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Maple-Walnut Buckwheat Scones

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An Edible Mosaic
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brunch low carb vegetarian breakfast british irish


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1/4 cup pure maple syrup

1 large egg

1 teaspoon pure vanilla extract

5 tablespoons milk, divided

1 cup buckwheat flour

1 cup all-purpose flour

2 1/4 teaspoons baking powder

1/2 teaspoon salt

1/8 teaspoon cinnamon

1/2 cup (1 stick) unsalted, chilled butter, diced

1/2 cup shelled walnuts, coarsely chopped

1 teaspoon cinnamon sugar or turbinado sugar (optional; for topping)

3 tablespoons unsalted butter, at room temperature

1 1/2 tablespoons honey

1 teaspoon minced fresh sage

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