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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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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 3/4 cups all-purpose flour |
1/2 cup white sugar |
2 1/2 teaspoons baking powder |
1/4 teaspoon salt |
6 tablespoons chilled unsalted butter, cut into pieces |
1 egg |
1/4 cup half-and-half |
1 teaspoon maple extract |
1/2 teaspoon vanilla extract |
glaze |
1/2 cup confectioners' sugar |
2 teaspoons hot water |
1/8 teaspoon maple flavored extract |
Directions:
1. 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 5 minutes. Cool.
2. 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.
3. Roll chilled dough into a ball on a lightly floured surface. Flatten dough into a 3/4 inch circle. Cut into 8 wedges.
4. 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.
5. Stir together the confectioners' sugar, hot water, and 1/8 teaspoon maple extract. Drizzle on scones to glaze.
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