MAPLE-NUT SCONES

FOR THE TOPPING:
3 tablespoons all-purpose flour
2 tablespoons granulated sugar
2 tablespoons finely chopped nuts, toasted*
2 tablespoons firm butter or margarine
FOR THE SCONES:
2 cups 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

Heat oven to 400 degrees F (375 F for dark or nonstick cookie sheet).

TO MAKE THE TOPPING:
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.

TO MAKE THE SCONES:
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.

*To toast nuts, bake uncovered in ungreased shallow pan in 350 degree F oven 6 to 10 minutes, stirring occasionally, until golden brown.

SERVING SUGGESTION:
Serve these tender scones warm with a dollop of honey butter or a drizzle of maple syrup.

Makes 8 scones
From: Recipelink.com
Adapted from source: Recipe booklet: Fall Baking, Betty Crocker Recipe Magazine #235, September 2006