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WHO: MGrace is from Cambridge, MA and is always on the lookout for new, exciting food inspiration.
WHAT: A tender, flaky scone full of chopped walnuts and topped with a barely sweet maple-brown butter glaze.
HOW: The butter is grated and stirred into the flour -- no pastry cutter needed! -- and folding walnuts and sage into the dough ensures that you'll taste them in every bite.
WHY WE LOVE IT: This scone combines all our favorite flavors -- walnuts, sage, maple, brown butter -- in a convenient package. We'll be doubling this recipe for breakfasts all winter.
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