Maple Scones Recipes

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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

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

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

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-PECAN SCONES



Maple-Pecan Scones image

Provided by Ree Drummond : Food Network

Time 1h5m

Yield 8 scones

Number Of Ingredients 14

3 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 pound (2 sticks) unsalted butter, chilled
1/4 cup pecans, plus more for sprinkling
1 large egg
3/4 cup heavy cream
1 pound confectioners' sugar
1/4 cup whole milk
4 tablespoons (1/2 stick) unsalted butter, melted
Splash of strongly brewed coffee
Dash of salt
2 teaspoons maple flavoring or maple extract

Steps:

  • Preheat the oven to 350 degrees F. In a large bowl, stir together the flour, granulated sugar, baking powder and salt.
  • Cut the cold butter into small pieces. Cut the butter into the flour until the mixture resembles crumbs.
  • Now finely chop the pecans and stir them into the flour mixture. Mix the egg and cream together. Add the mixture to the bowl and stir until just combined.
  • Turn the mixture onto a cutting board. The dough will be very crumbly, but do not let your heart be troubled. With your hands, push the mixture together into a large ball. Do not knead or press too much; you want to leave that gluten alone!
  • With a rolling pin, very gently roll out the dough into a 10-inch round, about 3/4 inch thick. With a sharp knife, cut the round into 8 equal-size wedges.
  • Transfer the wedges to a baking sheet lined with a Silpat baking mat. (Or just spray the pan with cooking spray; either one will work!) Bake the scones for 22 to 26 minutes, until they're just barely starting to brown. Do not allow the edges to become dark or the Red Coats will come and get you. Allow the scones to cool completely before icing.
  • In a medium mixing bowl, stir the icing ingredients until smooth. Pour generously over the scones and sprinkle with pecans. Allow the icing to set before serving.

MAPLE OAT NUT SCONES



Maple Oat Nut Scones image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h20m

Yield 8 scones

Number Of Ingredients 15

2 3/4 cups all-purpose flour, plus more if needed for flouring
1/2 cup old-fashioned oats, ground in a food processor
1/3 cup granulated sugar
2 tablespoons baking powder
1/4 teaspoon salt
2 sticks (1 cup) cold unsalted butter, cut into cubes
1/2 cup pecans, finely chopped, plus more for sprinkling
3/4 cup heavy cream, plus more if needed
1 teaspoon maple extract
1 large egg
5 cups powdered sugar
1/4 cup whole milk
2 tablespoons unsalted butter, melted
2 tablespoons strong brewed coffee
2 teaspoons maple extract

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-OATMEAL SCONES



Maple-Oatmeal Scones image

Provided by Ina Garten

Categories     dessert

Time 50m

Yield 14 servings

Number Of Ingredients 14

3 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 cup quick-cooking oats, plus additional for sprinkling
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
1 pound cold unsalted butter, diced
1/2 cup cold buttermilk
1/2 cup pure maple syrup
4 extra-large eggs, lightly beaten
1 egg beaten with 1 tablespoon milk or water, for egg wash
1 1/4 cups confectioners' sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract

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.

JUMBO MAPLE-PECAN SCONE



Jumbo Maple-Pecan Scone image

Provided by Food Network Kitchen

Time 50m

Yield 8 servings

Number Of Ingredients 14

3/4 cup buttermilk, plus more for brushing
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour, plus more for dusting
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon grated orange zest
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt, plus a pinch
12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces and chilled
1/2 cup pecan pieces, toasted
1/4 cup confectioners' sugar
3 tablespoons maple syrup

