JUMBO MAPLE-PECAN SCONE
Provided by Food Network Kitchen
Time 50m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Combine the buttermilk and vanilla in a small bowl and set aside.
- Put the flour, granulated sugar, baking powder, baking soda, orange zest, nutmeg, cinnamon and 1/2 teaspoon salt in a food processor and pulse until combined. Add the butter and continue to pulse until the mixture looks like fine meal.
- Add the pecans and pulse once. Add the buttermilk mixture and pulse 3 or 4 times, or until the mixture is just moistened. (Do not overmix or the scones will be tough.)
- Turn the dough out onto a lightly floured surface and gently knead until it just forms a ball. Transfer to the prepared baking sheet and pat into an 8-inch round, about 3/4 inch thick. (To make individual scones, cut into 8 wedges and space apart on the baking sheet.) Brush with buttermilk and bake until golden, about 25 minutes. Let cool 2 minutes on the baking sheet, then transfer to a rack to cool completely.
- Mix the confectioners' sugar, maple syrup and a pinch of salt in a small bowl until smooth. Drizzle over the scone. Cut into wedges.
MAPLE OAT NUT SCONES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h20m
Yield 8 scones
Number Of Ingredients 15
Steps:
- For the scones: Preheat the oven to 350 degrees F. Line a baking sheet with a baking mat or parchment paper.
- In a large bowl, combine the flour, ground oats, granulated sugar, baking powder and salt. Stir to combine. Add the butter pieces and use a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs. Stir in the chopped pecans.
- Whisk together the cream, maple extract and egg in a small bowl. Pour into the flour mixture, stirring gently until it all comes together. (The mixture will not come together in one cohesive ball; it should be in a few large clumps with some crumbs in the bowl.) If it is overly crumbly and will not come together at all, add a couple of tablespoons of extra cream and work it in.
- Turn the dough out onto a cutting board or floured surface and use your hands to press it into a 6- to 8-inch circle about 3/4 inch thick. Cut into 8 equal wedges (or you can cut into smaller wedges to get more).
- Transfer to the prepared baking sheet and bake until poufy and set and just barely golden, 20 to 24 minutes. (They shouldn't have much color on them at all.) Allow to cool completely.
- For the icing: Combine the powdered sugar, milk, butter, coffee and maple extract in a large bowl. Make sure the icing's thick but still pourable.
- Drizzle a very generous amount of the icing onto each scone, then sprinkle on a few more chopped pecans. Allow the icing to set completely, then serve.
- The scones will keep nice and fresh for days in a plastic zipper bag.
MAPLE CINNAMON SCONES
I created this recipe by combining and modifying a few other scone recipes. It turned out nicely -- a huge hit with friends and family! This is a more traditional scone recipe, somewhat (although not exactly) like the kind you would find in England. Feel free to play around with the amounts of cinnamon and almond. The almond can easily be cut down to 1/2 teaspoon if you'd like more of the cinnamon and maple flavor to come out. The maple flavor will be very subtle either way, but always delicious! I prefer them unglazed (and it's healthier anyway)!
Provided by jumpergirl311
Categories Scones
Time 45m
Yield 20 scones
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl to blend. Cut butter into small chunks and mix until mixture becomes crumbly.
- Stir milk, maple syrup, and almond in a small bowl to blend. Gradually add wet mixture to dry mixture, stirring just until dough forms a ball.
- Turn dough out onto lightly floured surface. Knead dough a few times, but don't overwork it or the scones will be too dense. Roll it out to 1/2-inch thickness and cut into triangular wedges. Transfer wedges to an ungreased baking sheet.
- OPTIONAL: beat one egg and brush lightly over scones to create a glaze.
- Bake scones until golden, about 20 minutes. Transfer to rack to cool.
CANADIAN MAPLE SCONES
These are best served warm with a dollop of whipped cream and drizzled with a little extra maple syrup.
Provided by jowolf2
Categories Bread Quick Bread Recipes Scone Recipes
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet.
- Toast walnuts in the preheated oven until nuts turn golden brown and become fragrant, about 5 minutes. Watch carefully; nuts can burn quickly. Set aside to cool to room temperature.
- Increase oven temperature to 375 degrees F (190 degrees C).
