Maple Glazed Maple Walnut Scones Recipes

MAPLE GLAZED MAPLE WALNUT SCONES

Steps:

• Using a food processor, place flour, oats, salt, baking powder, baking soda and sugars into bowl of processor. Pulse briefly to combine. While motor is running, drop in chunks of cold butter. Now throw in the toasted, but cooled walnuts, and briefly pulse.
• In a measuring cup, lightly beat the egg, then add the maple syrup and extracts. Then add enough cold buttermilk to bring the liquid to one cup. (You may not need all the buttermilk. But here in Colorado where it is very dry, I sometimes use it all.) With motor running, pour the liquid slowly into the bowl of the processor until mixture starts to form a wet, moist ball. Once mixture has formed a ball, stop adding buttermilk! You may need to scrape some of the dough off of the sides of the ball using floured hands.
• On a well floured counter, scrape out the wet dough and bring together with floured hands into a large round or square, flouring both sides well. If you need to add a bit more flour, feel free because it is important to get the right consistency.
• Divide in two and using your hands pat each into a 6-8″ disc. These should be thick. Thin scones become crispy and no one likes a crispy dry scone! Cut each round into 6 or 8 triangles.
• Place on a baking sheet lined with parchment or a Silpat and chill dough for about 20 minutes.
• Preheat oven to 400. Place baking sheet in oven and bake for about 18-20 minutes until scones are lightly browned and firm on top.
• While scones are baking, prepare glaze.
• Combine powdered sugar, maple extract and syrup and mix together with a whisk. Stir in 1 T of milk or cream at a time, until glaze is of a drizzling or spreadable consistency.
• Let scones cool and drizzle away! Garnish with a few extra walnuts if you'd like.

EASY GLAZED MAPLE WALNUT SCONES

Steps:

• Preheat oven to 425 °F. Line two half sheet baking pans with a Silpat silicone mat or parchment paper. Set aside.
• Make the scones: In a large bowl, whisk the flour, baking powder, and salt together.
• Grate the butter using a box grater and toss it into the flour mixture a little at a time. Once all the butter is grated, use a pastry blender, two forks, or even your hands, to work the butter into the flour until coarse, pea-sized crumbs appear.
• In a medium bowl, whisk the heavy cream, maple syrup, brown sugar, and egg together until no lumps remain.
• Pour the wet ingredients into the flour mixture, add in the walnuts, and stir the mixture together until everything appears moistened. Try your best to not overwork the dough at any point. You should still see little pieces of butter in the dough.
• Using a large cookie scoop or an ice cream scoop to portion out ¼-cup mounds of the dough onto prepared baking sheet at least 3-inches apart. You might need to use a spoon to help get the dough out of the scoop. The dough will be sticky and a little wet.
• Brush scones with cream, then sprinkle with coarse sugar if desired.
• Bake scones for 18 to 23 minutes, rotating pans after 10 minutes, until lightly golden. Remove the scones from the oven and let them cool for a few minutes.
• Make the glaze: While the scones are baking, you can prepare the maple glaze. Heat the butter and maple syrup together in a small saucepan over low heat, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted powdered sugar.
• Drizzle over the still warm scones and let the glaze set about 5 minutes (if you can wait that long!). Serve & enjoy!
• Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for about 3 to 5 days. Glazed or plain scones freeze well, up to 3 months. Thaw overnight in the refrigerator then warm to your liking before enjoying.

MAPLE OAT NUT SCONES

Steps:

• For the scones: Preheat the oven to 350 degrees F. Line a baking sheet with a baking mat or parchment paper.
• In a large bowl, combine the flour, ground oats, granulated sugar, baking powder and salt. Stir to combine. Add the 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, maple extract and egg in a small bowl. Pour into the flour mixture, stirring gently until it all comes together. (The 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 it 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 the prepared baking sheet and bake until poufy and set and just barely golden, 20 to 24 minutes. (They shouldn't have much color on them at all.) Allow to cool completely.
• For the icing: Combine the powdered sugar, milk, butter, coffee and maple extract in a large bowl. Make sure the icing's thick but still pourable.
• Drizzle a very generous amount of the icing onto each scone, then sprinkle on a few more chopped pecans. Allow the icing to set completely, then serve.
• The scones will keep nice and fresh for days in a plastic zipper bag.

MAPLE GLAZED WALNUTS

Steps:

• Preheat a dry skillet over a medium-high heat. Add the walnuts, maple syrup and salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool.

MAPLE WALNUT SCONES

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.

MAPLE-OATMEAL SCONES

Steps:

• Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.
• Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.
• Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
• 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.

MAPLE SCONES

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.

MAPLE OAT NUT SCONES - STARBUCKS

Steps:

• Preheat oven to 425°F.
• Using a food processor or blender, finely grind oats.
• In a mixer, mix flour, oats, sugar, salt and baking powder.
• Add maple syrup and butter and mix well.
• In a small bowl, beat the egg with the cream and maple extract.
• Pour the egg mixture into the flour mixture and mix well.
• Add pecans and mix just to incorporate.
• Place dough on a floured surface. Knead and pat dough into a 8 to 10 inch circle and cut into 8 wedges.
• Spray a baking sheet with cooking spray. Place wedges on top and bake for 13 to 15 minutes, or until light brown.
• Remove scones from oven to wire rack. Let cool about 3 to 5 minutes.
• Mix glaze ingredients until smooth. Adjust the amount of water to get to the desired consistency. I like the glaze to be rather thick. Spread lots of glaze over each scone and dry about 15 minutes before serving.