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Combine the buttermilk and vanilla in a small bowl and set aside.
  • Put the flour, granulated sugar, baking powder, baking soda, orange zest, nutmeg, cinnamon and 1/2 teaspoon salt in a food processor and pulse until combined. Add the butter and continue to pulse until the mixture looks like fine meal.
  • Add the pecans and pulse once. Add the buttermilk mixture and pulse 3 or 4 times, or until the mixture is just moistened. (Do not overmix or the scones will be tough.)
  • Turn the dough out onto a lightly floured surface and gently knead until it just forms a ball. Transfer to the prepared baking sheet and pat into an 8-inch round, about 3/4 inch thick. (To make individual scones, cut into 8 wedges and space apart on the baking sheet.) Brush with buttermilk and bake until golden, about 25 minutes. Let cool 2 minutes on the baking sheet, then transfer to a rack to cool completely.
  • Mix the confectioners' sugar, maple syrup and a pinch of salt in a small bowl until smooth. Drizzle over the scone. Cut into wedges.

MAPLE-OATMEAL SCONES



Maple-Oatmeal Scones image

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 14 large scones

Number Of Ingredients 14

3 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 cup quick-cooking oats, plus additional for sprinkling
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
1 pound cold unsalted butter, diced
1/2 cup cold buttermilk
1/2 cup pure maple syrup
4 extra-large eggs, lightly beaten
1 egg beaten with 1 tablespoon milk or water, for egg wash
1 1/4 cups confectioners' sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract

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-sized 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 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.

BLUEBERRY MAPLE SCONES



Blueberry Maple Scones image

This blueberry scone recipe uses a tried-and-true basic recipe and technique, but a few different ingredients are added to create a new family favorite.

Provided by ColdColdKev

Time 1h

Yield 8

Number Of Ingredients 14

2 cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup frozen blueberries
½ cup white chocolate chips
½ cup heavy cream
1 large egg
½ teaspoon maple extract
½ cup unsalted butter, frozen
3 tablespoons heavy cream
1 cup confectioners' sugar
½ teaspoon vanilla extract
1 tablespoon milk, or more as needed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Whisk flour, sugar, baking powder, and salt in a large bowl. Add frozen blueberries and white chocolate chips; stir until evenly distributed and blueberries are coated.
  • Whisk 1/2 cup heavy cream, egg, and maple extract together in a small bowl.
  • Remove butter from the freezer and grate onto a plate with a box grater. (I recommend using the biggest size grating side.) Add butter to the flour mixture and toss a couple of times to evenly distribute and cover the butter pieces. Drizzle cream-egg mixture over the flour mixture while stirring. Continue tossing until incorporated, about 30 seconds; dough will be shaggy at this point. Work dough with your hands until it forms a single mass.
  • Lift and place dough onto a lightly floured surface. Shape into a 1-inch thick circle. Use a knife or scraper to cut dough into 8 triangular-shaped pieces.
  • Place scones onto the prepared baking sheet, about 1/2 inch to 1 inch apart. Brush the tops with remaining 3 tablespoons heavy cream.
  • Bake in the preheated oven until tops are golden brown, about 20 minutes. Remove from the oven and allow to cool until they can be handled but are still warm, 5 to 10 minutes.
  • Meanwhile, combine confectioners' sugar and vanilla in a bowl. Slowly add milk, stirring until you get a drizzling consistency.
  • Drizzle glaze over the warm scones, back and forth in a zig-zag pattern. Arrange scones on a dish and allow glaze to set for 5 to 10 minutes before serving.

Nutrition Facts : Calories 481 calories, Carbohydrate 61.9 g, Cholesterol 84.3 mg, Fat 24.1 g, Fiber 1.4 g, Protein 5.5 g, SaturatedFat 14.7 g, Sodium 505.3 mg, Sugar 36.1 g

MAPLE-PECAN SCONES



Maple-Pecan Scones image

This scone recipe uses heavy cream, maple syrup, and cold butter. Using a food processor makes it fast to incorporate the cold butter. Be sure to toast the pecans to bring out the flavor.