- Place 3 tablespoons flour, 3 tablespoons brown sugar, and 1/2 cup cooled walnuts in a small bowl. Cut in 2 tablespoons butter using two knives or a pastry blender until mixture resembles coarse crumbs.
- Whisk together 2 cups flour, 2 tablespoons brown sugar, baking powder, and salt. Cut in 1/2 cup butter using two knives or a pastry blender until mixture resembles fine crumbs. Stir in remaining 1/2 cup walnuts.
- Whisk together 1/3 cup maple syrup and egg in a small bowl; stir into flour mixture. Gradually stir in just enough milk for the dough to leave the sides of the bowl and form a ball.
- Place dough on a lightly floured surface. Roll gently in flour to coat; knead lightly about 10 times. Pat into an 8-inch circle on an ungreased baking sheet. Brush with milk; sprinkle evenly with topping. Score dough circle into 8 wedges with a knife, but do not separate wedges.
- Bake in the preheated oven until golden brown, about 15 minutes. Remove immediately from the baking sheet, and separate the scones. Serve warm with whipped cream and maple syrup.
Nutrition Facts : Calories 476.7 calories, Carbohydrate 46.2 g, Cholesterol 82.2 mg, Fat 30.5 g, Fiber 1.9 g, Protein 7.1 g, SaturatedFat 13.7 g, Sodium 280.9 mg, Sugar 16.8 g
MAPLE SCONES
The maple flavor shines through without being overpowering in this recipe, adapted from the Samuel Sewall Inn, in Brookline, Mass. It's more of a traditional scone, not cakey and soft, but crumbly and robust - strong enough to stand up to a slathering of Irish butter. They're best served warm, on a fall morning, alongside a cup of tea or a strong cup of coffee.
Provided by Susan Guerrero
Categories breakfast, side dish
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. In a large bowl, combine whole-wheat flour, 1 cup white flour, brown sugar, baking powder and salt. Using a pastry blender, or two knives scissors-fashion, cut butter into flour mixture until mixture resembles fine crumbs.
- Add nuts or wheat berries. Stir in the maple syrup and egg and just enough milk so that dough leaves side of bowl and forms a ball. Turn dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly; if dough is very soft, roll in flour again. Transfer to a lightly greased baking sheet. Pat or roll into an 8-inch disk; cut into 8 wedges, but do not separate.
- Bake until golden brown, about 20 minutes. Immediately remove from baking sheet, and carefully separate. Serve warm.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 14 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 179 milligrams, Sugar 12 grams, TransFat 0 grams
MAPLE BACON SCONES
In what just might be the ultimate breakfast treat, salty bacon is paired with sweet maple sugar and orange zest, then baked into light and tender pastries. Saving the bacon fat to use in the dough adds flakiness and an extra savory note to these irresistible glazed scones.
Provided by Zac Young
Time 1h
Yield 8 scones
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
- Add the bacon to a medium nonstick skillet and cook over medium-high heat, stirring occasionally, until rendered, crisp and deep golden brown, 7 to 8 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate and set aside. Carefully pour 1/4 cup of the bacon fat into a small heatproof bowl and place in the freezer to cool quickly and solidify, 10 to 15 minutes.
- Whisk together the flour, 1/2 cup maple sugar, the baking powder and salt in a medium bowl. Zest the orange and add it to the bowl.
- Cut the orange in half and squeeze the juice from one half into a small bowl. Reserve the other half for later. Add 1/2 cup milk to the bowl with the orange juice. (The milk will curdle.)
- Add the butter and chilled bacon fat to the flour mixture and gently rub it with your hands or use a pastry blender until it is coarse and mealy (you don't want to work it in completely). Fold in all but 1/4 cup of the reserved bacon.
- Whisk the egg into the curdled milk mixture. Add to the flour and butter mixture, folding until the dough just comes together.
- On a lightly floured surface, press the dough into a 3/4-inch-thick round. Cut the disk crosswise into 8 wedges and place on the prepared baking sheet.
- Squeeze the juice of the remaining orange half into a small bowl. Brush the top of each scone with the juice and sprinkle with the reserved bacon. Bake until the tops are golden brown, 20 to 25 minutes. Let cool for 10 minutes.
