MAPLE NUT SCONES RECIPES

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MAPLE-NUT SCONES RECIPE - BETTYCROCKER.COM



Maple-Nut Scones Recipe - BettyCrocker.com image

With a 20-minute prep time, these scones can be baking in the oven while you're family's still asleep!

Provided by Betty Crocker Kitchens

Total Time 40 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 14

3 tablespoons Gold Medal™ all-purpose flour
2 tablespoons granulated sugar
2 tablespoons finely chopped nuts, toasted*
2 tablespoons firm butter or margarine
2 cups Gold Medal™ all-purpose flour
2 tablespoons packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup firm butter or margarine
1/2 cup coarsely chopped nuts, toasted*
1/3 cup pure maple syrup or maple-flavored syrup
1 egg
About 2 tablespoons milk
Additional milk

Steps:

  • Heat oven to 400°F (375°F for dark or nonstick cookie sheet). In small bowl, mix 3 tablespoons flour, the granulated sugar and 2 tablespoons nuts. Cut in 2 tablespoons butter, using pastry blender or fork, until crumbly; set aside.
  • In large bowl, mix 2 cups flour, the brown sugar, baking powder and salt. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in 1/2 cup nuts. Stir in maple syrup, egg and just enough of the 2 tablespoons milk so dough leaves side of bowl and starts to form a ball.
  • Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 8-inch circle on ungreased cookie sheet. Brush with additional milk. Sprinkle with topping. Cut into 8 wedges, but do not separate.
  • Bake 15 to 18 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.

Nutrition Facts : Calories 390 , CarbohydrateContent 43 g, CholesterolContent 65 mg, FatContent 4 , FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 8 g, ServingSize 1 Scone, SodiumContent 300 mg, SugarContent 15 g, TransFatContent 1 g

MAPLE WALNUT SCONES RECIPE | ALLRECIPES



Maple Walnut Scones Recipe | Allrecipes image

Delicious with coffee or tea. Instead of pancakes or waffles for breakfast, serve these scones warm with or without butter and maple syrup (very sweet).

Provided by Sandie

Categories     Bread    Quick Bread Recipes    Scone Recipes

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 8 scones

Number Of Ingredients 13

1 cup chopped walnuts
1?¾ cups all-purpose flour
½ cup white sugar
2?½ teaspoons baking powder
¼ teaspoon salt
6 tablespoons chilled unsalted butter, cut into pieces
1 egg
¼ cup half-and-half
1 teaspoon maple extract
½ teaspoon vanilla extract
½ cup confectioners' sugar
2 teaspoons hot water
? teaspoon maple flavored extract

Steps:

  • Set oven rack to lower center of oven. Preheat oven to 375 degrees F (190 degrees C). Toast walnuts on a baking sheet in the preheated oven for 3 to 5 minutes. Cool.
  • Whisk together the flour, sugar, baking powder, and salt in a large bowl. Toss butter pieces in the flour mixture to coat. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs. Stir in toasted walnuts. Beat egg in a large bowl. Mix in the half-and-half, 1 teaspoon maple extract, and vanilla extract. Stir the dry ingredients into the wet ingredients, mixing just until blended, switching from a spoon to your hands as the mixture comes together. Place dough in refrigerator for 10 minutes.
  • Roll chilled dough into a ball on a lightly floured surface. Flatten dough into a 3/4 inch circle. Cut into 8 wedges.
  • Bake scones on a parchment lined baking sheet just until firm and the bottoms are lightly browned, 15 to 20 minutes. Cool for 3 minutes before transferring to cooling racks.
  • Stir together the confectioners' sugar, hot water, and 1/8 teaspoon maple extract. Drizzle on scones to glaze.

Nutrition Facts : Calories 371.1 calories, CarbohydrateContent 43.7 g, CholesterolContent 48.9 mg, FatContent 19.9 g, FiberContent 1.7 g, ProteinContent 6.2 g, SaturatedFatContent 7.1 g, SodiumContent 239.1 mg, SugarContent 20.5 g

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