Provided by Michaunp

Categories     Scones

Time 55m

Yield 8

Number Of Ingredients 10

1 cup heavy cream
3 tablespoons maple syrup
2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/4-inch pieces
½ cup chopped pecans, toasted
¼ cup confectioners' sugar
2 tablespoons confectioners' sugar
2 tablespoons maple syrup

Steps:

  • Adjust an oven rack to the middle position and preheat to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Whisk cream and 3 tablespoons maple syrup together in a bowl.
  • Combine flour, baking powder, and salt in a food processor; pulse 3 times to combine. Drop cold butter pieces evenly over top and continue to pulse until mixture resembles coarse cornmeal, about 6 pulses.
  • Transfer flour mixture to a large bowl. Add toasted pecans and cream mixture. Stir until dough begins to come together.
  • Turn dough onto a lightly floured surface and knead until a rough, sticky ball forms. Divide into 2 balls and flatten slightly. Cut each circle into 4 wedges and transfer to the prepared baking sheet.
  • Bake on the middle rack of the preheated oven until tops are golden brown, 20 to 25 minutes. Remove from the oven and cool on a baking rack, about 10 minutes.
  • While the scones are cooling, whisk 1/2 cup plus 2 tablespoons confectioners' sugar and 2 tablespoons maple syrup together until well combined.
  • Drizzle glaze over scones.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 40.2 g, Cholesterol 59.8 mg, Fat 23.4 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 11.9 g, Sodium 342.3 mg, Sugar 13.5 g

JOANNE CHANG'S MAPLE-BLUEBERRY SCONES



Joanne Chang's Maple-Blueberry Scones image

These scones, created by Joanne Chang for her Flour Bakery & Cafe in Boston, are studded with fresh blueberries, sweetened with maple syrup and made with a blend of whole-wheat and all-purpose flours - but don't think of them as health food. They've also got crème fraîche and plenty of butter. They're big. They're glazed. And they've got a singular texture: tender, like a layer cake, but also flaky, like a traditional scone. It wasn't until I made them myself that I realized that their texture is different because the technique is different: Most scone recipes call for the butter to be rubbed into the flour mixture until it's coated with flour. In Ms. Chang's recipe, half the butter gets this treatment, which makes the scones characteristically flaky. The other half of the butter is beaten into the dry ingredients so that it becomes the coating for the flour, making the scones tender.

Provided by Dorie Greenspan

Categories     breakfast, brunch, snack, dessert

Time 1h

Yield 8 scones

Number Of Ingredients 13

1 2/3 cups/240 grams whole-wheat flour
1 cup/130 grams all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup/170 grams unsalted butter (1 1/2 sticks), cold, cut into 1/2-inch pieces
1/2 cup/120 grams crème fraîche, Greek yogurt or sour cream, at room temperature
1/2 cup/120 milliliters maple syrup
1/3 cup/80 milliliters buttermilk, at room temperature
1 large egg yolk, at room temperature
1 cup/125 grams fresh blueberries
1/2 cup/60 grams confectioners' sugar
2 to 3 tablespoons maple syrup

Steps:

  • In a stand mixer fitted with the paddle attachment, briefly mix both flours, the baking powder, baking soda and salt on low speed. Add half the butter and paddle until fully mixed into the flour, 2 to 3 minutes. (This will coat the flour with butter so the scones are tender.)
  • Add the remaining butter to the bowl of the stand mixer. Pulse the mixer three or four times to mix the pieces into the dough while keeping them whole. (This step will give you small pieces of butter in the dough, which will help the scones be a bit flaky.)
  • In a medium bowl, whisk together the crème fraîche, maple syrup, buttermilk and yolk until thoroughly mixed. Stir in the blueberries. With the mixer on low, pour the blueberry mixture into the flour mixture, and paddle on low for about 10 seconds to get some of the liquid mixed into the flour. Stop the mixer, and mix the rest of the loose flour into the dough by hand: Gather and lift the dough with your hands and turn it over in the bowl several times until all the loose flour is mixed in. Shape the dough into a ball, wrap it well and refrigerate for at least 1 hour or for up to 1 day. (This gives the flour time to fully absorb the liquid.)
  • Heat the oven to 350 degrees, and position a rack in the center. Line a baking sheet with parchment paper.
  • Using a 1/2-cup measuring cup or ice cream scoop, scoop out 8 mounds of chilled dough, and place them on the baking sheet a few inches apart. Bake scones for 35 to 45 minutes, rotating the baking sheet midway through the baking time, until the scones are evenly golden brown and firm when you press them.
  • While the scones are baking, make the glaze: In a small bowl, whisk together the sugar and enough maple syrup to make a thick, spreadable glaze. Use immediately, or store in an airtight container at room temperature for up to 1 week. Rewhisk before using.
  • As soon as you remove the scones from the oven, use a pastry brush to brush them with the glaze while they're warm. Let cool on the baking sheet for 30 minutes, then serve.

