Makes 9 large scones
|1||cup whole wheat flour|
|2 1/2||cups all-purpose flour|
|2||teaspoons baking powder|
|1||teaspoon baking soda|
|2||tablespoons granulated sugar|
|1||cup (2 sticks) cold unsalted butter, cut into 1-inch cubes|
|1 1/3||cups light cream|
|1||cup walnuts, chopped|
2. In a food processor, combine the wheat and all-purpose flours, salt, baking powder, baking soda, and granulated sugar. Pulse just to mix. Add the butter and pulse until the mixture has the consistency of very coarse sand.
3. Transfer the mixture to a large bowl. With a rubber spatula, add the cream and walnuts, stirring just until combined. The mixture should look shaggy.
4. Working quickly, spoon 1 scant cup of the batter into mounds on the baking sheet, spacing them about 1 inch apart.
5. Bake for about 25 minutes, or until the scones are lightly browned at the edges. Transfer to a wire rack to cool slightly.
|1 1/2||teaspoons maple extract (available at specialty markets)|
|3||tablespoons light cream|
|1||cup confectioners' sugar, sifted|
2. When the scones have cooled for 15 minutes, spoon a tablespoon of the maple glaze over each scone. Adapted from Haley House