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 SYRUP SCENTED SCONES
Maple is one of Canada's national emblems....so these fabulous scones provide a true taste of Candada on Canada Day!! There's maple syrup in the scones themselves and it's also in the glaze. These scones are so simple to make and perfect for breakfast or brunch, or as a snack.
Provided by Chef mariajane
Categories < 60 Mins
Time 32m
Yield 16 scones
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F Line a baking sheet with parchment paper. Combine flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Cut in shortening using a pastry blender or 2 knives or your fingertips until mixture resembles coarse meal.
- In a separate bowl, stir together whipping cream and maple syrup. Add to flour mixture, stirring just until dough comes together. Add extra cream 1 tablespoons at a time if dough is too dry. Knead dough together gently.
- Pat dough into an 8-inch round and cut into 16 wedges. Place on prepared baking sheet.
- Bake in preheated oven 15-17 minutes or until golden or a toothpick inserted in center comes out clean. Transfer to a wire rack.
- GLAZE: Combine whipping cream and maple syrup in medium bowl. Add icing sugar to form glaze. Drizzle or spread glaze over warm scones. Allow glaze to set before serving.
Nutrition Facts : Calories 252.2, Fat 12.8, SaturatedFat 4.6, Cholesterol 10.4, Sodium 185.9, Carbohydrate 32.3, Fiber 0.6, Sugar 13, Protein 2.6
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
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
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
JOANNE CHANG'S MAPLE-BLUEBERRY SCONES
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
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
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
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
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