DOUBLE MAPLE SYRUP SCONES



Double Maple Syrup Scones image

I have always been a scone lover, and maple is my favorite flavor. There is a fine line with the texture I like: not to biscuit-like, not too cake-like, and a nut-like flavor, without chunks of nuts. This recipe is from is from "The King Arthur Baking Book" and has all that, plus some icing on the cake. Since my family has already requested this three times in four days, I decided to put this recipe where I can't lose it...Zaar!

Provided by Roxygirl in Colorado

Categories     Scones

Time 25m

Yield 16 scones

Number Of Ingredients 11

3 1/2 cups unbleached all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2/3 cup shortening (or mix the two like I do) or 2/3 cup butter (or mix the two like I do)
1 cup finely chopped walnuts (can toast them if you like)
1 cup milk
1/2 cup maple syrup (I used pancake syrup, too)
1/2 teaspoon maple flavoring
1 cup powdered sugar
2 teaspoons cream (you may need a drop more) or 2 teaspoons milk (you may need a drop more)
1/2 teaspoon maple extract

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.

Nutrition Facts : Calories 289.5, Fat 14.2, SaturatedFat 3, Cholesterol 2.4, Sodium 245.9, Carbohydrate 37, Fiber 1.2, Sugar 13.6, Protein 4.5

MAPLE WALNUT SCONES



Maple Walnut Scones 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

Time 45m

Yield 8

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
⅛ 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, Carbohydrate 43.7 g, Cholesterol 48.9 mg, Fat 19.9 g, Fiber 1.7 g, Protein 6.2 g, SaturatedFat 7.1 g, Sodium 239.1 mg, Sugar 20.5 g

BUTTERSCOTCH MAPLE SCONES



Butterscotch Maple Scones image

Loaded with rich butterscotch flavor, these tempting scones could also be dessert. Wedges look so pretty drizzled with a maple glaze.

Provided by Taste of Home

Time 50m

Yield 8 scones.

Number Of Ingredients 17

1-1/2 cups quick-cooking oats
1 cup chopped walnuts
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup cold butter
1/2 cup maple syrup
1/4 cup 2% milk
1/4 cup heavy whipping cream
1 egg
1 teaspoon vanilla extract
1 cup butterscotch chips
GLAZE:
1/2 cup confectioners' sugar
2 tablespoons maple syrup
1 teaspoon vanilla extract

Steps:

  • Spread oats and walnuts on a baking sheet. Bake at 375° for 8 minutes or until lightly browned, stirring occasionally. Remove to wire racks to cool., In a large bowl, combine the flour, sugar, baking powder, salt and oat mixture. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the maple syrup, milk, cream, egg and vanilla; stir into crumb mixture just until moistened. (Dough will be soft.) Stir in chips., Transfer dough to a greased baking sheet. Pat into a 7-in. circle. Cut into eight wedges, but do not separate. Cover and refrigerate overnight. Bake at 400° for 25-30 minutes or until golden brown., Meanwhile, combine glaze ingredients; drizzle over scones. Serve warm.

