Walnut Mini Scones

  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 10 mins


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)


  1. In large bowl combine flour, walnuts and baking powder. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
  2. Remove 2 tablespoons milk and set aside; add remaining milk to flour mixture and stir until just moistened.
  3. 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.
  4. Place on ungreased baking sheets. Brush tops with reserved milk; if desired, top each with a walnut half, pressing slightly into dough.
  5. Bake in 425F oven 10-12 minutes or until golden brown.

Nutritional Info *per serving

  • Calories 290
  • Glycemic Load 0
  • Fat 18g
  • Saturated Fat 8g
  • Polyunsaturated Fat 4g
  • Monounsaturated Fat 4.5g
  • Cholesterol 30mg
  • Sodium 360mg
  • Potassium 125mg
  • Carbohydrate 27g
  • Fiber 2g
  • Sugars 1g
  • Protein 7g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 0%
  • Calcium 20%
  • Iron 10%