Categories: Breakfast, Scones

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup cake flour, plus additional if necessary
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons cool unsalted butter, cut into chunks
• 1/2 cup finely chopped toasted walnut pieces
• 1 large egg, at room temperature
• 1/2 cup yogurt
• 1/4 cup maple syrup, plus
• 1 teaspoon maple syrup
• 1 large egg yolk
• 2 tablespoons milk

Directions

1. Position oven rack in the center of the oven; preheat oven to 375°F; line a large baking sheet with parchment paper; set aside.

2. In a bowl, mix both flours, baking powder, and salt together.

3. Cut in the butter with a pastry cutter, pressing the flour and butter together through the tines until the mixture resembles coarse meal.

4. Stir in the walnut pieces, whole egg, yogurt, and ¼ cup maple syrup; stir just until a batter comes together into a moist dough.

5. Lightly dust a clean, dry work surface with flour; turn out the dough onto it.

6. Knead a few times, just until the dough begins to hold its shape.

7. If it is sticky, add a touch more cake flour, just to keep it moist but stable.

8. Gently press-do not roll—into a circle about 8 inches in diameter.

9. Slice the circle into 8 wedges, like a pie.

10. Transfer these to the prepared baking sheet.

11. Whisk the egg yolk, remaining 1 teaspoon maple syrup, and milk in a small bowl.

12. Brush the mixture over the scones.

13. Bake about 20 minutes, until brown and firm.

14. 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.

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