Mini Walnut Scones
2 C. all-purpose flour
2/3 C. finely chopped, toasted walnuts
4 t. baking powder
1/2 C. butter
3/4 C. milk, divided
24 walnut halves, optional
In large bowl, combine flour, chopped walnuts and baking powder. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Remove 2 T.. milk and set aside. Add remaining milk to flour mixture; stir just until moistened.
Turn dough out onto lightly floured surface; knead lightly a few times until smooth. Roll or pat out dough to 3/4-inch thickness; cut into 1 1/2-inch 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 oven for 10 to 12 minutes or until golden brown.
Makes 24 mini biscuits.
Add 1/2 t. dried oregano and 1/4 t. dried basil or 1/2 t. crushed dried rosemary to flour mixture. Use 2 1/2-inch round cutter. Bake for 12 to 14 minutes. Makes about 10 scones.
Add 1 tbsp. granulated sugar to flour mixture. After cutting in butter, stir in 1/2 C. raisins, currants or dried cranberries. If desired add 1 T. grated orange or lemon rind and sprinkle tops with granulated sugar. Use a 2 1/2-inch round cutter. Bake for 12 to 14 minutes. Makes about 10 scones.
Source: California Walnuts.