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Name: Maple Walnut Scones
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 cup chopped walnuts; 1 3/4 cups flour; 1/2 cup white sugar; 2 1/2 teaspoons baking powder; 1/4 teaspoon salt; 6 tablespoons unsalted butter chilled, cut into pieces; 1 egg; 1/4 cup half and half; 1 teaspoon maple extract; 1/2 teaspoon vanilla; Glaze:; 1/2 cup confectioners sugar; 2 teaspoons hot water; 1/8 teaspoon maple flavored extract

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INGREDIENTS

1 cup chopped walnuts
1 3/4 cups flour
1/2 cup white sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter ; chilled, cut into pieces
1 egg
1/4 cup half and half
1 teaspoon maple extract
1/2 teaspoon vanilla
Glaze:
1/2 cup confectioners sugar
2 teaspoons hot water
1/8 teaspoon maple flavored extract

Recipe

INSTRUCTIONS

Set oven rack to lower center of oven. Preheat oven to 375 degrees. Toast walnuts on a baking sheet in the preheated oven for 5 minutes. Cool. Whisk together the flour, sugar, baking powder, and salt in a large bowl. Toss butter pieces in the flour mixture to coat. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs. Stir in toasted walnuts. Beat egg in a large bowl. Mix in the half-and-half, 1 teaspoon maple extract, and vanilla extract. Stir the dry ingredients into the wet ingredients, mixing just until blended, switching from a spoon to your hands as the mixture comes together. Place dough in 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, 15-20 minutes. Cool for 3 minutes before transferring to cooling racks. Stir together the confectioners sugar, hot water, and 1/8 teaspoon maple extract. Drizzle on scones to glaze.

NOTES

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Maple Walnut Scones

1 cup chopped walnuts 
1 3/4 cups flour 
1/2 cup white sugar 
2 1/2 teaspoons baking powder 
1/4 teaspoon salt 
6 tablespoons unsalted butter chilled, cut into pieces
1  egg 
1/4 cup half and half 
1 teaspoon maple extract 
1/2 teaspoon vanilla 
  Glaze: 
1/2 cup confectioners sugar 
2 teaspoons hot water 
1/8 teaspoon maple flavored extract

Set oven rack to lower center of oven. Preheat oven to 375 degrees. Toast walnuts on a baking sheet in the preheated oven for 5 minutes. Cool. Whisk together the flour, sugar, baking powder, and salt in a large bowl. Toss butter pieces in the flour mixture to coat. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs. Stir in toasted walnuts. Beat egg in a large bowl. Mix in the half-and-half, 1 teaspoon maple extract, and vanilla extract. Stir the dry ingredients into the wet ingredients, mixing just until blended, switching from a spoon to your hands as the mixture comes together. Place dough in 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, 15-20 minutes. Cool for 3 minutes before transferring to cooling racks.  Stir together the confectioners sugar, hot water, and 1/8 teaspoon maple extract. Drizzle on scones to glaze.

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Nutrition

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Serving Size: 1 Recipe (1088g)
Recipe Makes: 1 Serving

Calories: 3740
Calories from Fat: 1757 (47%)

Amt Per Serving		% DV

	Total Fat 195.2g	260 %
	Saturated Fat 61g	305 %
	Monounsaturated Fat 51.1g
	Polyunsanturated Fat 66.8g
Cholesterol 422.2mg		130 %
Sodium 340.3mg		12 %
Potassium 1495.9mg		39 %
Total Carbohydrate 474.6g		140 %
	Dietary Fiber 12.2g	49 %
	Sugars, other 462.4g
Protein 59.8g		85 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3740

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