Maple Walnut Scones

• 1 34 cups all-purpose flour
• 12 cup cake flour, plus additional if necessary
• 2 teaspoons baking powder
• 12 teaspoon salt
• 6 tablespoons cool unsalted butter, cut into chunks
• 12 cup finely chopped toasted walnut pieces
• 1 large egg, at room temperature
• 12 cup yogurt
• 14 cup maple syrup, plus
• 1 teaspoon maple syrup
• 1 large egg yolk
• 2 tablespoons milk

1. Position oven rack in the center of the oven; preheat oven to 375F; line a large baking sheet with parchment paper; set aside.
2. In a bowl, mix both flours, baking powder, and salt together.
3. Cut in the butter with a pastry cutter, pressing the flour and butter together through the tines until the mixture resembles coarse meal.
4. Stir in the walnut pieces, whole egg, yogurt, and 1/4 cup maple syrup; stir just until a batter comes together into a moist dough.
5. Lightly dust a clean, dry work surface with flour; turn out the dough onto it.
6. Knead a few times, just until the dough begins to hold its shape.
7. If it is sticky, add a touch more cake flour, just to keep it moist but stable.
8. Gently press-do not rollinto a circle about 8 inches in diameter.
9. Slice the circle into 8 wedges, like a pie.
10. Transfer these to the prepared baking sheet.
11. Whisk the egg yolk, remaining 1 teaspoon maple syrup, and milk in a small bowl.
12. Brush the mixture over the scones.
13. Bake about 20 minutes, until brown and firm.
14. Cool on a baking sheet for a couple of minutes, then transfer to a wire rack to continue cooling for at least 10 minutes before serving.

flour, cake flour, baking powder, salt, butter, toasted walnut pieces, egg, yogurt, maple syrup, maple syrup, egg yolk, milk

Taken from www.food.com/recipe/maple-walnut-scones-258659 (may not work)