Prep 1 hr
Cook 20 mins
For mom's fall baking
- 414.03 ml all-purpose flour
- 118.29 ml cake flour, plus additional if necessary
- 9.85 ml baking powder
- 2.46 ml salt
- 88.74 ml cool unsalted butter, cut into chunks
- 118.29 ml finely chopped toasted walnut pieces
- 1 large egg, at room temperature
- 118.29 ml yogurt
- 59.14 ml maple syrup, plus
- 4.92 ml maple syrup
- 1 large egg yolk
- 29.58 ml milk
- Position oven rack in the center of the oven; preheat oven to 375°F; line a large baking sheet with parchment paper; set aside.
- In a bowl, mix both flours, baking powder, and salt together.
- Cut in the butter with a pastry cutter, pressing the flour and butter together through the tines until the mixture resembles coarse meal.
- Stir in the walnut pieces, whole egg, yogurt, and ¼ cup maple syrup; stir just until a batter comes together into a moist dough.
- Lightly dust a clean, dry work surface with flour; turn out the dough onto it.
- Knead a few times, just until the dough begins to hold its shape.
- If it is sticky, add a touch more cake flour, just to keep it moist but stable.
- Gently press-do not roll—into a circle about 8 inches in diameter.
- Slice the circle into 8 wedges, like a pie.
- Transfer these to the prepared baking sheet.
- Whisk the egg yolk, remaining 1 teaspoon maple syrup, and milk in a small bowl.
- Brush the mixture over the scones.
- Bake about 20 minutes, until brown and firm.
- Cool on a baking sheet for a couple of minutes, then transfer to a wire rack to continue cooling for at least 10 minutes before serving.
Bad for my promise to eat more healthy, but OH MY, I love scones! Now I can make my favorite fall Starbuck's treat right at home. Thanks!