Maple Syrup Scented Scones Recipes

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.

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.

MAPLE SYRUP SCENTED SCONES

Steps:

• Preheat oven to 375°F Line a baking sheet with parchment paper. Combine flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Cut in shortening using a pastry blender or 2 knives or your fingertips until mixture resembles coarse meal.
• In a separate bowl, stir together whipping cream and maple syrup. Add to flour mixture, stirring just until dough comes together. Add extra cream 1 tablespoons at a time if dough is too dry. Knead dough together gently.
• Pat dough into an 8-inch round and cut into 16 wedges. Place on prepared baking sheet.
• Bake in preheated oven 15-17 minutes or until golden or a toothpick inserted in center comes out clean. Transfer to a wire rack.
• GLAZE: Combine whipping cream and maple syrup in medium bowl. Add icing sugar to form glaze. Drizzle or spread glaze over warm scones. Allow glaze to set before serving.