Maple Walnut Scones
1 ¾ cups flour
½ cup sugar
2 ½ teaspoons baking powder
Pinch of salt
6 tablespoons cold unsalted butter, cut into small cubes
1 cup chopped walnuts, toasted
1 egg
¼ cup half-and half
1 ½ teaspoons to 2 teaspoons maple extract
½ teaspoon vanilla extract
Maple Glaze
1 cup confectioners’ sugar, sifted
5 to 6 teaspoons of hot water
¼ teaspoon of maple extract
Spread chopped walnuts on a toaster baking sheet and heat at 300 degrees for three to five minutes. Watch closely so the walnuts don’t burn, using a spoon after two minutes to mix them around.
In a big bowl, sift together flour, sugar, baking powder and salt. Add butter pieces and use a pastry blender to mix until the mixture has a similar consistency to brown sugar. Add toasted walnuts and toss to coat.
In a separate bowl, use a whisk to mix the egg, half-and-half and both extracts. Add to the dry ingredients and use your hands to mix until you form a dough ball. Place in the refrigerator for at least 20 minutes and up to one hour. If time is on your side, I find that the longer it sits in the fridge, the better the dough.
Preheat oven to 375 degrees. Split the dough ball in half, and roll two dough balls on a lightly floured surface, then flatten into one-inch circles. Cut each circle into eight wedges. Place cut scones on a baking sheet lined with parchment paper and bake for 15 to 18 minutes, until firm and lightly golden on bottom. Transfer to a cooling rack, then carefully place the parchment paper under the cooling rack to catch the glaze drips.
For the maple glaze, combine the ingredients until they are a desired consistency. You may need to add another teaspoon of hot water. Use a spoon to spread the glaze evenly over each scone. The drips will fall onto the parchment paper, which makes for easier clean up! Enjoy!
Note: You can make Vanilla Walnut Scones by substituting the maple extract for vanilla extract. Or, use chopped almonds instead of walnuts, and substitute the maple extract for almond extract to make Vanilla Almond Scones.
