Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup cake flour, plus additional if necessary
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons cool unsalted butter, cut into chunks
- 1/2 cup finely chopped toasted walnut pieces
- 1 large egg, at room temperature
- 1/2 cup yogurt
- 1/4 cup maple syrup, plus
- 1 teaspoon maple syrup
- 1 large egg yolk
- 2 tablespoons milk
Directions
-
Position oven rack in the center of the oven; preheat oven to 375°F; line a large baking sheet with parchment paper; set aside.
-
In a bowl, mix both flours, baking powder, and salt together.
-
Cut in the butter with a pastry cutter, pressing the flour and butter together through the tines until the mixture resembles coarse meal.
-
Stir in the walnut pieces, whole egg, yogurt, and ¼ cup maple syrup; stir just until a batter comes together into a moist dough.
-
Lightly dust a clean, dry work surface with flour; turn out the dough onto it.
-
Knead a few times, just until the dough begins to hold its shape.
-
If it is sticky, add a touch more cake flour, just to keep it moist but stable.
-
Gently press-do not roll—into a circle about 8 inches in diameter.
-
Slice the circle into 8 wedges, like a pie.
-
Transfer these to the prepared baking sheet.
-
Whisk the egg yolk, remaining 1 teaspoon maple syrup, and milk in a small bowl.
-
Brush the mixture over the scones.
-
Bake about 20 minutes, until brown and firm.
-
Cool on a baking sheet for a couple of minutes, then transfer to a wire rack to continue cooling for at least 10 minutes before serving.