Scones with Streusel Topping
- 3 TB whole wheat pastry flour
- 2 TB butter, melted
- 5 TB brown sugar
- 1 tsp cinnamon
- 1/2 cup chopped walnuts
- 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
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.