Maple Walnut Scones

By The Canadian Living Test Kitchen

Tested till perfect

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Maple Walnut Scones

This recipe makes 12 servings

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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

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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 cups all-purpose flour
  • 2-1/2 tsp baking powder 2-1/2 tsp baking powder
  • 1/2 tsp baking soda , and salt1/2 tsp baking soda, and salt
  • 1/2 cup cold butter , cubed1/2 cup cold butter, cubed
  • 1 cup buttermilk 1 cup buttermilk
  • 1 egg 1 egg
  • 2 tbsp packed brown sugar 2 tbsp packed brown sugar
  • 1 tbsp maple extract 1 tbsp maple extract
  • 3/4 cup chopped walnuts , toasted3/4 cup chopped walnuts, toasted
  • Maple icing:
  • 1 cup icing sugar 1 cup icing sugar
  • 1/4 cup maple syrup 1/4 cup maple syrup
  • 1-1/2 tsp maple extract 1-1/2 tsp maple 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

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