sea salt. Bake scones, rotating sheet halfway through, until tops are golden brown, 16–18 minutes. Transfer scones to a wire rack and let cool. Serve with Apple Butter.

Do Ahead: Dough can be made 1 day ahead; wrap tightly and chill. Scones, without brushing, can be made 1 day ahead; store in an airtight container or tightly wrapped at room temperature.