Description
Delicious with coffee or tea. Instead of pancakes or waffles for breakfast, serve these scones warm with or without butter and maple syrup (very sweet).
Ingredients
- 1 cup chopped walnuts
- 1 ¾ cups all-purpose flour
- ½ cup white sugar
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons chilled unsalted butter, cut into pieces
- 1 egg
- ¼ cup half-and-half
- 1 teaspoon maple extract
- ½ teaspoon vanilla extract
- ½ cup confectioners’ sugar
- 2 teaspoons hot water
- ⅛ teaspoon maple flavored extract
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 45 mins
Servings: 8