Maple-Nut Scones

Ingredients

• 3 tablespoons flour all-purpose
• 2 tablespoons granulated sugar 
• 2 tablespoons nuts finely chopped toasted
• 2 tablespoons butter firm
• 2 cups flour all-purpose
• 2 tablespoons brown sugar packed
• 2 teaspoons double-acting baking powder 
• 0.3 teaspoon salt 
• 0.5 cup butter firm
• 0.5 cup nuts coarsely chopped toasted
• 0.3 cup maple syrup pure
• 1  eggs 
• 2 tablespoons milk 
• 1 serving milk 

Equipment

• bowl
• baking sheet
• oven
• blender

Directions

1. Heat oven to 400°F (375°F for dark or nonstick cookie sheet). In small bowl, mix 3 tablespoons flour, the granulated sugar and 2 tablespoons nuts.
2. Cut in 2 tablespoons butter, using pastry blender or fork, until crumbly; set aside.
3. In large bowl, mix 2 cups flour, the brown sugar, baking powder and salt.
4. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in 1/2 cup nuts. Stir in maple syrup, egg and just enough of the 2 tablespoons milk so dough leaves side of bowl and starts to form a ball.
5. Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 8-inch circle on ungreased cookie sheet.
6. Brush with additional milk.
7. Sprinkle with topping.
8. Cut into 8 wedges, but do not separate.
9. Bake 15 to 18 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges.
10. Serve warm.