Best Maple Walnut Scones Recipes

MAPLE WALNUT SCONES

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.

MAPLE WALNUT SCONES

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.

SPICED SCONES WITH A MAPLE AND WALNUT GLAZE

Steps:

• 1. Roast walnuts until fragrant and lightly brown. In a bowl add the walnuts and toss in the brown sugar to coat. Cool.Using a food grinder or a pastic bag; grind or smash walnuts into tiny peices. Set aside
• 2. Preheat oven 400F. Sift flour, baking powder, cinnamon, nutmeg, ginger and sugar. Using a pastry blender, cut in cold butter with flour. The mixture should look like coarse crumbs.
• 3. Make a well in the flour and pour in heavy cream and maple extract. Fold everything together just to incorporate. Do not over work the dough.
• 4. Fold in 1/2 cup of the walnuts. Turn out onto a baking pan lined with parchment paper. Shape into a 8 inch cirlce about 1/4 inch thick.
• 5. Cut dough into 8 wedges. Separate wedges about two inches apart. Brush scones with cream. Pake in oven for 15-18 minutes or until light golden. Do not over bake. Let scones cool for at least 20 minutes before applying the glaze.
• 6. FOR GLAZE. Sift powder sugar in a microwave bowl. Stir in maple syrup,and cinnamon until smooth. Add vanilla and butter. Add more maple syrup to your taste.
• 7. Microwave on high for 30 seconds. Whisk to smooth out lumps. Add the remaining roasted walnuts. Add more cream, if necessary to desire consistancey.

MAPLE WALNUT SCONES

Steps:

• 1 Heat the oven to 375°F. 2 Grease and flour a cookie sheet. 3 Combine the flour, baking powder, and salt in a mixing bowl and blend with a whisk. 4 Cut in butter with a pastry blender or two knives. 5 In a separate bowl beat the eggs; blend in syrup and cream. 6 Make a well in the center of the dry ingredients and add the wet ingredients all at once. 7 Mix in walnuts and stir just enough to blend together. 8 Gather the dough into a ball and roll out between two pieces of waxed paper forming a circle about 1 1/2-inches thick. 9 Cut into 8 pie shaped pieces and place on the prepared cookie sheet. 10 Brush tops with additional syrup and bake for 20 minutes.