Maplewalnutscones Recipes

EASY GLAZED MAPLE WALNUT SCONES

Steps:

• Preheat oven to 425 °F. Line two half sheet baking pans with a Silpat silicone mat or parchment paper. Set aside.
• Make the scones: In a large bowl, whisk the flour, baking powder, and salt together.
• Grate the butter using a box grater and toss it into the flour mixture a little at a time. Once all the butter is grated, use a pastry blender, two forks, or even your hands, to work the butter into the flour until coarse, pea-sized crumbs appear.
• In a medium bowl, whisk the heavy cream, maple syrup, brown sugar, and egg together until no lumps remain.
• Pour the wet ingredients into the flour mixture, add in the walnuts, and stir the mixture together until everything appears moistened. Try your best to not overwork the dough at any point. You should still see little pieces of butter in the dough.
• Using a large cookie scoop or an ice cream scoop to portion out ¼-cup mounds of the dough onto prepared baking sheet at least 3-inches apart. You might need to use a spoon to help get the dough out of the scoop. The dough will be sticky and a little wet.
• Brush scones with cream, then sprinkle with coarse sugar if desired.
• Bake scones for 18 to 23 minutes, rotating pans after 10 minutes, until lightly golden. Remove the scones from the oven and let them cool for a few minutes.
• Make the glaze: While the scones are baking, you can prepare the maple glaze. Heat the butter and maple syrup together in a small saucepan over low heat, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted powdered sugar.
• Drizzle over the still warm scones and let the glaze set about 5 minutes (if you can wait that long!). Serve & enjoy!
• Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for about 3 to 5 days. Glazed or plain scones freeze well, up to 3 months. Thaw overnight in the refrigerator then warm to your liking before enjoying.

MAPLE WALNUT SCONES, LOW FAT - LOW SUGAR

Steps:

• In a large bowl, combine the flours, baking powder, and salt.
• Cut in the margarine until the mixture resembles coarse crumbs.
• Stir in walnuts.
• In a separate bowl, combine the applesauce, milk, syrup, and maple flavoring.
• Add the wet ingredients to the dry and mix until you've formed a dry soft dough.
• Flour your work surface generously and scrape the dough out of the mixing bowl onto the floured surface.
• Divide the dough in half.
• Gently pat each half of dough into a 7 inch circle about 7/8 inch thick.
• Transfer dough onto a lightly greased cookie sheet (or Silipat mat).
• Brush the tops with the egg white and sprinkle with Splenda to your likeing.
• Using knife, divide each dough circle into eight wedges.
• Gently separate the wedges so that they're almost touching in the center, but are spaced about an inch apart at the edges.
• bake the scones for 15-18 minutes at 425, or until they're golden brown.

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.