Scones with Streusel Topping

Scones with Streusel Topping
Scones with Streusel Topping

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • Streusel:

  • 3

    TB whole wheat pastry flour

  • 2

    TB butter, melted

  • 5

    TB brown sugar

  • 1

    tsp cinnamon

  • 1/2

    cup chopped walnuts

  • Scones:

  • 3 1/4

    cups whole wheat pastry flour

  • 1

    TB baking powder

  • 1/2

    tsp salt

  • 1/2

    cup cold butter

  • 2

    large eggs

  • 1/2

    cup plus 2 TB heavy cream or buttermilk, divided

  • 1/2

    cup maple syrup

  • 1/2

    tsp vanilla extract

  • 1

    cup walnuts, coarsely chopped

Directions

For the streusel topping, mix all ingredients and set aside. For the scones, preheat oven to 425. Line a baking sheet with parchment. In a large bowl, whisk flour, BP, and salt. Cut butter into pieces and use pastry blender to mix with flour mixture. In a small bowl, whisk eggs, 1/2 cup cream, maple syrup and vanilla. Mix well. Make a well in dry mixture and pour in the wet mixture. Stir just until mixed, then stir in walnuts. Divide dough in half. Dump it out onto a floured counter and shape each half into a circle 3/4 inch thick. Slice each round, like a pie, into 6 wedges. Place each scone onto prepared baking sheet with at least 1 inch between them. Brush tops with remaining 2 TB cream, and press the streusel mixture on top. Bake 15-18 minutes, until golden. Transfer to a wire rack to cool.

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