Scones with Streusel Topping

By mangia_g2

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

Details

Servings 12

Preparation

Step 1

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.