Butterscotch Maple Scones |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Loaded with rich butterscotch flavor, these tempting scones could also be dessert. Wedges look so pretty drizzled with a maple glaze. Ingredients:
1-1/2 cups quick-cooking oats |
1 cup chopped walnuts |
2 cups king arthur unbleached all-purpose flour |
1/4 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
2/3 cup cold butter |
1/2 cup maple syrup |
1/4 cup 2% milk |
1/4 cup heavy whipping cream |
1 egg |
1 teaspoon vanilla extract |
1 cup butterscotch chips |
glaze: |
1/2 cup confectioners' sugar |
2 tablespoons maple syrup |
1 teaspoon vanilla extract |
Directions:
1. Spread oats and walnuts on a baking sheet. Bake at 375° for 8 minutes or until lightly browned, stirring occasionally. Remove to wire racks to cool.
2. In a large bowl, combine the flour, sugar, baking powder, salt and oat mixture. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the maple syrup, milk, cream, egg and vanilla; stir into crumb mixture just until moistened. (Dough will be soft.) Stir in chips.
3. Transfer dough to a greased baking sheet. Pat into a 7-in. circle. Cut into eight wedges, but do not separate. Cover and refrigerate overnight. Bake at 400° for 25-30 minutes or until golden brown.
4. Meanwhile, combine glaze ingredients; drizzle over scones. Serve warm. Yield: 8 scones.
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