1/2 cup whole milk
1 large egg
1/4 cup packed light brown sugar
2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cardamom
1/4 teaspoon freshly grated nutmeg
3 teaspoons freshly grated orange zest
1 stick (8 tablespoons) cold unsalted butter, cut into
pieces
1/3 cup pine nuts, toasted lightly
1 large egg beaten with 2 tablespoons whole milk for eggwash
Granulated sugar for sprinkling the scones
In a bowl whisk together the milk, egg,
brown sugar, and the vanilla until the mixture is combined well.
In another bowl whisk together the flour, salt, baking powder,
baking soda, cardamom, nutmeg, and the orange zest. Blend in
the butter with a fork or pastry cutter until the mixture resembles
coarse meal. Stir in the milk mixture and three fourths of the
pine nuts and mix until the mixture forms a sticky dough.
Knead the dough gently on a lightly floured
surface for a few seconds, pat it into a 3/4-inch thick round,
and with a 1-inch fluted cutter cut it into rounds. Place rounds
on a baking sheet covered with parchment paper (or simply butter
and flour the baking sheet). Brush scones with the egg wash and
sprinkle with the granulated sugar. Press remaining pine nuts
into scones. Bake in the middle of a preheated 400*F oven (375
if using convection) for 10 to 12 minutes, or until they are
golden.
Makes 18 miniature scones.
Recipe provided courtesy of The Sugar Association, Inc.
