Spiced Scones With a Maple and Walnut glaze

Name: Spiced Scones With a Maple and Walnut glaze
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 c all purpose flour; 1 Tbsp baking powder; 1/2 tsp fine salt; 2 Tbsp sugar; 1 Tbsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp ginger; 5 Tbsp butter, unsalted; 1 c heavy cream, cold, plus more for brushing scones; 1/2 tsp maple extract; 1 c walnuts, roasted, and finely chopped, divided; 1-2 Tbsp brown sugar; FOR GLAZE; 1/2 c powered sugar; 1/4 tsp cinnamon; 1 Tbsp butter; 1/2 tsp vanilla; 1/4 c or more of pure maple syrup; 1/2 c of roasted walnuts; heavy cream

By Kathy Williams
@KMW2013

Made these for a co-worker who also loves scones.

Rating:

★★★★★ 1 vote5

Serves:

Prep:

20 Min

Cook:

10 Min

Method:

Bake

Ingredients

Add to Grocery List

2 c

all purpose flour
1 Tbsp

baking powder
1/2 tsp

fine salt
2 Tbsp

sugar
1 Tbsp

cinnamon
1/2 tsp

nutmeg
1/4 tsp

ginger
5 Tbsp

butter, unsalted
1 c

heavy cream, cold, plus more for brushing scones
1/2 tsp

maple extract
1 c

walnuts, roasted, and finely chopped, divided
1-2 Tbsp

brown sugar
FOR GLAZE
1/2 c

powered sugar
1/4 tsp

cinnamon
1 Tbsp

butter
1/2 tsp

vanilla
1/4 c

or more of pure maple syrup
1/2 c

of roasted walnuts
·

heavy cream

How to Make Spiced Scones With a Maple and Walnut glaze

Step-by-Step

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
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.
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.
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.
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.
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.
Microwave on high for 30 seconds. Whisk to smooth out lumps. Add the remaining roasted walnuts. Add more cream, if necessary to desire consistancey.