4 tbsp butter
1/2 c Snack Primal Root Beer Flavored Walnuts
1/4 c milk
1/4 c greek yogurt, whole works best
1/2 c white whole wheat flour
1/2 c all purpose flour
1/8 cups sugar
1 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
1 tsp sage, minced or more to your taste
Brown Butter Maple Glaze:
1 tbsp butter
1/8 c maple syrup
1/3 c confectioner’s sugar
1 tbsp 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.
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 the freezer for five minutes on a floured plate.
Place on a 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 a floured knife, cut in half then cut each half into triangles.
Place on a silicone lined (or parchment paper) baking sheet. Bake for 18-20 minutes until browned. Let cool.
Make the glaze: Melt butter in a 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 (until it looks ‘spreadable’) Drizzle or brush over scones. **Note: If you end up with a thick glaze (like I did in the picture) just spread on with a spatula and call it icing, no one will be any wiser.
MAKES 4 scones