Spiced Walnut Scones Recipes

MOIST PUMPKIN SCONES

Steps:

• In a large bowl, combine the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk. , Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm.

SPICED WALNUT SCONES

Steps:

• In a small bowl, combine milk and lemon juice; let stand for 2 minutes. In a large bowl, combine the flour, sugar, orange zest, baking soda, nutmeg, baking powder, cloves and mace; cut in butter until mixture resembles coarse crumbs. Add walnuts and milk mixture; stir just until moistened., Turn onto a floured surface; knead 10 times. Divide dough in half. Roll each portion into a 7-in. circle; cut each into six wedges. Separate wedges and place 1-in. apart on greased baking sheets. , Bake at 400° for 18-20 minutes or until golden brown. Remove to wire racks. Combine glaze ingredients until smooth; drizzle over warm scones.

APPLE SCONES

Steps:

• Measure flour, sugar, baking powder, soda, and salt into a large bowl. Cut in butter or margarine until crumbly. Add shredded apple and milk. Stir to form a soft dough.
• Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges.
• Bake at 425 degrees F (220 degrees C) for 15 minutes, or until browned and risen. Serve warm with butter.

DATE AND WALNUT SCONES

Steps:

• Place the flour in a bowl with the baking powder and mixed spice, stir until well mixed, rub in the butter (or whizz in a food processor).
• Stir in the sugar, dates, walnuts and sugar.
• Pour the milk into a well in the middle of the flour and mix with a palette knife to a soft dough. You may not need it all, add gradually until you have a soft but not a wet dough
• Roll out the dough and using a cutter, cut out 8 scones, re-rolling the dough if necessary. Place on a baking sheet, brush the tops with milk and sprinkle with demerara sugar.
• Bake in the oven at 220C for about 18 minutes until well risen and golden brown, Cool on a wire rack.

CLASSIC PUMPKIN SCONES

Steps:

• Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line 1 or 2 large baking sheets with parchment paper or silicone baking mat(s). If making mini scones, I use 2 baking sheets. Set aside.
• Whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl. Grate the frozen butter (I use a box grater). Add the grated butter to the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture comes together in pea-sized crumbs. Set aside.
• Whisk 1/3 cup (75ml) heavy cream, the egg, blotted pumpkin (see note), brown sugar, and vanilla extract together in a small bowl. Drizzle it over the flour mixture and then mix it all together until everything appears moistened.
• With floured hands, work the dough into a ball as best you can and transfer onto a floured work surface. Press into a neat 8-inch disc and, with a very sharp knife, cut into 8 equal wedges. To make smaller scones, press dough into two 5-inch discs and cut each into 8 equal wedges. (Larger scones are pictured in this blog post.)
• Place scones at least 2 inches apart on the prepared baking sheet(s). Using a pastry brush, brush scones with remaining heavy cream and sprinkle with coarse sugar, if desired. (Gives a nice crunch!)
• Bake the larger scones for 20-25 minutes or until lightly browned. If you made 16 smaller scones, bake for 18-20 minutes or until lightly browned. Remove from the oven and allow to cool for a few minutes as you prepare the icing.
• In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners' sugar. Taste and add a pinch of salt if desired. Drizzle over warm scones.
• Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days.

CINNAMON WALNUT SCONES

Steps:

• In a bowl, combine the first six ingredients, cut in butter until the mixture resembles coarse crumbs.
• Combine eggs and cream, stir into dry ingredients just until moistened.
• Turn onto a floured surface, gently pat into a 7-inch circle, 3/4 inch thick.
• Cut tino 8 wedges.
• Separate wedges, place on a greased baking sheet.
• Brush top with buttermilk and let rest 15 minutes.
• Bake at 400 degrees for 14-16 minutes, or until golden brown.

SPICED DATE & NUT SCONES

Steps:

• Preheat the oven to 375 degrees F.
• Lightly oil a baking sheet or mist with with nonstick cooking spray, and set it aside.
• Place the flour, rolled oats, baking powder, cinnamon, baking soda, allspice, cardamom, and salt in a large mixing bowl and stir them with a wire whisk until well combined.
• Stir in the dates and walnuts, making sure that the date pieces are coated with flour and do not stick together.
• Place the flaxseeds in a dry blender and grind them into a powder.
• Add the water and blend until a gummy mixture is achieved, about 30 seconds.
• Add the milk, oil, maple syrup, and vanilla and process until frothy and well-blended, about 1 to 2 minutes.
• Pour into the flour mixture and mix just until everything is evenly moistened.
• Using a 1/3 cup measure per scone,drop the batter in dollops onto the prepared baking sheet, leaving about 2 inches between dollops.
• (you may need to scoop out the batter from the measuring cup with a spoon, rubber spatula, or your fingers.) Flatten the scones slightly into irregular shapes about 3 inches in diameter.
• Combine the sugar with the cinnamon in a small bowl.
• Sprinkle the mixture generously over the top of the scones.
• Bake on the center shelf of the oven for 12-14 minutes, or until golden brown.
• With a spatula, transfer the scones to a cooling rack.
• Serve hot or warm.
• Cool leftovers completely before storing in an airtight container in the refriderator for future use.

MAPLE SPICED WALNUTS

Steps:

• With a rack in the middle of your oven, preheat the oven to 325°F. Prepare a baking sheet by lining it with parchment paper.
• In a medium bowl, combine the maple syrup, oil, cinnamon, ginger, nutmeg, salt and cayenne. Whisk together and add the walnuts, toss to coat walnuts well with the syrupy spice mixture.
• Spread walnuts onto the baking sheet in one even single layer.
• Bake in oven for 10 min, then stir and bake for approximately 10 minutes more until walnuts are golden brown. Remove from the oven and let cool completely on sheet.
• Serve or store in an airtight container.