Maple Walnut Scones
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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).
This recipe makes 12 servings
| Nutritional Info | |
|---|---|
| Per scone: | - |
| cal | 319 |
| pro | 6 g |
| total fat | 14 g |
| sat. fat | 6 g |
| carb | 45 g |
| fibre | 1 g |
| chol | 37 mg |
| sodium | 338 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 13% |
| vit A | 8% |
| folate | 31% |
Ingredients
-
2-1/2 cups all-purpose flour
2-1/2 tsp baking powder
1/2 tsp baking soda, and salt
1/2 cup cold butter, cubed
1 cup buttermilk
1 egg
2 tbsp packed brown sugar
1 tbsp maple extract
3/4 cup chopped walnuts, toasted
Maple icing:
1 cup icing sugar
1/4 cup maple syrup
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.
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
Tags:
Bake; Bread; Maple syrup; Walnuts; Christmas;
Source: Canadian Living Special Issue: Home for the Holidays 2008
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