Cashew Scones

1-1/2 C. all-purpose flour

1/4 C. firmly packed dark brown sugar

1-1/2 t. baking powder

1/4 t. salt

1/4 C. unsalted butter, chilled

1 C. salted, roasted cashews

1/4 C. milk

1 large egg

1 t. vanilla extract

3 oz. white chocolate, coarsely chopped

1 egg yolk mixed with 1/2 teaspoon water for glaze

1/4 C. whole salted, roasted cashews, for garnish

Preheat oven to 375° F. Lightly butter a baking sheet.

In a large bowl, stir together the flour, brown sugar, baking powder and salt. Cut the butter into 1/2-inch cubes, and distribute them over the flour mixture. With a pastry blender or two knives used scissors-fashion, cut in the butter until the mixture resembles coarse crumbs. Chop the cashews, and stir into butter mixture.

In a small bowl, stir together the milk, egg and vanilla. Add the milk mixture to the flour mixture, and stir to combine. Stir in white chocolate.

With lightly floured hands, divide the dough into six equal pieces [about 1/3 cup each]. Shape into balls, and press into 3-inch-diameter circles on the prepared baking sheet, leaving 3 inches between scones. Brush tops with the egg mixture, and top with the remaining cashews. Press the nuts lightly into the dough.

Bake 18 to 23 minutes. Remove baking sheet to a wire rack, and cool for 5 minutes; then transfer the scones to a wire rack to cool.