Monday, October 10, 2011

Breakfast: Whole Wheat Walnut Scones with Streusal

I made this recipe from Robin Asbell's The New Whole Grains Cookbook. These were a big hit at my house.


3 1/4 c whole wheat pastry flour
1 T baking powder
1/2 t salt
1/2 c cold butter
2 large eggs
1/2 c (plus 2 T) heavy cream or buttermilk, divided
1/2 c maple syrup
1 c walnuts, coarsely chopped

3 T whole wheat pastry flour
2 T butter, melted
5 T maple sugar chunks
1 t ground cinnamon
1/2 c finely chopped walnuts


  1. Streusel--mix ingredients in small bowl and reserve.
  2. Scones--preheat oven to 425. Grease a baking sheet or line it with parchment paper. In a large bowl whisk the flour, baking powder and salt. Cut the butter into small bits with a pastry cutter. In a small bowl, whisk the eggs and 1/2 cup of half and half (reserve the 2 T), the maple syrup and vanilla. Mix well.
  3. Make a well in the dry mixture and pour in the wet mixture. Stir until just incorporated; then add the walnuts. Divide dough into 12 scones. Place on baking sheet with some breathing room between them. Brush the tops of the scones with the reserved half and half and press the streusel mixture on the top. Bake for 15 to 18 minutes until golden. Cool on a wire rack.

Other Details:
  • Makes 12 scones.
  • You can substitute dried fruit for the nuts. 
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