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.
PEAR SCONES
These are nice for a light and tasty brunch. Serve with tea.
Provided by jowolf2
Categories Bread Quick Bread Recipes Scone Recipes
Time 37m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Sift together the flour, brown sugar, baking powder, cinnamon, and salt in a large bowl; cut in the butter until the mixture has a crumbly texture. Whisk together the egg and half-and-half in a separate bowl; stir the egg mixture into the flour mixture until combined; stir in the pear. Drop large spoonfuls of the dough onto an ungreased baking sheet.
- Bake in preheated oven until golden brown, about 15 minutes; rest briefly on a cooling rack before serving.
Nutrition Facts : Calories 243.7 calories, Carbohydrate 34.2 g, Cholesterol 49.2 mg, Fat 10.3 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 6.2 g, Sodium 194.7 mg, Sugar 11.1 g
MAPLE-PECAN SCONES
Provided by Ree Drummond : Food Network
Time 1h5m
Yield 8 scones
Number Of Ingredients 14
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
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 1h20m
Yield 8 scones
Number Of Ingredients 15
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 OAT NUT SCONES
I love the maple scones at a local coffee shop, this recipe is an attempt to recreate those. It was my first attempt at making scones and they turned out yummy! I will definitely make these again. Edited to add: I have made them again and this time I made muffins! It worked great, I got 12 muffins out of this recipe, baked for the the same time at the same temperature.
Provided by Michelle Berteig
Categories Scones
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- SCONES:.
- Preheat oven to 375 degrees F.
- Mix flour, oats, 2 T. brown sugar, baking powder, baking soda and salt in a large bowl. Add butter and rub in with fingertips, two knives, or pastry blender until the mixture resembles coarse meal. Stir in the nuts.
- Stir together 1/2 cup whipping cream and 1/2 cup maple syrup to blend and gradually add this mixture to the dry mixture, stirring just until the dough comes together. Add more cream if needed, if the dough seems dry (I didn't need to add more).
- Turn dough onto lightly floured surface and knead gently, about 5 turns. Pat dough into an 8 inch circle and cut into 8 wedges. Transfer wedges to baking sheet, spacing 2 inches apart.
- Bake until golden, about 20 minutes. Remove and let cool slightly.
- GLAZE:.
- Whisk together 2 T. brown sugar, 6 T. whipping cream and 2 T maple syrup. Gradually whisk in enough powdered sugar to make a thick glaze. Drizzle glaze over warm scones. Allow to stand until glaze sets.
- 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.
Nutrition Facts : Calories 569.6, Fat 32.8, SaturatedFat 17.6, Cholesterol 81.5, Sodium 310.6, Carbohydrate 64.8, Fiber 2.5, Sugar 31.9, Protein 6.7
CANADIAN MAPLE SCONES
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
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 OAT NUT SCONES - STARBUCKS
This is a copycat recipe from Starbucks. I've altered the recipe a little so I could use a mixer instead of a processor....soooo very yummy!!!
Provided by Charmie777
Categories Scones
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 399.3, Fat 14.1, SaturatedFat 4.4, Cholesterol 38.4, Sodium 330.3, Carbohydrate 62.5, Fiber 3.6, Sugar 29, Protein 7.8
MAPLE WALNUT SCONES
I love the taste of maple! These have a shiny crust and are tender inside. Serve hot with butter, maple butter or honey.
Provided by quotFoodThe Way To
Categories Scones
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 375°F.
- Grease and flour a cookie sheet.
- Combine the flour, baking powder, and salt in a mixing bowl and blend with a whisk.
- Cut in butter with a pastry blender or two knives.
- In a separate bowl beat the eggs; blend in syrup and cream.
- Make a well in the center of the dry ingredients and add the wet ingredients all at once.
- Mix in walnuts and stir just enough to blend together.
- Gather the dough into a ball and roll out between two pieces of waxed paper forming a circle about 1 1/2-inches thick.
- Cut into 8 pie shaped pieces and place on the prepared cookie sheet.
- Brush tops with additional syrup and bake for 20 minutes.
MAPLE WALNUT SCONES
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
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
More about "maple nut and pear scones food"
MAPLE PEAR SCONES WITH MAPLE GLAZE - ANNIE'S NOMS
From anniesnoms.com
Estimated Reading Time 6 mins
- Preheat the oven to 200C/400F and line a baking tray with grease proof paper/a silicone mat/Silpat.
- Place 2 and 1/2 cups flour, baking powder, cinnamon, salt, sugar and butter into a large bowl and rub the butter into the flour mixture until you have a mixture resembling coarse breadcrumbs. Some large lumps are fine.
- Add in the eggs and maple syrup and bring together gently with a wooden spoon until it begins to form a dough.
- Add in the chunks of pear and fold in gently with a spoon or your hands (it's easier with your hands) until the pear is evenly dispersed throughout the dough. At this stage the dough should come together, but be flaky. If it is sticky, add in the extra 1/4 cup of flour.
PEAR SCONES - THE SEASIDE BAKER
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WWW.EATINGWELL.COM
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- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or coat with cooking spray.
- Combine whole-wheat flour, all-purpose flour, oats, 1/4 cup sugar, baking powder, baking soda, salt and cinnamon in a large bowl; whisk to blend. Using a pastry blender or your fingertips, cut or rub cream cheese and butter into the dry ingredients. Add oil and toss with a fork to coat. Add pear and 1/4 cup nuts; toss to coat. Mix buttermilk and maple (or vanilla) extract in a measuring cup and add just enough to the dry ingredients, stirring with a fork, until the dough clumps together. (It will be sticky.)
- Turn the dough out onto a lightly floured surface and knead several times; do not overwork it. Divide the dough in half and pat each piece into a 7 1/2-inch circle. Cut each circle into 6 wedges and transfer to the prepared baking sheet. Brush the tops with the egg glaze and sprinkle with the remaining 1/4 cup nuts, pressing lightly. Sprinkle with the remaining 1 1/2 teaspoons sugar.
- Bake the scones until golden and firm to the touch, 20 to 30 minutes. Transfer to a wire rack to cool slightly before serving.
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