TO PRINT RECIPE, HIT CTRL+P OR HIT YOUR BROWSER'S "PRINT" BUTTON.

BREADS & DESSERTS: WALNUT SCONES Back to Recipes

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.

Recipe Courtesy of the Walnut Marketing Board.

© Copyright 1998-2005 by John B. Sanfilippo & Son, Inc. All Rights Reserved.