Fear not the heat!
Yes, I know this recipe involves turning the oven on… and it’s summer time, and… at least where I live (Southern California) it has been pretty toasty.
However, what better time to bake than early in the morning while it’s still somewhat cool outside?
So, put that bowl of cold cereal down. Instead, pour yourself a cup of coffee or tea, open your windows, let some cool fresh air in, (I know… that’s debatable), and get ready to enjoy some yummy freshly baked vanilla walnut scones, protein packed, and ready in a flash!
Yummy, crunchy, toasty, protein packed, brain food goodness…
Aren’t they little troopers…
Vanilla Walnut Scones
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup unsalted butter, diced
1/3 cup heavy whipping cream + little extra for brushing
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon maple extract
1 cup walnuts, toasted and chopped
Preheat oven to 425 degrees F. and line a cookie sheet with parchment paper.
In a bowl whisk together, the flour, baking powder, and salt making sure they are well combined.
Using a pastry blender cut the butter into the dry ingredients until you have you have a fine crumb texture.
Add the remaining ingredients into the bowl and stir until the dough comes together. Roll the dough into the shape of a disc about 8-9 inches in diameter, then slice it into 8 wedges.
Place the wedges onto the lined cookie sheet, lightly brush the scones with the extra heavy cream and sprinkle the tops liberally with sugar. (I used granulated sugar, for this recipe but in retrospect… I think turbinado sugar would have been the way to go, I’ll have to give it next time.)
Bake about 10-12 minutes or until golden brown. Serve them warm or let them cool on a wire rack and store.
Did I mention they are supper yummy?