Maple-Walnut Scones

Another good basic scone recipe that is hearty and easy to make using pantry staples. Toasting the walnuts for a few minutes as you preheat the oven amps the flavor. If you don't like walnuts, you can substitute pecans, or another kind of nut. However, if you use dried fruit instead of nuts, you should cut the sugar.

Maple-Walnut Scones
Adapted from NYT Cooking
Makes 8

1 cup whole wheat flour

1 cup white flour

2 Tblsp brown sugar

2 tsp baking powder

1/4 tsp salt

1 stick butter, cut into cubes

1/2 cup toasted chopped walnuts

1/4 cup maple syrup

1 egg, beaten

2 Tblsp milk

Heat oven to 400 degrees. Line a baking sheet with a Silpat mat or parchment paper.

In a large mixing bowl combine the flours, sugar, baking powder and salt. Add the butter cubes and pinch them into the flour mixture until it has the texture of coarse breadcrumbs.

Add the walnuts and stir in the syrup and egg. Drizzle in the milk and stir until the dough starts to come together in a ball. If necessary, drizzle in a bit more milk. When the dough comes together, turn out onto your prepared baking sheet.

Form the dough into a flat 8" round. Cut into 8 wedges but do not separate them. Bake for 20 minutes and check the center. If it is still raw, separate along the cut lines into two halves and bake for a few more minutes. Let cool on the baking sheet and serve warm.