Nutrition Facts : Calories 710 calories, Fat 37g fat (20g saturated fat), Cholesterol 75mg cholesterol, Sodium 387mg sodium, Carbohydrate 87g carbohydrate (30g sugars, Fiber 3g fiber), Protein 11g protein.

MAPLE-BACON SCONES



Maple-Bacon Scones image

Buttery and savory.

Provided by janet

Time 45m

Yield 16

Number Of Ingredients 12

4 cups all-purpose flour
1 ⅓ cups white sugar
2 tablespoons baking powder
2 teaspoons baking powder
1 ½ teaspoons salt
1 cup unsalted butter, cubed
1 ½ cups heavy cream
⅓ cup maple syrup
4 slices cooked bacon, chopped
2 cups powdered sugar
2 tablespoons maple syrup
2 tablespoons milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine flour, sugar, 2 tablespoons plus 2 teaspoons baking powder, and salt in a bowl. Add butter and cut in with your hands or a pastry blender until crumbly with all pieces of butter smaller than a small bean. (You can use a food processor.) Make a small well in the center of the mixture.
  • Pour cream, maple syrup, and chopped bacon into the well. Combine with your hands, working quickly so butter does not melt, until the dough sticks together. Divide dough into 12 equal portions. Roll and gently press each portion into a scone about the size of your palm; place on a baking sheet.
  • Bake in the preheated oven until tops spring back when lightly touched, 20 to 25 minutes. Remove from the oven and transfer to a wire rack.
  • Mix powdered sugar, maple syrup, and milk for glaze together in a bowl until smooth. Drizzle over scones.

Nutrition Facts : Calories 460 calories, Carbohydrate 63.6 g, Cholesterol 64.5 mg, Fat 21.4 g, Fiber 0.8 g, Protein 5 g, SaturatedFat 12.9 g, Sodium 543.5 mg, Sugar 37.6 g

INA'S MAPLE SCONES



Ina's Maple Scones image

These are a perennial favorite at Ina Garten's Barefoot Contessa, a specialty-food market on Long Island, New York. The scones can be cut out ahead of time and stored in the refrigerator, wrapped in plastic, for up to two days; bake just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 14

Number Of Ingredients 14

3 1/2 cups all-purpose flour, plus more for dusting
1 cup whole-wheat flour
1 cup quick-cooking oats, such as McCann's quick-cooking Irish oatmeal, plus more for sprinkling (optional)
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
1 pound (4 sticks) cold unsalted butter, cut into small cubes
1/2 cup cold buttermilk
1/2 cup pure maple syrup
4 extra-large eggs, lightly beaten
1 extra-large egg, beaten with 1 tablespoon milk or water, for egg wash
1 1/4 cups confectioners' sugar, (for the glaze)
1/2 cup pure maple syrup, (for the glaze)
1 teaspoon pure vanilla extract, (for the glaze)

Steps:

  • Preheat the oven to 400 degrees.with rack in center. In the bowl of an electric mixer fitted with the paddle attachment, combine all-purpose flour, whole-wheat flour, oats, baking powder, sugar, and salt. Blend butter in at the lowest speed, and mix until butter is in pea-size pieces. In a medium bowl, combine buttermilk, maple syrup, and 4 eggs; mix to combine. Add egg mixture to flour mixture. Mix until just blended. The dough may be sticky.
  • Place dough on a well-floured surface. Roll dough out to a 3/4- to 1-inch thickness with a well-floured rolling pin (there will be lumps of butter in dough). Cut into 3-inch rounds with a plain or fluted cutter, and place on a parchment-lined baking sheet.
  • Brush tops of scones with egg wash. Bake until tops are crisp and insides are done, 20 to 25 minutes. Remove baking sheet to wire rack to cool for 5 minutes.
  • Make the glaze: Combine confectioners' sugar, maple syrup, and vanilla. Drizzle each cooled scone with 1 tablespoon glaze (the warmer the scones are when glazed, the thinner the glaze will be). Sprinkle with uncooked oats, if desired, and serve.

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