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    Maple-Nut Scones


    Source of Recipe


    Betty Crocker's Homemade Quick Breads

    List of Ingredients




    2 tablespoons Brown sugar -- packed
    2 tablespoons Walnuts -- or almonds chopped
    1/2 cup Butter or margarine -- firm
    2 tablespoons Brown sugar -- packed
    2 teaspoons Baking powder
    1/4 teaspoon Salt
    1/2 cup Walnuts -- or almonds
    chopped and toast
    1/3 cup Maple syrup
    1 Egg
    2 tablespoons Milk

    Recipe



    Preheat oven to 400 degrees. Mix 2 tablespoons brown sugar and 2 tablespoons finely chopped nuts; reserve. cut the margarine into the flour, 2 tablespoons brown sugar, baking powder and salt with a pastry blender in a large bowl until the mixture resembles fine crumbs. Stir in 1/2 cup toasted nuts.

    Stir in the maple syrup, egg and just enough of the milk so that the dough leaves the side of the bowl and forms a ball. Turn the dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into an 8-inch circle on an ungreased cookie sheet. Brush with milk. Sprinkle with the brown sugar-nut mixture. Cut into 8 wedges, but do not separate. Bake for 16 to 18 minutes, or until golden brown. Immediately remove from the cookie sheet; carefully separate the wedges. Serve warm. Makes 8

 

 

 

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