• Cooking Time:
  • Servings:
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  • 2 tablespoons Brown sugar -- packed
  • 2 tablespoons Walnuts -- or almonds
  • chopped
  • 1/2 cup Butter or margarine -- firm
  • 2 tablespoons Brown sugar -- packed
  • 2 teaspoons Baking powder
  • 1/4 teaspoon Salt
  • 1/2 cup Walnuts -- or almonds
  • chopped and toast
  • 1/3 cup Maple syrup
  • 1 Egg
  • 2 tablespoons Milk


  • Preheat oven to 400 degrees. Mix 2 tablespoons brown sugar and 2 tablespoons finely chopped nuts; reserve. Cut the margarine into the flour, 2 tablespoons brown sugar, baking powder and salt with a pastry blender in a large bowl until the mixture resembles fine crumbs. Stir in 1/2 cup toasted nuts.
  • Stir in the maple syrup, egg and just enough of the milk so that the dough leaves the side of the bowl and forms a ball. Turn the dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into an 8-inch circle on an ungreased cookie sheet. Brush with milk. Sprinkle with the brown sugar-nut mixture. Cut into 8 wedges, but do not separate. Bake for 16 to 18 minutes, or until golden brown. Immediately remove from the cookie sheet; carefully separate the wedges.
  • Serve warm.

Categories: Scone 
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