Recipe by Roxygirl in Colorado
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!
Top Review by Sue C.
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!
- 828.06 ml unbleached all-purpose flour
- 19.71 ml baking powder
- 4.92 ml salt
- 158.51 ml shortening (or mix the two like I do) or 158.51 ml butter (or mix the two like I do)
- 236.59 ml finely chopped walnuts (can toast them if you like)
- 236.59 ml milk
- 118.29 ml maple syrup (I used pancake syrup, too)
- 2.46 ml maple flavoring
- 236.59 ml powdered sugar
- 9.85 ml half-and-half (you may need a drop more) or 9.85 ml cream (you may need a drop more) or 9.85 ml milk (you may need a drop more)
- 2.46 ml maple extract
Directions See How It's Made
- 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.