Maple Walnut Scones

By The Canadian Living Test Kitchen

296 people added this to their Recipe Box

This recipe makes 12 servings

Nutritional Info
Per scone:	-
cal	319319 cal
pro	6 g6g pro
total fat	14 g14g total fat
sat. fat	6 g6g sat. fat
carb	45 g45g carb
fibre	1 g1g fibre
chol	37 mg37mg chol
sodium	338 mg338mg sodium
% RDI:	-
calcium	88 calcium
iron	1313 iron
vit A	88 vit A
folate	3131 folate

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).

Ingredients

2-1/2 cups all-purpose flour 2-1/2 2-1/2cups cupsall-purpose flour
2-1/2 tsp baking powder 2-1/2 2-1/2tsp tspbaking powder
1/2 tsp baking soda , and salt1/2 1/2tsp tspbaking soda, and salt
1/2 cup cold butter , cubed1/2 1/2cup cupcold butter, cubed
1 cup buttermilk 1 1cup cupbuttermilk
1 egg 1 1eggeggs
2 tbsp packed brown sugar 2 2tbsp tbsppacked brown sugar
1 tbsp maple extract 1 1tbsp tbspmaple extract
3/4 cup chopped walnuts , toasted3/4 3/4cup cupchopped walnuts, toasted
Maple icing:
1 cup icing sugar 1 1cup cupicing sugar
1/4 cup maple syrup 1/4 1/4cup cupmaple syrup
1-1/2 tsp maple extract 1-1/2 1-1/2tsp tspmaple extract

Preparation

In 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.

Additional information : Pictured with: Sweet Potato Muffins

Source : Canadian Living Special Issue: Home for the Holidays 2008