MAPLE-NUT SCONES RECIPE - BETTYCROCKER.COM
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
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
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
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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MAPLE OAT NUT SCONES - THE PIONEER WOMAN – RECIPES ...
From thepioneerwoman.com
Total Time 42 minutes
Category baking, breakfast, main dish
- Preheat oven to 350 degrees. In a large bowl, combine flour, ground oats, sugar, baking powder, and salt. Stir to combine. Add butter pieces and use a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs. Stir in the chopped pecans.Whisk together the cream, egg, and 1 teaspoon maple extract. Pour into flour mixture, stirring gently, until it all comes together. (Mixture will not come together in one cohesive ball; it should be in a few large clumps with some crumbs in the bowl.) If it is overly crumbly and will not come together at all, add a couple of tablespoons of extra cream and work it in.Turn the dough out onto a cutting board or floured surface and use your hands to press into a 6-to-8-inch circle about 3/4 inch thick. Cut into 8 equal wedges (or you can cut into smaller wedges to get more.) Transfer to a baking sheet lined with a baking mat or parchment and bake for 20-24 minutes, or until poufy and set and just barely golden. (Shouldn't have much color on them at all.) Remove from the oven and allow to cool completely.Combine all the icing ingredients. Make sure it's thick but still pourable. Drizzle a very generous amount on each one, then sprinkle on a few more chopped pecans. Allow the icing to set completely, then serve.(Scones will keep nice and fresh for days in a plastic zipper bag.)
MAPLE OAT NUT SCONES RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 569.6 per serving
- Notes: The dough was sticky and difficult to knead, I might skip this step the next time. Also, the scones spread out a lot while baking, so I might try patting the dough into a smaller circle the next time.
MAPLE SCONES RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Calories 289 per serving
- Bake until golden brown, about 20 minutes. Immediately remove from baking sheet, and carefully separate. Serve warm.
CRANBERRY-MAPLE NUT SCONES RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4
Total Time 35 minutes
Calories 320 per serving
- In small bowl, beat all glaze ingredients until smooth. Drizzle glaze over scones. Serve warm.
MAPLE-OATMEAL SCONES RECIPE | INA GARTEN | FOOD NETWORK
Reviews 4.6
Total Time 50 minutes
Category dessert
- To make the glaze, combine the confectioners' sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.
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