Walnut Scones

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BREADS & DESSERTS: WALNUT SCONES

walnuts

2	cups bread flour, sifted
1	Tablespoon baking powder
1/2	teaspoon salt
2	Tablespoons granulated sugar
1/4	cup butter

3/4	cup Fisher Chef's Naturals chopped walnuts
1	whole fresh egg, well beaten
1/2	cup cold milk
1	egg yolk (for brushing tops)

Preheat oven to 425° F. Combine the first four ingredients and sift into a mixing bowl; cut in butter as for pie crust; then stir in 1/2 cup chopped walnuts. Blend thoroughly. Combine egg with milk and stir into mixture thoroughly. Turn out onto lightly floured board and knead for 30 seconds; roll out to 1/4-inch thickness; cut into diamond-shaped pieces and fold into triangles. Brush with slightly beaten egg yolk; sprinkle with remaining chopped walnuts and bake in a hot oven for 12-15 minutes. Serve warm.

Yields: 18 scones

Source: John B. Sanfilippo & Son, Inc.

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