Savory Walnut Mini Scones
DESCRIPTION
These tiny scones with toasted walnuts baked inside are perfect for an appetizer platter. Fill with carpaccio, prosciutto, shaved roast beef or smoked salmon. Top with horseradish & sour creaam mixture, mustard or chutney and garnish with fresh herbs.
Total Time
Prep Time
30 Mins
Cook Time
15 Mins
Total Time
45 Mins
Nutrition
Calories
98 cal
Total Fat
6 g
Polyunsaturated Fat
2 g
Cholesterol
11 mg
Sodium
72 mg
Carbohydrates
9 g
Dietary Fiber
1 g
Protein
2 g
Ingredients
- 2 cups all purpose flour
- 2/3 cup finely chopped toasted California walnuts
- 4 teaspoons baking powder
- 1/2 cup butter
- 3/4 cup 1% milk, divided
- 24 California walnut halves
Preparation
- In large bowl combine flour, walnuts and baking powder. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
- Remove 2 tablespoons milk and set aside; add remaining milk to flour mixture and stir until just moistened.
- Turn dough out onto lightly floured surface; knead a few times until smooth. Roll or pat out dough to 3/4-inch thickness; cut into 1 1/2-inch rounds using lightly floured cutter.
- Place on ungreased baking sheets. Brush tops with reserved milk; top each with a walnut half, pressing slightly into dough.
- Bake in 425ºF oven 10-12 minutes or until golden brown.