From: GOOD THINGS
“If Deidre wanted a fresh scone, there was only one way she was going to get one.” A great way to keep yourself occupied for an afternoon. Tuck them in simple parchment origami pockets and embellish with raffia or kitchen twine. Add a sprig of pine needles and you’ll be a dead ringer for Live Simple’s popular host.
- 3½ cups all-purpose flour
- 1 cup walnuts, finely chopped and toasted
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup unsalted butter
- 1 cup milk
- ¾ cup maple syrup
- Preheat the over to 425° F.
- In a large bowl, combine flour, walnuts, baking powder and salt. Cut in the shortening and/or butter until the mixture resembles coarse crumbs.
- In a separate bowl, combine the milk with 1/3 cup of the maple syrup. Add the wet ingredients to the dry ingredients and mix until you’ve formed a very soft dough.
- Flour your work surface generously. Scrape the dough out of the mixing bowl onto the floured surface. Divide the dough in half.
- Working with one half at a time, gently pat the dough into a 7-inch circle about 7/8-inch thick. Transfer the circle to a parchment-lined or lightly greased cookie sheet or other flat pan. Repeat with the remaining half of the dough, placing it on a separate pan.
- Using a knife or rolling pizza wheel, divide each dough circle into eight wedges. Gently separate the wedges so that they’re almost touching in the center, but are spaced about an inch apart at the edges. Pierce the tops of the scones with the tines of a fork, and brush them with some of the remaining maple syrup.
- Bake the scones for 15 to 18 minutes, or until golden brown. Remove from the oven and brush with any remaining maple syrup. Wait a couple of minutes, then gently separate the scones with a knife and carefully transfer them to a cooling rack. Serve warm or at room temperature.
Special Note: To keep your scones fluffy, place your mixing bowl in the freezer for a few minutes before starting, and keep the butter and milk chilled. Work quickly and avoid over mixing.