Saturday, November 10, 2007

Maple Walnut Scones

The cinnamon scones were such a hit at work that I decided to try another kind of scone. The sweet technology ladies at work didn't get a chance to try the cinnamon ones, so I made these just for them. They smelled delcious while cooking and tasted even better!

2 T brown sugar
2 T walnuts- chopped and toasted
½ cup butter or margarine
2 T brown sugar
2 t baking powder
¼ t salt
½ cup walnuts - chopped and toasted
1/3 cup maple syrup
1 egg
2 T milk
2 cups flour

Preheat oven to 400 degrees. Mix 2 T brown sugar and 2 T finely chopped nuts in small bowl and set aside. Cut the margarine into flour, 2 T brown sugar, baking powder, and salt with a pastry blender or two large knives in a large bowl until the mixture resembles fine crumbs. (I used my Kitchen Aid mixer and it worked just fine and was much easier). Stir in a ½ cup of toasted nuts. Stir in maple syrup, egg, and just enough milk so that the dough leaves the side of the bowl and forms a ball. Turn the dough on to a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times to coat. Pat or roll into an 8-inch circle on a lightly greased cookie sheet or pizza pan. Brush with milk and sprinkle with brown sugar nut mixture. Cut into eight wedges but do not separate. Bake for 16 to 18 minutes, or until golden brown. Immediately remove from cookie sheet; carefully separate the wedges. Serve warm and enjoy!

TIP OF THE DAY: This makes large scones. To make smaller ones pat into a rectangle and cut into small triangles.

Tomorrow's Daily Special: Taco Casserole