1 stick frozen butter, of which you will use 4 TBS
1/2 cup toasted walnuts
1/4 cup milk
1/4 cup greek yogurt, whole works best
1/2 cup white whole wheat flour
1/2 cup all purpose flour
scant 1/8 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
scant 1/8 teaspoons baking soda
1 teaspoon sage, minced or more to your taste
Brown Butter Maple Glaze
1 tablespoon butter
1/8 cup maple syrup
1/3 cup confectioner’s sugar
1 tablespoon milk or cream, use enough to slightly thin the glaze
- Heat oven to 425 degrees
- Grate 4 Tbs of butter and place in freezer until ready to use
- Whisk milk and yogurt together, set aside. (If your kitchen is warm, place in fridge until needed.)
- Mix together flours, sugar, baking powder, baking soda, salt and sage. Add frozen grated butter and toss until butter is well coated. Gently stir in milk mixture with a spatula just to combine.
- Place onto a floured bench and knead a few times until it comes together. Gently press into a 1/4″ thick square, then fold up long sides in thirds (like folding a letter) then fold up short sides until you have a small tall square. Place in freezer for five minutes on a floured plate.
- Place on floured bench and gently fold or roll into 1/4″ thick square. Place enough walnuts to generously cover the surface, then press walnuts into the dough so they stick. Gently roll dough into a log. With seam facing down, press into a rectangle – it will be about 6×4 and an inch thick. Using floured knife, cut in half then cut each half into triangles.
- Place on silicone lined (or parchment paper) baking sheet. Bake 18-20 minutes until browned. Let cool.
- Make the glaze: Melt butter in small saucepan and lightly brown, add maple syrup. It will bubble vigorously, once bubbles have subsided whisk in confectioner’s sugar. add enough milk or cream to thin glaze slightly (until it looks ‘spreadable’) Drizzle or brush over scones. **Note: If you end up with a thick glaze (like I did in picture) just spread on with a spatula and call it icing, no one will be any wiser.