Canadian Maple Scones Recipes

CANADIAN MAPLE SCONES

Canadian Maple Scones image

These are best served warm with a dollop of whipped cream and drizzled with a little extra maple syrup.

Provided by jowolf2

Categories Bread Quick Bread Recipes Scone Recipes

Time 45m

Yield 8

Number Of Ingredients 13

Ingredients

1 cup coarsely chopped walnuts, divided
3 tablespoons all-purpose flour
3 tablespoons packed light brown sugar
2 tablespoons cold butter
2 cups all-purpose flour
2 tablespoons packed light brown sugar
2 teaspoons baking powder
⅛ teaspoon salt
½ cup cold butter
⅓ cup maple syrup, or as needed
1 egg
2 tablespoons milk, or as needed
1 cup whipped cream

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.

Nutrition Facts : Calories 476.7 calories, Carbohydrate 46.2 g, Cholesterol 82.2 mg, Fat 30.5 g, Fiber 1.9 g, Protein 7.1 g, SaturatedFat 13.7 g, Sodium 280.9 mg, Sugar 16.8 g

MAPLE SCONES

Maple Scones image

The maple flavor shines through without being overpowering in this recipe, adapted from the Samuel Sewall Inn, in Brookline, Mass. It's more of a traditional scone, not cakey and soft, but crumbly and robust - strong enough to stand up to a slathering of Irish butter. They're best served warm, on a fall morning, alongside a cup of tea or a strong cup of coffee.

Provided by Susan Guerrero

Categories breakfast, side dish

Time 30m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 cup whole-wheat flour
1 cup white flour, plus more as needed
2 tablespoons packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 pound chilled butter (1 stick)
1/2 cup chopped toasted walnuts or cooked wheat berries
1/3 cup maple syrup
1 large egg
2 tablespoons milk, or as needed
Vegetable oil or nonstick spray for greasing baking sheet

Steps:

Heat oven to 400 degrees. In a large bowl, combine whole-wheat flour, 1 cup white flour, brown sugar, baking powder and salt. Using a pastry blender, or two knives scissors-fashion, cut butter into flour mixture until mixture resembles fine crumbs.
Add nuts or wheat berries. Stir in the maple syrup and egg and just enough milk so that dough leaves side of bowl and forms a ball. Turn dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly; if dough is very soft, roll in flour again. Transfer to a lightly greased baking sheet. Pat or roll into an 8-inch disk; cut into 8 wedges, but do not separate.
Bake until golden brown, about 20 minutes. Immediately remove from baking sheet, and carefully separate. Serve warm.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 14 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 179 milligrams, Sugar 12 grams, TransFat 0 grams

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