Maple Nut Scones Food

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-NUT SCONES

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.

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.

BANANA NUT SCONES WITH MAPLE GLAZE RECIPE

Steps:

• Preheat oven to 400 degrees F.
• Line 2 large baking sheets with parchment paper or a silicone baking mat. Set aside.
• In a medium bowl, beat the mashed bananas, yogurt, brown sugar, egg, and vanilla extract together. Set aside.
• In a large bowl, whisk the flour, baking powder, cinnamon, nutmeg, and salt together. Grate the frozen butter.
• Toss the grated butter into the flour mixture and combine it with a pastry cutter, 2 forks, a food processor, or until the mixture resembles a coarse meal.
• Set aside.
• Drizzle wet ingredients over flour mixture, add the walnuts, and then toss the mixture together with a rubber spatula until everything appears moistened.
• Try not to overwork the dough at any point. The dough will be sticky and a little wet.
• Drop scones, ¼ cup of dough each, at least 3-inches apart on the prepared baking sheet.
• Brush the scones with milk, then top with a little coarse sugar, if desired for extra crunch.
• Bake for 20 to 25 minutes or until lightly golden and cooked through.
• Remove from the oven and cool while making the icing. The scones taste even better after they cool down.
• Icing:
• In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally.
• Once the butter has melted, remove from the heat and whisk in the sifted confectioners' sugar.
• Drizzle over scones.
• Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for about 3 to 5 days.

MAPLE OAT NUT SCONES

Steps:

• 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

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.

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.

BANANA-NUT SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
• Place bananas in a large bowl; beat with an electric mixer until mashed. Add brown sugar, yogurt, egg, and vanilla, beating until smooth. Add cinnamon, baking powder, and salt, beating to combine. Add flour, 1 cup at a time, beating just until combined after each addition. Do not overmix.
• Grate chilled butter into batter using a cheese grater. Beat to combine. Fold in walnuts using a rubber spatula. Drop batter by generous 1/4 cupfuls onto the prepared cookie sheet.
• Bake in the preheated oven until edges and tops of scones are golden and a toothpick inserted in the center of a scone comes out with only crumbs, 17 to 20 minutes.
• When scones have a few minutes left in the oven, combine maple syrup and butter for glaze in a small saucepan over medium heat. Cook until butter melts completely; do not boil. Remove from heat. Add just enough confectioners' sugar, whisking in a small amount at a time, to reach desired consistency for glaze.
• Drizzle glaze over scones using a spoon or whisk.

CRANBERRY MAPLE NUT SCONES

Steps:

• Heat oven to 425ºF.
• Grease cookie sheet.
• Mix all ingredients except Maple Glaze until soft dough forms.
• Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat.
• Shape into ball; knead 10 times.
• Pat dough into 8-inch circle on cookie sheet (if dough is sticky, dip fingers in Bisquick).
• Cut into 8 wedges but do not separate.
• Bake 11 to 13 minutes or until golden brown (I find I need at least 13 minutes in my oven or the insides are still gooey).
• Carefully separate wedges.
• To make glaze, beat all glaze ingredients until smooth.
• Drizzle scones with glaze.
• Serve warm.