- Meanwhile, mix the remaining 1 cup maple sugar and 2 tablespoons milk in a medium microwave-safe bowl. Microwave to warm slightly and just melt the sugar, about 30 seconds. Stir again, then let cool slightly (the mixture will thicken as it cools). Dip the tops of the scones in the glaze and place on a wire rack to harden, about 30 minutes.
MAPLE-PECAN SCONES
Provided by Ree Drummond : Food Network
Time 1h5m
Yield 8 scones
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. In a large bowl, stir together the flour, granulated sugar, baking powder and salt.
- Cut the cold butter into small pieces. Cut the butter into the flour until the mixture resembles crumbs.
- Now finely chop the pecans and stir them into the flour mixture. Mix the egg and cream together. Add the mixture to the bowl and stir until just combined.
- Turn the mixture onto a cutting board. The dough will be very crumbly, but do not let your heart be troubled. With your hands, push the mixture together into a large ball. Do not knead or press too much; you want to leave that gluten alone!
- With a rolling pin, very gently roll out the dough into a 10-inch round, about 3/4 inch thick. With a sharp knife, cut the round into 8 equal-size wedges.
- Transfer the wedges to a baking sheet lined with a Silpat baking mat. (Or just spray the pan with cooking spray; either one will work!) Bake the scones for 22 to 26 minutes, until they're just barely starting to brown. Do not allow the edges to become dark or the Red Coats will come and get you. Allow the scones to cool completely before icing.
- In a medium mixing bowl, stir the icing ingredients until smooth. Pour generously over the scones and sprinkle with pecans. Allow the icing to set before serving.
MAPLE WALNUT SCONES
I love the taste of maple! These have a shiny crust and are tender inside. Serve hot with butter, maple butter or honey.
Provided by quotFoodThe Way To
Categories Scones
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 375°F.
- Grease and flour a cookie sheet.
- Combine the flour, baking powder, and salt in a mixing bowl and blend with a whisk.
- Cut in butter with a pastry blender or two knives.
- In a separate bowl beat the eggs; blend in syrup and cream.
- Make a well in the center of the dry ingredients and add the wet ingredients all at once.
- Mix in walnuts and stir just enough to blend together.
- Gather the dough into a ball and roll out between two pieces of waxed paper forming a circle about 1 1/2-inches thick.
- Cut into 8 pie shaped pieces and place on the prepared cookie sheet.
- Brush tops with additional syrup and bake for 20 minutes.
MAPLE-BACON SCONES
Buttery and savory.
Provided by janet
Time 45m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, sugar, 2 tablespoons plus 2 teaspoons baking powder, and salt in a bowl. Add butter and cut in with your hands or a pastry blender until crumbly with all pieces of butter smaller than a small bean. (You can use a food processor.) Make a small well in the center of the mixture.
- Pour cream, maple syrup, and chopped bacon into the well. Combine with your hands, working quickly so butter does not melt, until the dough sticks together. Divide dough into 12 equal portions. Roll and gently press each portion into a scone about the size of your palm; place on a baking sheet.
- Bake in the preheated oven until tops spring back when lightly touched, 20 to 25 minutes. Remove from the oven and transfer to a wire rack.
- Mix powdered sugar, maple syrup, and milk for glaze together in a bowl until smooth. Drizzle over scones.
Nutrition Facts : Calories 460 calories, Carbohydrate 63.6 g, Cholesterol 64.5 mg, Fat 21.4 g, Fiber 0.8 g, Protein 5 g, SaturatedFat 12.9 g, Sodium 543.5 mg, Sugar 37.6 g
DOUBLE MAPLE SYRUP SCONES
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!
Provided by Roxygirl in Colorado
Categories Scones
Time 25m
Yield 16 scones
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 289.5, Fat 14.2, SaturatedFat 3, Cholesterol 2.4, Sodium 245.9, Carbohydrate 37, Fiber 1.2, Sugar 13.6, Protein 4.5
MAPLE WALNUT SCONES
Delicious with coffee or tea. Instead of pancakes or waffles for breakfast, serve these scones warm with or without butter and maple syrup (very sweet).
