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Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper. Spread the chopped walnuts on the sheet and toast for 5–6 minutes, until fragrant and lightly golden. Let cool, then set aside. Keep the parchment-lined sheet for baking the scones.
In a large mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar.
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