Friday, April 24, 2009

Maple Nut Scones

So the title says it all. My favorite recipe using maple syrup is a delicious scone recipe. Yesterday afternoon, my mother sat munching hers and mused whether honey would work instead.

"Why?" I'd asked.

"Because some people might not have maple syrup."

"Oh. Good answer."

Okay, so you can try honey, if you'd prefer, but then you'd have to call them Honey Nut.

And before we really get into this...is Judy psychic? Honestly, how did she know this? When I read yesterday's comments, I nearly fell off my chair reading her question. There went all the suspense that I'd been so carefully building! ;>




Maple Nut Scones

Ingredients:

* 2 TBS brown sugar-packed firm
* 2 TBS chopped walnuts
* ½ cup butter-firm (my favorite thing...no advanced planning required)
* 2 TBS brown sugar-packed firm (no, this is not being redundant)
* 2 tsp baking powder
* ¼ tsp salt
* ½ cup walnuts-chopped and toasted
* 1/3 cup maple syrup (Does anyone know the alt code for one-third? I can't even find it on my character map.)
* 1 egg
* 2 TBS milk
* 2 cups flour

Method:

* Preheat the oven to 400°
* Mix 2 TBS brown sugar and 2 TBS finely chopped walnuts and set aside
* Whisk baking powder and salt into the flour adding 2 TBS of brown sugar
* Cut in the butter to the flour mixture with pastry blender to crumbs
* Stir in ½ cup toasted walnuts (or not toasted...your preference)
* Stir in maple syrup, egg, and just enough milk so that the dough leaves the sides of the bowl
* Turn dough onto lightly floured board and gently knead until all is incorporated, but do NOT overwork
* Pat the dough into about an 8" circle and brush with milk and sprinkle with the saved brown sugar and walnuts
* Score the circle with a pastry cutter or a knife, but do not cut all the way through
* Using spatula carefully lift and place on either a cookie sheet or in a skillet
* Bake @ 400° for 20–25 minutes


This is the perfect crumb texture.

Just pat the dough into an 8-inch circle...don't roll it.

The raw dough does not quite fill the skillet and that's as it should be.

See how the dough has expanded to fill the skillet? A skillet works beautifully for this recipe. Hope that you have one! (Edited to Add: But if you don't, click *here.*)


Hmmmm, time for a snack. Wish that you'd been here. Nothing says New England like a maple nut scone. If you bake this, would you please let me know? Thank you

Have a wonderful Friday!


20 comments:

  1. My mouth is watering now!

    I too love those recipes that let you use hard butter.

    I finally got a skillet for our anniversary in March. I love it and use it a lot! From stovetop to oven in a snap!

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  2. I do believe Judy is psychic! How did she know?! The scones look amazing....thanks for the recipe!

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  3. Mmm... I may have to go buy the syrup just for this recipe. I'll let you know.

    BTW - I love the plate - very vintage.

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  4. Yumm!
    That sounds so tasty, have syrup but not an egg!

    Thanks for sharing this lovely recipe that we are going to have to try.

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  5. I'm letting you know.....I've just turned on the oven to preheat. This morning I woke up with a Friday craving for a sweet breakfast treat. I can't wait to get these baked. The girls at work are going to love me! ~Kathy
    P.S. Thank goodness I own a skillet!

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  6. Looks yummy , and to think I came by before I ate. Now let me go copy.Thanks for sharing.
    Sue

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  7. Oh that looks so good.
    BTW - thanks for the tip about the birds nest.

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  8. Mmm, I wish I were there for tea and scones. I do happen to like the maple nut flavor in fudge so I'll try this one out. First I have to go and buy an iron skillet. I know we have had this conversation before and no southern home that I know of is without one except mine. I'll try and remedy that soon. What size do you suggest?

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  9. Psychic? Me? I think not...but the only recipe I make with maple syrup is a yummy scone (Barefoot Contessa). Too funny!

    Now I need to see if I can get a bottle of British Columbia maple syrup...and give your recipe a try in my new skillet. Looks most inviting!

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  10. Mmmmm! What a great recipe - and now I'm seeing a need for that skillet I just passed on! Thank you for this amazing idea!

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  11. I am going to try that....possibly with wheat flour. Sounds yummy! Ever since I read your last post I have REAL maple syrup on the brain...I know I will be buying some this weekend...as all these years I have been feeding my kids the "commercial" brands...I know. shameful.

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  12. Those look so good, Vee. We can sometimes buy real maple syrup around here, but it's real expensive. I think it'd be worth it tho!

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  13. If I lived across the street, I'd be running over with my cup of coffee. Oh these look good and I do have Canadian Maple Syrup on hand. . .so I think I'll try them.

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  14. They look delicious Vee! I have a few Lodge cast iron skillets that would loved to be filled with them.

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  15. I am sure I will be trying these this weekend. I'll be sure and let you know!!

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  16. Goodness gracious...... that makes a rubbly in my tummy...... I may have to try this for company...
    Thanks for you heart filled words about my excitiing news..... I am glad you are my friend..
    Big hugs
    Linda

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  17. Oh my do they ever look yummy and so pretty on the vintage plate near the vintage napkin.

    Thanks for sharing the recipe and have a great weekend.

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  18. "Some people may not have maple syrup"?! Oh yes, I suppose there are such people are out there, but as for me and my house, we will always have a supply of maple syrup around! :) Those scones look wonderful, thanks so much for sharing the recipe.

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  19. This looks really delicious. I have a skillet but I never thought of using it for scones until you mentioned it previously. I have tried it and it works great. Thank you so much. I hope you have a lovely weekend ♥

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  20. I really want to try this recipe! I love scones and this looks wonderful! Have a nice Sunday evening!

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