MAPLE-NUT SCONES

Maple-Nut Scones image

With a 20-minute prep time, these scones can be baking in the oven while you're family's still asleep!

Provided by Betty Crocker Kitchens

Time 40m

Yield 8

Number Of Ingredients 14

Ingredients

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

Steps:

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.
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.
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.
Bake 15 to 18 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.

Nutrition Facts : Calories 390, Carbohydrate 43 g, Cholesterol 65 mg, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Scone, Sodium 300 mg, Sugar 15 g, TransFat 1 g