Nutmeg Scented Scones Food
SPICED WALNUT SCONES
Yuletide visitors might stop by just for a taste of these moist and tender scones! Chock-full of walnuts and drizzled with orange-peel glaze, they are wonderful with a cup of coffee.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- In a small bowl, combine milk and lemon juice; let stand for 2 minutes. In a large bowl, combine the flour, sugar, orange zest, baking soda, nutmeg, baking powder, cloves and mace; cut in butter until mixture resembles coarse crumbs. Add walnuts and milk mixture; stir just until moistened., Turn onto a floured surface; knead 10 times. Divide dough in half. Roll each portion into a 7-in. circle; cut each into six wedges. Separate wedges and place 1-in. apart on greased baking sheets. , Bake at 400° for 18-20 minutes or until golden brown. Remove to wire racks. Combine glaze ingredients until smooth; drizzle over warm scones.
Nutrition Facts : Calories 312 calories, Fat 11g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 207mg sodium, Carbohydrate 48g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein.
NUTMEG-SCENTED SCONES
Categories Bread Breakfast Brunch Bake Nutmeg Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Combine flour, brown sugar, baking powder, 1 teaspoon nutmeg, baking soda, and salt in processor; blend 10 seconds. Using on/off turns, cut in butter until mixture resembles coarse meal. Add sour cream. Using on/off turns, blend until moist clumps form. Turn dough out onto floured work surface. Knead 4 turns to form ball. Roll out dough to 8-inch square (about 3/4 inch thick). Cut square into 8 wedges. Brush with egg-white glaze; sprinkle with 2 teaspoons sugar and 1/4 teaspoon nutmeg. Transfer to baking sheet, spacing 2 inches apart.
- Bake scones until tops are golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer scones to rack and cool slightly. (Can be made 3 days ahead. Store scones airtight at room temperature. Rewarm in 350°F oven 10 minutes, if desired.)
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- Preheat oven to 425°F. Combine flour, brown sugar, baking powder, 1 teaspoon nutmeg, baking soda, and salt in processor; blend 10 seconds. Using on/off turns, cut in butter until mixture resembles coarse meal. Add sour cream. Using on/off turns, blend until moist clumps form. Turn dough out onto floured work surface. Knead 4 turns to form ball. Roll out dough to 8-inch square (about 3/4 inch thick). Cut square into 8 wedges. Brush with egg-white glaze; sprinkle with 2 teaspoons sugar and 1/4 teaspoon nutmeg. Transfer to baking sheet, spacing 2 inches apart.
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