Walnut Scones
A fragrant, tender walnut cookie shaped with a chrysanthemum mold.
Ingredients
cake flour
250 g
baking powder
1 tbsp (15 ml)
unsalted butter (cut into 1 cm pieces, chilled)
85 g
granulated sugar
60 g
egg
1/2
milk
60 ml
walnut pieces (lightly chopped)
70 g
decorative walnuts
12
cake flour (for dusting)
to taste
milk (for brushing surface)
to taste
Instructions
1
Prepare ingredients
Sift the cake flour and baking powder together to combine. Cut the butter into 1 cm pieces and chill in the refrigerator. Chop the walnuts lightly.
2
Mix dry ingredients and butter
Sift the flour mixture into a bowl, then rub the chilled butter into the flour with your hands until the mixture is crumbly. Add the granulated sugar and stir lightly by hand. Add the walnut pieces and stir to combine.
3
Add egg and milk
Mix the egg and milk together in a small bowl, then pour the mixture into the bowl of dry ingredients. Stir with a spatula until no loose dry flour remains. Gather the dough into a ball, wrap it tightly in plastic wrap, and chill in the refrigerator for 1 hour.
4
Shape and bake
Preheat the oven to 180°C. Dust a work surface with flour, then roll the dough out to 1.5 cm thickness. Cut out flower-shaped scones, and arrange them on a baking sheet lined with a baking mat, leaving space between each. Brush the surface of each scone with milk, then press 1 decorative walnut into the top of each. Bake in the preheated 180°C oven for 15–20 minutes.
