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Scones: Mini California Walnut Scones




Source of Recipe


California Walnut Commission


Recipe Introduction


"These tiny scones are perfect for an appetizer platter. Fill with carpaccio, prosciutto, shaved roast beef or smoked salmon. Top with: horseradish/sour cream mixture, Dijonnaise, herbed mustard or chutney. Garnish with fresh herbs. Also great served on their own with soups or as brunch fare (see variations below)."




List of Ingredients




2 cups (500 mL) all-purpose flour
2/3 cup (150 mL) finely chopped, toasted California walnuts
4 tsp (20 mL) baking powder
1/2 cup (125 mL) butter
3/4 cup (175 mL) milk, divided
24 California walnut halves, optional


Recipe



In large bowl, combine flour, walnuts and baking powder. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Remove 2 tbsp (30 mL) milk and set aside; add remaining milk to flour mixture and stir until just moistened. Turn dough out onto lightly floured surface; knead lightly a few times until smooth. Roll or pat out dough to 3/4-inch (2-cm) thickness; cut into 1-1/2-inch (4-cm) rounds using lightly floured cutter. Place on ungreased baking sheet. Brush tops with reserved milk; if desired, top each with a walnut half, pressing slightly into dough. Bake in 425 F (220 C) oven 10 to 12 minutes or until golden brown.

Variations:

Savoury Biscuits -- Add 1/2 tsp (2 mL) dried oregano and 1/4 tsp (1 mL) dried basil or 1/2 tsp (2 mL) crushed dried rosemary to flour mixture. Use 2-1/2-inch (7-cm) round cutter. Bake 12 to 14 minutes. Makes about 10 scones.

Sweet Scones -- Add 1 tbsp (15 mL) granulated sugar to flour mixture. After cutting in butter, stir in 1/2 cup (125 mL) raisins, currants or dried cranberries. If desired, add 1 tbsp (15 mL) grated orange or lemon rind and sprinkle tops with granulated sugar. Use 2-1/2-inch (7-cm) round cutter. Bake 12 to 14 minutes.

Makes about 10 scones.