Great Tasting Recipes
Maple Walnut Scones
- Calories 396
- • Fat 20
- • Cholestorol 34
- • Sodium 187
- • Total Carbohydrate 50
- • Dietry Fiber 2
- • Protein 5
- 1 ¾ cups All-purpose Flour
- ¾ cups Walnuts, toasted and chopped coarsely
- 1 tbsp Baking Powder
- ½ cup Granulated Sugar
- ¼ tsp Salt
- 2 tbsp Maple Syrup
- 1 FARMHOUSE EGG®, large
- 6 tbsp Unsalted Butter, cold
- 1/3 cup Heavy Cream
- 1/2 tsp Maple Extract
- 1 tsp Vanilla Extract
- ½ cup Confectioners' Sugar
- pinch of salt
- 2 tbsp Dark Maple Syrup
- 1/4 tsp Maple Extract (optional)
- To make the scones: In a large bowl add flour, walnuts, baking powder, sugar and salt.
- Work in the cold butter until the mixture resembles coarse crumbs.
- In a separate bowl, combine the cream, egg, maple syrup, and maple and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until you've formed a soft dough.
- Flour your work surface generously and scrape the dough out of the mixing bowl onto the parchment or work surface.
- Gently pat the dough into a circle about ¾" thick.
- Using a rolling pizza wheel, divide each dough circle into eight wedges.
- Gently separate the wedges so that they're almost touching in the center but are spaced about an inch apart at the edges. Place it on a baking sheet with parchment paper.
- Preheat the oven to 400°F. Place the baking sheet with scones into your refrigerator to chill while your oven is heating, for about 20 to 30 minutes.
- Bake the scones for 15 to 20 minutes, or until they're golden brown.
- Remove them from the oven, wait a couple of minutes, then gently separate the scones with a knife (they'll be very fragile), and carefully transfer them to a cooling rack.
- To make the glaze: Mix all the glaze ingredients, stirring until smooth.
- When the scones are cool, drizzle them with the glaze.
- Store any leftover scones, well wrapped, at room temperature for several days. Freeze for longer storage.