Maple Walnut Scones
Ingredients
- 1 cup chopped walnuts
- 1 ¾ cups all-purpose flour
- ½ cup white sugar
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons chilled unsalted butter, cut into pieces
- 1 egg
- ¼ cup half-and-half
- 1 teaspoon maple extract
- ½ teaspoon vanilla extract
- ½ cup confectioners' sugar
- 2 teaspoons hot water
- ⅛ teaspoon maple flavored extract
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Instructions
- Set oven rack to lower center of oven. Preheat the oven to 375 degrees F (190 degrees C). Toast walnuts on a baking sheet in the oven for 3 to 5 minutes. Cool.
- Whisk together flour, sugar, baking powder, and salt in a large bowl. Toss butter pieces in flour mixture to coat. Use a pastry blender to cut in butter until mixture resembles fine crumbs. Stir in toasted walnuts. Beat egg in a large bowl. Mix in half-and-half, maple extract, and vanilla extract. Stir dry ingredients into wet ingredients, mixing until just blended, switching from a spoon to your hands as mixture comes together. Place dough in the 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 confectioners' sugar, hot water, and remaining maple extract. Drizzle on scones to glaze.
Source
Original recipe: View Original