You know the feeling when you've just baked something and the aroma
itself tells you that it's going to taste great? That was definitely the
case with these scones. As soon as I pulled them out of the oven, oh
my, was I greeted with the most warming, sweet and enticing aroma ever.
It began as a homely and maple-y whiff and then came the fragrance of
the beautifully toasted walnuts. That slight bitterness to cut through
all the sweetness.
And that's exactly what they do in the taste of the scones as well. They're that extra crunch embedded in a beautiful maple crumbliness. These scones are so delicious, so tender and so crumbly, all without the addition of too much butter or sugar. Scones in general are also so great because they're so portable, create minimal mess and require no refrigeration or heating up.
These scones are perfect as they are and best served on the day they're made. They don't last more than a few days because they start losing they're crumbliness and flavor. They're made with lots of wholesome and natural ingredients and bound to make your home smell wonderful. I can't think of a reason not to make them, other than the fact that they'll be gone before you know it!
The final step of sprinkling them with granulated sugar just before baking takes them from baked good to an elegant treat you can serve at any gathering or tea party. Be sure to use good maple syrup for the true maple flavor, not that sweet, artificial "syrup" that's often served with waffles.
Ingredients
1 cup plain flour
3/4 cup whole wheat flour
1/4 cup baby oats
2 tsp baking powder
pinch of salt
4 tbsp cold butter, cut into small cubes
1/2 cup buttermilk
1 tsp vanilla
1/3 cup pure maple syrup
1/2 cup chopped walnuts
granulated sugar, for sprinkling
Instructions
Preheat oven to 200 C. Line a baking sheet with baking paper and set aside.
In a large bowl, mix together the flours, oats, baking powder and salt. Add the small chunks of cold butter (crucial that it's cold!) and mix again until the mixture has pea-sized crumbs. You could do this by beating on the lowest speed, with your hands, or even a fork. It's essential that you have some sizable chunks of butter still left, otherwise your scones will be heavy and dense, not rich and crumbly like you want them. Stir in the chopped walnuts.
In a separate bowl, whisk together the vanilla and maple syrup.
Add the wet ingredients to the dry and mix. Add the buttermilk in, tablespoon by tablespoon just until the dough just about holds together. Don't add more than necessary even if you haven't added the whole 1/2 cup amount. Conversely, add slightly more if you need. But please please please don't overmix!
Use your hands to form the dough into a ball, then gently press down to create a circle of half inch thickness. Cut the round into 8 to 10 triangles (like a pizza), but don't fully separate the pieces. This keeps them from drying out completely!
Sprinkle the granulated sugar on top and bake for 20 minutes until tops are golden and crunchy.
Cool completely and serve. Enjoy!
And that's exactly what they do in the taste of the scones as well. They're that extra crunch embedded in a beautiful maple crumbliness. These scones are so delicious, so tender and so crumbly, all without the addition of too much butter or sugar. Scones in general are also so great because they're so portable, create minimal mess and require no refrigeration or heating up.
These scones are perfect as they are and best served on the day they're made. They don't last more than a few days because they start losing they're crumbliness and flavor. They're made with lots of wholesome and natural ingredients and bound to make your home smell wonderful. I can't think of a reason not to make them, other than the fact that they'll be gone before you know it!
The final step of sprinkling them with granulated sugar just before baking takes them from baked good to an elegant treat you can serve at any gathering or tea party. Be sure to use good maple syrup for the true maple flavor, not that sweet, artificial "syrup" that's often served with waffles.
Ingredients
1 cup plain flour
3/4 cup whole wheat flour
1/4 cup baby oats
2 tsp baking powder
pinch of salt
4 tbsp cold butter, cut into small cubes
1/2 cup buttermilk
1 tsp vanilla
1/3 cup pure maple syrup
1/2 cup chopped walnuts
granulated sugar, for sprinkling
Instructions
Preheat oven to 200 C. Line a baking sheet with baking paper and set aside.
In a large bowl, mix together the flours, oats, baking powder and salt. Add the small chunks of cold butter (crucial that it's cold!) and mix again until the mixture has pea-sized crumbs. You could do this by beating on the lowest speed, with your hands, or even a fork. It's essential that you have some sizable chunks of butter still left, otherwise your scones will be heavy and dense, not rich and crumbly like you want them. Stir in the chopped walnuts.
In a separate bowl, whisk together the vanilla and maple syrup.
Add the wet ingredients to the dry and mix. Add the buttermilk in, tablespoon by tablespoon just until the dough just about holds together. Don't add more than necessary even if you haven't added the whole 1/2 cup amount. Conversely, add slightly more if you need. But please please please don't overmix!
Use your hands to form the dough into a ball, then gently press down to create a circle of half inch thickness. Cut the round into 8 to 10 triangles (like a pizza), but don't fully separate the pieces. This keeps them from drying out completely!
Sprinkle the granulated sugar on top and bake for 20 minutes until tops are golden and crunchy.
Cool completely and serve. Enjoy!
Totally loving the sound of a maple and walnut scone.. great recipe, thanks for sharing it!
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