Dayrecipe Food Community

This makes two rounds of six scones each. This makes lovely nutty scones that aren’t too sweet.

MAKES: 12 servings
INGREDIENTS:

• 1 3/4 cups all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/2 cup butter, chilled
• 2 large eggs
• 2 teaspoons vanilla extract
• 2/3 cup milk
• 1 cup chopped walnuts
• 12 whole walnut halves
• 2/3 cup raisins (or any other dried fruit, chopped if large) – optional
• 2 Tablespoons egg white, beaten with a fork
• sugar for sprinkling

DIRECTIONS:

1. In a large mixing bowl, whisk together all the dry ingredients.
2. Work in the butter with a pastry knife just until the mixture is unevenly crumbly; it’s ok for some large chunks of butter to remain unincorporated.
3. In another mixing bowl, whisk together the eggs, vanilla and milk, stir in the chopped nuts and fruits, if using them.
4. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
5. Scrape the dough onto a floured pan or a parchment lined baking sheet, and divide it in half. Round each half into two 6-7″ circles. The circles should be about 3/4-1″ thick.
6. Using a knife that you’ve run under cold water, slice each circle into 6 wedges and place a walnut half on each wedge.
7. Brush the scone tops and walnut halves with the beaten egg white and sprinkle scones with sugar.
8. Place the pan of scones in the freezer for 30 minutes, uncovered.
9. While the scones are chilling, preheat the oven to 375 F.
10. Bake the scones for 20 to 25 minutes, or until they’re golden brown.
11. Remove the scones from the oven, and cool briefly on the pan, serve warm.

TIP:

• Scones can be frozen. To reheat frozen scones, tent them lightly with foil and place them in a preheated 320 F oven for about 20 minutes.