Provided by Sandie
Categories Bread Quick Bread Recipes Scone Recipes
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Set oven rack to lower center of oven. Preheat oven to 375 degrees F (190 degrees C). Toast walnuts on a baking sheet in the preheated oven for 3 to 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 to 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.
Nutrition Facts : Calories 371.1 calories, Carbohydrate 43.7 g, Cholesterol 48.9 mg, Fat 19.9 g, Fiber 1.7 g, Protein 6.2 g, SaturatedFat 7.1 g, Sodium 239.1 mg, Sugar 20.5 g
CINNAMON MAPLE SCONES
Make and share this Cinnamon Maple Scones recipe from Food.com.
Provided by Dundra
Categories Scones
Time 35m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F
- Grease and flour a cookie sheet.
- Combine the flour, baking powder, cinnamon, sugar, and salt in a mixing bowl and blend with a whisk.
- Cut in butter with a pastry blender or two knives.
- In a separate bowl beat the eggs; Mix in milk and maple syrup.
- Make a well in the center of the dry ingredients and add the wet ingredients all at once. Stir in nuts.
- Gather the dough into a ball and roll out between two pieces of waxed paper forming a circle 1/2 to 1-inches thick.
- Cut into 8 pie shaped pieces and place on the prepared cookie sheet.
- Sprinkle sugar and cinnamon onto the 8 scones.
- Bake for 20 minutes.
MAPLE-OATMEAL SCONES
Steps:
- Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.
- Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.
- Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
- To make the glaze, combine the confectioners' sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.
MAPLE-PECAN SCONES
Categories Bread Milk/Cream Nut Breakfast Brunch Bake Pecan Fall Maple Syrup Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 12
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Line large baking sheet with parchment paper. Mix flour, sugar, baking powder, and salt in large bowl. Using fingertips, rub in butter until mixture resembles coarse meal. Stir in chopped pecans.
- Whisk cream, egg yolks, and maple extract in medium bowl to blend. Pour over flour mixture; stir until moist clumps form. Turn dough out onto lightly floured work surface and knead gently until smooth, about 4 turns. Pat dough out to 1/2-inch-thick round. Using 2-inch-diameter fluted cutter, cut out scones. Gather scraps. Pat out dough and cut out additional scones. Transfer scones to prepared baking sheet. Brush with egg glaze.
- Bake until scones are browned and tester inserted into center comes out clean, about 16 minutes. Cool slightly. Serve warm or at room temperature.
MAPLE-PECAN SCONES
This scone recipe uses heavy cream, maple syrup, and cold butter. Using a food processor makes it fast to incorporate the cold butter. Be sure to toast the pecans to bring out the flavor.
Provided by Michaunp
Categories Scones
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Adjust an oven rack to the middle position and preheat to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Whisk cream and 3 tablespoons maple syrup together in a bowl.
- Combine flour, baking powder, and salt in a food processor; pulse 3 times to combine. Drop cold butter pieces evenly over top and continue to pulse until mixture resembles coarse cornmeal, about 6 pulses.
- Transfer flour mixture to a large bowl. Add toasted pecans and cream mixture. Stir until dough begins to come together.
- Turn dough onto a lightly floured surface and knead until a rough, sticky ball forms. Divide into 2 balls and flatten slightly. Cut each circle into 4 wedges and transfer to the prepared baking sheet.
- Bake on the middle rack of the preheated oven until tops are golden brown, 20 to 25 minutes. Remove from the oven and cool on a baking rack, about 10 minutes.
- While the scones are cooling, whisk 1/2 cup plus 2 tablespoons confectioners' sugar and 2 tablespoons maple syrup together until well combined.
- Drizzle glaze over scones.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 40.2 g, Cholesterol 59.8 mg, Fat 23.4 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 11.9 g, Sodium 342.3 mg, Sugar 13.5 g
MAPLE OAT NUT SCONES
I love the maple scones at a local coffee shop, this recipe is an attempt to recreate those. It was my first attempt at making scones and they turned out yummy! I will definitely make these again. Edited to add: I have made them again and this time I made muffins! It worked great, I got 12 muffins out of this recipe, baked for the the same time at the same temperature.
Provided by Michelle Berteig
Categories Scones
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- SCONES:.
- Preheat oven to 375 degrees F.
