Spiced Scones With A Maple And Walnut Glaze Food

MAPLE WALNUT SCONES

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 GLAZED MAPLE WALNUT SCONES

Steps:

• Using a food processor, place flour, oats, salt, baking powder, baking soda and sugars into bowl of processor. Pulse briefly to combine. While motor is running, drop in chunks of cold butter. Now throw in the toasted, but cooled walnuts, and briefly pulse.
• In a measuring cup, lightly beat the egg, then add the maple syrup and extracts. Then add enough cold buttermilk to bring the liquid to one cup. (You may not need all the buttermilk. But here in Colorado where it is very dry, I sometimes use it all.) With motor running, pour the liquid slowly into the bowl of the processor until mixture starts to form a wet, moist ball. Once mixture has formed a ball, stop adding buttermilk! You may need to scrape some of the dough off of the sides of the ball using floured hands.
• On a well floured counter, scrape out the wet dough and bring together with floured hands into a large round or square, flouring both sides well. If you need to add a bit more flour, feel free because it is important to get the right consistency.
• Divide in two and using your hands pat each into a 6-8″ disc. These should be thick. Thin scones become crispy and no one likes a crispy dry scone! Cut each round into 6 or 8 triangles.
• Place on a baking sheet lined with parchment or a Silpat and chill dough for about 20 minutes.
• Preheat oven to 400. Place baking sheet in oven and bake for about 18-20 minutes until scones are lightly browned and firm on top.
• While scones are baking, prepare glaze.
• Combine powdered sugar, maple extract and syrup and mix together with a whisk. Stir in 1 T of milk or cream at a time, until glaze is of a drizzling or spreadable consistency.
• Let scones cool and drizzle away! Garnish with a few extra walnuts if you'd like.

SPICED SCONES WITH A MAPLE AND WALNUT GLAZE

Steps:

• 1. Roast walnuts until fragrant and lightly brown. In a bowl add the walnuts and toss in the brown sugar to coat. Cool.Using a food grinder or a pastic bag; grind or smash walnuts into tiny peices. Set aside
• 2. Preheat oven 400F. Sift flour, baking powder, cinnamon, nutmeg, ginger and sugar. Using a pastry blender, cut in cold butter with flour. The mixture should look like coarse crumbs.
• 3. Make a well in the flour and pour in heavy cream and maple extract. Fold everything together just to incorporate. Do not over work the dough.
• 4. Fold in 1/2 cup of the walnuts. Turn out onto a baking pan lined with parchment paper. Shape into a 8 inch cirlce about 1/4 inch thick.
• 5. Cut dough into 8 wedges. Separate wedges about two inches apart. Brush scones with cream. Pake in oven for 15-18 minutes or until light golden. Do not over bake. Let scones cool for at least 20 minutes before applying the glaze.
• 6. FOR GLAZE. Sift powder sugar in a microwave bowl. Stir in maple syrup,and cinnamon until smooth. Add vanilla and butter. Add more maple syrup to your taste.
• 7. Microwave on high for 30 seconds. Whisk to smooth out lumps. Add the remaining roasted walnuts. Add more cream, if necessary to desire consistancey.