Maple Syrup Breakfast Scones With Cappuccino Glaze 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.

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 SYRUP BREAKFAST SCONES WITH CAPPUCCINO GLAZE

Steps:

• Preheat oven to 400 F. Line a baking sheet with parchment paper. Add the flour, oats, baking powder, baking soda and salt to the bowl of your food processor. Pulse a few times to combine. Add the diced butter and process until the mixture looks like coarse meal, about 10-15 seconds. Transfer the mixture to a large bowl and add the diced cream cheese and pecans (if using), mixing to distribute them evenly. In a measuring cup, use a fork to beat the maple syrup, milk and the egg until combined. Make a well in the center of the dry ingredients and pour in the wet ingredients. Use a fork to mix the wet and dry together until the dough starts to come together - don't overmix. Flour your hands and gather the dough then divide it into 2 equal pieces. On a lightly floured work surface, gently shape each half of the dough into a disk that is about 1 1/4 inches tall - you don't want to compress the dough too much. Cut each disk into 6 wedges (they will be small) and transfer them to the prepared baking sheet. Whisk the second egg plus 1 teaspoon of water in a small bowl. Brush the egg wash generously on the tops of the scones. Bake for 18-22 minutes, or until golden brown and firm on top. Transfer the scones to a wire rack to cool. Meanwhile, make the glaze. Combine the instant coffee, water, vanilla and salt in a small bowl. Stir to dissolve the coffee. Whisk in the half and half and the the confectioners' sugar until the glaze is completely smooth. Drizzle the glaze over the cooled scones.