- Mix flour, oats, 2 T. brown sugar, baking powder, baking soda and salt in a large bowl. Add butter and rub in with fingertips, two knives, or pastry blender until the mixture resembles coarse meal. Stir in the nuts.
- Stir together 1/2 cup whipping cream and 1/2 cup maple syrup to blend and gradually add this mixture to the dry mixture, stirring just until the dough comes together. Add more cream if needed, if the dough seems dry (I didn't need to add more).
- Turn dough onto lightly floured surface and knead gently, about 5 turns. Pat dough into an 8 inch circle and cut into 8 wedges. Transfer wedges to baking sheet, spacing 2 inches apart.
- Bake until golden, about 20 minutes. Remove and let cool slightly.
- GLAZE:.
- Whisk together 2 T. brown sugar, 6 T. whipping cream and 2 T maple syrup. Gradually whisk in enough powdered sugar to make a thick glaze. Drizzle glaze over warm scones. Allow to stand until glaze sets.
- Notes: The dough was sticky and difficult to knead, I might skip this step the next time. Also, the scones spread out a lot while baking, so I might try patting the dough into a smaller circle the next time.
Nutrition Facts : Calories 569.6, Fat 32.8, SaturatedFat 17.6, Cholesterol 81.5, Sodium 310.6, Carbohydrate 64.8, Fiber 2.5, Sugar 31.9, Protein 6.7
MAPLE TEA SCONES
Categories Bread Dairy Egg Bake Winter Maple Syrup Bon Appétit
Yield Makes 8 scones
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Whisk flour, 2 tablespoons dark brown sugar, baking powder, baking soda and salt in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir 1/2 cup whipping cream and 1/2 cup maple syrup in small bowl to blend. Gradually add cream mixture to flour mixture, stirring just until dough comes together and adding more cream by tablespoonfuls if dough is dry. Turn dough out onto lightly floured surface. Knead dough gently until smooth, about 5 turns. Using floured hands, pat out dough to 8-inch round; cut dough into 8 wedges. Transfer wedges to baking sheet, spacing 2 inches apart.
- Bake scones until golden and tester inserted into center comes out clean, about 20 minutes. Transfer to rack.
- Meanwhile, whisk remaining 2 tablespoons dark brown sugar, 6 tablespoons whipping cream and 2 tablespoons maple syrup in medium bowl to blend. Gradually whisk in enough powdered sugar to form thick glaze.
- Drizzle or spread glaze over warm scones. Let stand until glaze sets.
More about "maple scones recipes"
MAPLE CREAM SCONES - A LATTE FOOD
From alattefood.com
Reviews 19Estimated Reading Time 5 minsCategory BreakfastTotal Time 40 mins
- In a large bowl, mix flour, brown sugar, baking powder, salt, cinnamon, all spice, and nutmeg together. Add in cubed butter and with a pastry blender, fork, or your hands, work the butter into the dough until the dough resembles coarse crumbs.
- Whisk heavy cream, eggs, maple syrup and vanilla together. Pour the wet ingredients into the dry ingredients, mixing until just combined.
MAPLE SCONE RECIPE {BAKERY STYLE ... - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
- In a large bowl, whisk together flour, baking powder, brown sugar, and salt. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a feel larger butter lumps.
- In a small bowl, whisk together 3/4 cup heavy cream, the egg, and vanilla extract. Pour the mixture over the ingredients and stir with a spatula until dough begins to form. Don't over mix.
MAPLE PECAN SCONES - MONDAY SUNDAY KITCHEN
From mondaysundaykitchen.com
- Add very cold, roughly chopped butter to the mixture and use a pastry cutter to cut the butter into the flour until the texture resembles large, coarse, pea-sized crumbs.
MAPLE WALNUT SCONES WITH MAPLE GLAZE - COOKS RECIPE COLLECTION
From cooksrecipecollection.com
- Combine flour, granulated sugar, brown sugar, salt, and baking powder in a mixing bowl. Fully incorporate ingredients and sure any lumps are broken up with a fork or whisk.
- Cut butter into small cubes and cut into dry ingredients, using a pastry cutter, forks or your hands, until the consistency of sand.
VEGAN PUMPKIN SCONES WITH MAPLE GLAZE - HOT FOR FOOD BY ...
