Time 45m Yield 8 Number Of Ingredients 13 Steps:
Set oven rack to lower center of oven. Preheat oven to 375 degrees F (190 degrees C). Toast walnuts on a baking sheet in the preheated oven for 3 to 5 minutes. Cool. Whisk together the flour, sugar, baking powder, and salt in a large bowl. Toss butter pieces in the flour mixture to coat. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs. Stir in toasted walnuts. Beat egg in a large bowl. Mix in the half-and-half, 1 teaspoon maple extract, and vanilla extract. Stir the dry ingredients into the wet ingredients, mixing just until blended, switching from a spoon to your hands as the mixture comes together. Place dough in refrigerator for 10 minutes. Roll chilled dough into a ball on a lightly floured surface. Flatten dough into a 3/4 inch circle. Cut into 8 wedges. Bake scones on a parchment lined baking sheet just until firm and the bottoms are lightly browned, 15 to 20 minutes. Cool for 3 minutes before transferring to cooling racks. Stir together the confectioners’ sugar, hot water, and 1/8 teaspoon maple extract. Drizzle on scones to glaze.
Time 40m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Heat the oven to 375°F. Grease and flour a cookie sheet. Combine the flour, baking powder, and salt in a mixing bowl and blend with a whisk. Cut in butter with a pastry blender or two knives. In a separate bowl beat the eggs; blend in syrup and cream. Make a well in the center of the dry ingredients and add the wet ingredients all at once. Mix in walnuts and stir just enough to blend together. Gather the dough into a ball and roll out between two pieces of waxed paper forming a circle about 1 1/2-inches thick. Cut into 8 pie shaped pieces and place on the prepared cookie sheet. Brush tops with additional syrup and bake for 20 minutes.
More about “maple walnut scones recipes”
Time 25m Yield 16 wedges Number Of Ingredients 12 Steps:
In a large bowl, combine the flours, baking powder, and salt. Cut in the margarine until the mixture resembles coarse crumbs. Stir in walnuts. In a separate bowl, combine the applesauce, milk, syrup, and maple flavoring. Add the wet ingredients to the dry and mix until you’ve formed a dry soft dough. Flour your work surface generously and scrape the dough out of the mixing bowl onto the floured surface. Divide the dough in half. Gently pat each half of dough into a 7 inch circle about 7/8 inch thick. Transfer dough onto a lightly greased cookie sheet (or Silipat mat). Brush the tops with the egg white and sprinkle with Splenda to your likeing. Using knife, 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. bake the scones for 15-18 minutes at 425, or until they’re golden brown.
