Friday, April 15, 2011

Maple Walnut Scones

I love Maple Nut flavor. Not only is it delicious, but it makes me think of Dad. When we were growing up, wasn't his favorite ice cream flavor Maple Nut? These scones are mighty tasty--as well as quite filling!

Maple Walnut Scones

4 cups (17 ounces) all-purpose flour
½ cup (3 ½ ounces) sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 ½ teaspoons cinnamon
1 ½ cups (3 sticks/12 ounces) unsalted butter, cubed and chilled
1 large egg
1 cup buttermilk, divided (6 ounces + 2 ounces)
2 teaspoons maple extract
1 cup (4 ½ ounces) toasted walnuts
¼ cup raw sugar

For the Maple Glaze:
½ cup confectioners’ sugar, sifted
2 tablespoons plus 2 teaspoons maple syrup

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Whisk until combined. (I used the food processor & pulsed until combined.)

Add the butter. Use your fingertips to rub the butter into the flour until the butter is pea-sized. (Once again, I used the food processor and pulsed just until the butter was pea-sized. Then I transferred the mixture to a large mixing bowl.)

In a separate bowl, whisk together the egg, ¾ cup of the buttermilk (I goofed & added the whole 1 cup--8 ounces total--instead and the texture seemed just right to me), and the maple extract. Slowly pour the wet ingredients into the dry ingredients and then gently knead the dough with your hands until the dough starts to come together. Add the walnuts to the dough and knead gently to incorporate. Move the dough to a lightly floured surface. Use your hands to shape the dough into two discs—about 1 ½ inches in height (I didn’t make mine quite that tall). Do not overwork the dough.

Cut each disk into 6 wedges with a knife. Place the wedges onto the prepared baking sheet. Brush each scone with the remaining buttermilk and sprinkle with raw sugar. Bake in the center of the oven for about 25 to 30 minutes (or 20 to 25 minutes if your scones aren't super tall), rotating the baking sheet halfway through the baking time, or until the scones are golden brown.

Transfer the scones to a cooling rack to cool completely. (I didn't let them cool completely--we enjoyed them warm.)

Glaze the scones:

Line a baking sheet with parchment paper. Place the wire rack with the cooled scones over the baking sheet.

Whisk together the confectioners’ sugar and maple syrup until the mixture is smooth. Slowly pour the glaze over each scone in a zigzag pattern. (I sprinkled some chopped toasted walnuts on top while the glaze was still wet.)

Allow the glaze to set (about 10 minutes) and serve immediately.

Scones can be stored in an airtight container for up to 2 days.

Recipe source: Baked

No comments:

Post a Comment