Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 2/3 cup finely chopped, toasted California Walnuts

  3. 4 teaspoons baking powder

  4. 1/2 cup butter

  5. 3/4 cup milk - divided use

  6. 24 California Walnut halves, optional

Instructions Jump to Ingredients ↑

  1. In large bowl, combine flour, chopped 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; stir just until 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 sheet. Brush tops with reserved milk; if desired, top each with a walnut half, pressing slightly into dough. Bake in 425°F (220 °C) oven for 10 to 12 minutes or until golden brown.


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