For breakfast or tea time, maple walnut scones are a hit!
This maple walnut scone recipe is a significantly-modified Joy of Cooking scone recipe. Scones can sometimes taste like dry icky biscuits, and it took quite a bit of experimentation to finally get it just as we love it, so we hope you’ll enjoy it, too! I am writing this exactly as I prepare the scones. Scroll down to see the ingredients.
Grease and flour a cookie sheet. Set aside. Preheat oven to 425F or 218C.
In a small bowl, combine egg, heavy cream, maple syrup, and imitation maple flavoring (Alas, the maple syrup alone does not give it enough of a maple “zing” to come through!). Set aside in fridge.
In a large mixing bowl, sift flour, baking powder, salt, and sugar. I use a dry whisk to mix it well. Take butter out of fridge and cut up in little 1/2″ cubes; add to flour mix. Once all the butter is cut up, I use my fingers to work it in the flour until the chunks are mostly broken up and incorporated in the mix. You don’t need to go crazy to make this completely homogenous. You just want to break up the butter, but do take care to keep the butter cold or the scones will not rise properly.
Add nuts to flour mixture and mix in with fingers till blended.
Make a little well in the center of flour/nut mix. Pour in the egg/cream/syrup mixture that you took out of the fridge. Set this small bowl aside as you may need it again (read on). With a large spoon, blend the liquid and dry ingredients till most of the liquid is taken up. Do this gently as overworking the mixture will yield hard scones.
Now with your fingers, continue blending the liquid and dry ingredients till you’ve cleaned up the bowl of any dry clumps. Gently work the ingredients together into a nice ball of dough, taking care NOT to knead the dough as you would with bread. Kneading yields hard scones If your dough is too dry and won’t stick together, dab it along the inside of the small bowl that contained the wet ingredients to moisten it up.
On a floured surface, gently flatten out your ball into a circle about 9 inches in diameter and ~1/2 ” thick. This may take a few “flips” of the dough to get it just right. You’ll want to keep adding some flour to prevent it from sticking to the surface. Cut up the circle into 8 triangle wedges as you see on the photo.
Place the wedges about 1/2″ away from each other on the cookie sheet. Bake for 15 min. till scone is slightly brown on underside. The scones should have risen at least 2x its pre-baking height.
While baking, prepare the glaze. Mix the confectionary sugar, imitation Maple flavor, maple syrup, vanilla flavor till well blended. Add 1/2 teaspn of water at a time till you get a nice viscous mixture, similar to ranch salad dressing.
When scones are done and still warm, brush the glaze over the top of each scone. I found a really cool silicone brush which does a great job and cleans out beautifully.
Serve warm with your favorite beverage. ENJOY!
- 2 cups sifted all purpose or pastry flour
- 1 tablespn finely sifted baking powder (caked baking powder will NOT work, so I put it through a small mesh strainer like those used for teas)
- 1/2 tsp salt
- 3 tablespns brown sugar
- 6 tablespns COLD butter. Leave in fridge until ready to use!
- 1 egg, slightly beaten
- 1/4 cup heavy cream
- 1/4 cup maple syrup; keep extra maple syrup (about 1 tablespn) on side to make glaze
- 1 1/2 tablespns imitation Maple flavor (from McCormick)
- 1 cup finely ground walnuts
- GLAZE: 1/2 cup confectionary sugar, 1 teaspn. imitation Maple flavor, 1 teaspn. vanilla extract or imitation vanilla flavor, 1 tablespn. maple syrup, a little water to add 1/2 teaspn. at a time
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