GLUTEN FREE SALTED MAPLE SCONES - BREAKFAST & BRUNCH - KIT ...
MAPLE GLAZED MAPLE WALNUT SCONES - THIS IS HOW I COOK
From thisishowicook.com
- Using a food processor, place flour, oats, salt, baking powder, baking soda and sugars into bowl of processor. Pulse briefly to combine. While motor is running, drop in chunks of cold butter. Now throw in the toasted, but cooled walnuts, and briefly pulse.
- In a measuring cup, lightly beat the egg, then add the maple syrup and extracts. Then add enough cold buttermilk to bring the liquid to one cup. (You may not need all the buttermilk. But here in Colorado where it is very dry, I sometimes use it all.) With motor running, pour the liquid slowly into the bowl of the processor until mixture starts to form a wet, moist ball. Once mixture has formed a ball, stop adding buttermilk! You may need to scrape some of the dough off of the sides of the ball using floured hands.
- On a well floured counter, scrape out the wet dough and bring together with floured hands into a large round or square, flouring both sides well. If you need to add a bit more flour, feel free because it is important to get the right consistency.
APPLE SCONES WITH MAPLE CINNAMON GLAZE - CASUAL FOODIST
From casualfoodist.com
- Preheat oven to 400 degrees F. In a large bowl whisk together the flour, baking powder, cinnamon, nutmeg and salt. Add grated butter and mix together with your hands until flour mixture is crumbly taking care not to overwork the dough.
- In a medium bowl whisk together buttermilk, brown sugar, egg and vanilla; stir in the cubed apple. Pour this into the larger bowl with the flour mixture and stir together until everything is combined.
- Turn the dough out onto a silicon baking mat or parchment paper and using floured hands (the dough will be sticky) shape the dough into an 8 inch circle. Using a bench scraper or knife coated in cooking spray or oil cut the dough into 8 wedges. Separate the wedges slightly and brush the tops of the scones with cream.
GLUTEN-FREE SCONES RECIPE - DELIGHTFUL MOM FOOD
From delightfulmomfood.com
- While the scones are baking make the glaze. In a small microwaveable bowl add the coconut oil, maple syrup, maple extract and arrowroot powder. Heat in the microwave for about 10 seconds or until the coconut oil is slightly melted. Whisk together. If it is too hot set it in the fridge cool slightly then whisk together more. Note that the ingredients will separate so just mix it when that happened.
MAPLE PECAN KETO SCONES RECIPE - WHOLESOME YUM FOODS
From wholesomeyumfoods.com
- Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together butter, keto maple syrup, vanilla extract, egg and egg white. Fold the wet mixture into the dry until a dough forms. Fold the pecans into the dough.
EASY MAPLE SCONES RECIPE - DINNER, THEN DESSERT
MAPLE OAT NUT SCONES - THE PIONEER WOMAN
From thepioneerwoman.com
- Preheat oven to 350 degrees. In a large bowl, combine flour, ground oats, sugar, baking powder, and salt.
- Stir to combine. Add butter pieces and use a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs.
MAPLE SCONES RECIPE - FETTY'S FOOD BLOG
From fettysfoodblog.com
- In a large bowl, whisk the flour, brown sugar, baking powder, cinnamon and salt together. Using your hands or a pastry blender, works the butter into the flour so they are well combined. Set aside.
- In a small bowl, whisk maple syrup, egg, vanilla extract, and milk together. Mix it with the flour mixture to form a dough. The dough will be moist. Working with well floured hands, transfer the dough to a floured surface and form a ball. Add 2-3 tbsp more flour to the dough if dough is still super moist.
PUMPKIN MAPLE SCONES - GOOD THINGS BAKING CO
From goodthingsbaking.com
- In a two cup measuring cup, combine the whipping cream, maple syrup, pumpkin puree, and vanilla extract. Use a fork to gently stir it together until it’s a cohesive mixture and there are no lumps of pumpkin.
- In a separate mixing bowl, combine the flour, cinnamon, salt, and baking powder. Cut the butter with a pastry blender until the mixture looks sandy (a few pea sized pieces of butter are fine).Pour in the wet ingredients and stir until the dough is well mixed–it will be a fairly stiff dough.
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