Maple-Nut Scones

 

3

tablespoons Gold Medal® all-purpose flour

2

tablespoons granulated sugar

2

tablespoons finely chopped nuts, toasted*

2

tablespoons firm butter or margarine

2

cups Gold Medal® all-purpose flour

2

tablespoons packed brown sugar

2

teaspoons baking powder

1/4

teaspoon salt

1/2

cup firm butter or margarine

1/2

cup coarsely chopped nuts, toasted*

1/3

cup pure maple syrup or maple-flavored syrup

1

egg

About 2 tablespoons milk

Additional milk

• 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. Cut in 2 tablespoons butter, using pastry blender or fork, until crumbly; set aside.
• 2 In large bowl, mix 2 cups flour, the brown sugar, baking powder and salt. 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.
• 3 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. Brush with additional milk. Sprinkle with topping. Cut into 8 wedges, but do not separate.
• 4 Bake 15 to 18 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.