These tiny scones are perfect
for an hors d'oeuvres platter. Fill with carpaccio, prosciutto,
shaved roast beef or smoked salmon. Top with horseradish/sour
cream mixture, Dijonnaise, herbed mustard or chutney. Garnish
with fresh herbs. Also great served on their own with soups or
as brunch fare (see variations below).
Mini California Walnut Scones
- 2 cups all-purpose flour
2/3 cup finely chopped, toasted California Walnuts
4 teaspoons baking powder
1/2 cup butter
3/4 cup milk, divided use
24 California Walnut halves, optional
- In large bowl, combine flour, chopped
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; stir just until moistened.
- Turn dough out onto lightly floured surface;
knead lightly 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 sheet. Brush
tops with reserved milk; if desired, top each with a walnut half,
pressing slightly into dough.
- Bake in 425°F oven for 10 to 12 minutes
or until golden brown.
Makes 24 mini biscuits.
Variations:
Savory Biscuits
- Add 1/2 teaspoon dried oregano and 1/4 teaspoon dried basil
or 1/2 teaspoon crushed dried rosemary to flour mixture. Use
2 1/2-inch round cutter. Bake for 12 to 14 minutes. Makes about
10 scones.
Sweet Scones
- Add 1 tablespoon granulated sugar to flour mixture. After cutting
in butter, stir in 1/2 cup raisins, currants or dried cranberries.
If desired, add 1 tablespoon grated orange or lemon rind and
sprinkle tops with granulated sugar. Use 2 1/2-inch round cutter.
Bake for 12 to 14 minutes. Makes about 10 scones.
Recipe and photograph provided courtesy
California Walnuts.
