This classic flavour combination is delicious in teatime scones, which have a cakier texture than traditional scones. Excellent served with Sweet Potato Muffins (recipe link below).
- Portion size 12 servings
- Credits : Canadian Living Special Issue: Home for the Holidays 2008
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda and salt
- 1/2 cup cold butter cubed
- 1 cup buttermilk
- 1 egg
- 2 tablespoons packed brown sugar
- 1 tablespoon maple extract
- 3/4 cups chopped walnuts toasted
- 1 cup icing sugar
- 1/4 cup maple syrup
- 1 1/2 teaspoon maple extract
MethodIn large bowl, whisk together flour, baking powder, baking soda and salt. Using pastry blender, cut in butter until in coarse crumbs. Whisk together buttermilk, egg, brown sugar and maple extract; add to flour mixture. Sprinkle with walnuts; stir with fork to make soft dough.
With floured hands, press dough into ball. On floured surface, knead 10 times. Pat out into 10- x 7-inch (25 x 18 cm) rectangle; trim sides to straighten.
Cut rectangle into 6 squares; cut each diagonally in half. Place on large parchment paper–lined baking sheet. (Make-ahead: Freeze until solid. Store in airtight container for up to 2 weeks. Bake frozen in 375°F /190°C oven for 20 minutes.)
Bake in 400°F (200°C) oven until golden, 18 to 20 minutes. Transfer to rack; let cool. (Make-ahead: Wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks. Thaw before icing.)
Maple icing: In small bowl, whisk together icing sugar, maple syrup and maple extract until smooth; spread over scones. Let stand until set, about 1 hour.
Nutritional facts Per serving: about
- Sodium 338 mg
- Protein 6 g
- Calories 319.0
- Total fat 14 g
- Cholesterol 37 mg
- Saturated fat 6 g
- Total carbohydrate 45 g
- Iron 13.0
- Folate 31.0
- Calcium 8.0
- Vitamin A 8.0