Walnut Mini Scones

Recipe by California Walnut Board

Ingredients

2cups all purpose flour

2/3cup finely chopped toasted walnuts

4teaspoons baking powder

1/2cup butter

3/4cup low-fat (1%) milk, divided

24-- California walnut halves (optional)

In large bowl combine flour, 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 and stir until just 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 sheets. Brush tops with reserved milk; if desired, top each with a walnut half, pressing slightly into dough.
Bake in 425F oven 10-12 minutes or until golden brown.