Prep 10 mins
Cook 15 mins
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!
- 3 1⁄2 cups unbleached all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2⁄3 cup shortening (or mix the two like I do) or 2⁄3 cup butter (or mix the two like I do)
- 1 cup finely chopped walnuts (can toast them if you like)
- 1 cup milk
- 1⁄2 cup maple syrup (I used pancake syrup, too)
- 1⁄2 teaspoon maple flavoring
- 1 cup powdered sugar
- 2 teaspoons half-and-half (you may need a drop more) or 2 teaspoons cream (you may need a drop more) or 2 teaspoons milk (you may need a drop more)
- 1⁄2 teaspoon maple extract
- 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.
I belong to a group - formed by my friend Annette - called the "Baking Snobs". We meet monthly with three competitors, who each make their version of the topic of the month, and we then vote on the "BEST". Several months ago, the topic was "Scones", and the winning recipe was almost exactly like your recipe except for the not-secret ingredient from Melissa's winning batch - BACON!
Very nice recipe. I made them this morning and they turned out great. I did them without the nuts and frosting and just chilled unsalted butter. I was afraid they were going to come out rather hard or overpoweringly sweet. I was wrong in both cases. They had a nice hard shell but the interior was soft and light. The maple tastes was very noticable when I first put it in my mouth but then it dissipated to allow for the ordinary scone flavor (with a hint of sweetness) to be tasted. These features made in my mind a very nice balance in textures and flavor. The one thing I may change is the cooking time as they came out a little bit browner than I would have liked but all in all it is a very good recipe. Thank you for sharing it.
Yum! A great scone for maple lovers! Thanks for sharing.