These delicious Maple-Walnut Scones will make you want to curl up by the fire with a cup of tea.
- 2¾ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup salted butter, cut into pieces
- 1 cup chopped glazed walnuts, such as Emerald
- 1 cup plus 1 tablespoon heavy whipping cream, divided
- ¼ cup pure maple syrup
- ½ teaspoon maple flavoring
- 2 tablespoons turbinado sugar
- Preheat oven to 375°.
- Line 2 baking sheets with parchment paper.
- In a medium bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add walnuts, stirring well.
- In a small bowl, combine 1 cup cream, maple syrup, and maple flavoring, stirring to blend. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
- On a lightly floured surface, roll dough to ½-inch thickness. Using a 3-inch maple-leaf-shaped cutter, cut 18 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheets.
- Brush scones with remaining 1 tablespoon cream, and sprinkle with turbinado sugar.
- Bake until scones are lightly browned, 18 to 20 minutes.
- Serve warm.
Recommended Condiment: Cinnamon Cream (recipe follows)
Yield: 2 cups
- 1 cup heavy whipping cream
- ¼ cup confectioners’ sugar
- 1 teaspoon ground cinnamon
- Garnish: cinnamon sticks
- In a medium bowl, beat creamat medium-high speed with a mixer until soft peaks form. Add confectioners’ sugar and cinnamon, beating until stiff peaks form. Cover, and refrigerate until needed.
- Just before serving, garnish with cinnamon sticks, if desired.
From TeaTime, September/October 2011
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