Source: Simply in Season
Date tried: April 26, 2012
Yield: 5-6 servings
Time needed: 25 minutes
This recipe completes my collection of scone recipes—a grand total of 2. The other is Blueberry Vanilla Scones. This is simple enough and quick enough to make for breakfast. Of course, it is in the “Spring” section of the cookbook.
A variety of Scottish scones. (Photo credit: Wikipedia)
However, today I used a homemade “Maple” Syrup from More with Less Cookbook. Not a bad substitute when real maple syrup is unavailable or too expensive.
Maple Walnut Scones
3 ½ cups (875) ml. flour
1 cup (250 mL) walnuts or other nuts, finely chopped
4 tsp. baking powder
1 tsp. salt
2/3 cup (150 mL) chilled butter
1 cup (250 mL) milk
½ cup (125 mL) maple syrup
Preheat oven to 425oF (220oC)
Grease a baking pan.
Combine flour, nuts, baking powder and salt.
Add the butter, cutting it in until the mix is crumbly.
Quickly stir in milk and syrup.
Work mix into a soft dough.
Turn it out onto a board. Knead gently 5-6 times.
Roll out into a circle about ½” (1 cm.) thick and 7” (18 cm) across.
Cut into 10-12 wedges and place on baking pan.
Bake 15-18 minutes until golden. Serve immediately.
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