The Most Amazing Maple Scones Recipes

DOUBLE MAPLE SYRUP SCONES

Steps:

• In a large bowl, combine the flour, baking powder, and salt.
• Cut in the shortening and/or butter until the mixture resembles coarse crumbs.
• Stir in walnuts.
• In a separate bowl, combine the 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 bolw 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 (it will be soft) onto a lightly greased cookie sheet (I use my Silipat mat).
• Using a pizza wheel of sharp bench 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.
• Combine all frosting ingredients until creamy.
• Gently frost the tops of scones with the maple frosting.
• (I let the scones cool slightly before frosting.).
• Wait a couple of minutes before removing from sheet.
• They will be slightly fragile.

CANADIAN MAPLE SCONES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet.
• Toast walnuts in the preheated oven until nuts turn golden brown and become fragrant, about 5 minutes. Watch carefully; nuts can burn quickly. Set aside to cool to room temperature.
• Increase oven temperature to 375 degrees F (190 degrees C).
• Place 3 tablespoons flour, 3 tablespoons brown sugar, and 1/2 cup cooled walnuts in a small bowl. Cut in 2 tablespoons butter using two knives or a pastry blender until mixture resembles coarse crumbs.
• Whisk together 2 cups flour, 2 tablespoons brown sugar, baking powder, and salt. Cut in 1/2 cup butter using two knives or a pastry blender until mixture resembles fine crumbs. Stir in remaining 1/2 cup walnuts.
• Whisk together 1/3 cup maple syrup and egg in a small bowl; stir into flour mixture. Gradually stir in just enough milk for the dough to leave the sides of the bowl and form a ball.
• Place dough on a lightly floured surface. Roll gently in flour to coat; knead lightly about 10 times. Pat into an 8-inch circle on an ungreased baking sheet. Brush with milk; sprinkle evenly with topping. Score dough circle into 8 wedges with a knife, but do not separate wedges.
• Bake in the preheated oven until golden brown, about 15 minutes. Remove immediately from the baking sheet, and separate the scones. Serve warm with whipped cream and maple syrup.