maple walnut scones

A few weeks ago my friend J choose this recipe from Baked’s “New Frontiers in Baking” for me to bake, but because I was sure that maple extract could not be found in Berlin, I gave up on them immediately. But then just a week later my BFF Tracy from my time at Norwalk high school (a time when BFF might not have been used as an acronym yet), whom I hadn’t seen in 20 years found me on fb. Since she was going on a short holiday to Europe with her husband and daughter, she spontaneously decided to come to Berlin for a day. She asked me what she could bring from Florida and I asked for maple extract (among other things). It was an incredibly great day and I am immensely happy we have found each other again (even though I’m sorry I have to admit fb made it happen).

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maple walnut scones
 
Prep time
Cook time
Total time
 
Author:
Yields: 12
Ingredients
dough:
  • 4 cups flour
  • ½ cup caster sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1½ teaspoon vanilla extract
  • 1½ cups (340g) butter, cubed and cold
  • 1 egg
  • ¾ cup buttermilk
  • 2 teaspoon maple extract
  • 1 cup toasted walnuts, chopped
frosting:
  • ½ cup icing sugar
  • 2 tbsp maple syrup
Instructions
  1. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon.
  2. Add the butter. Use your fingertips to rub the butter into the flour until you get little cornflake – sized pieces.
  3. In a separate bowl, whisk together the egg, the buttermilk and the maple extract, then pour the wet ingredients into the dry ingredients and gently knead the dough.
  4. Add the walnuts to the dough and knead gently.
  5. Move the dough to a lightly floured surface and use your hands to shape the dough into two discs.
  6. Preheat the oven to 350° F / 176°C and line a baking sheet with parchment paper.
  7. Cut each disk into 6 wedges with a knife and brush each scone with buttermilk and sprinkle with raw sugar.
  8. Bake for about 25 to 30 minutes (rotating the baking sheet halfway through the baking time) or until the scones are golden brown.
  9. Transfer the scones to a cooling rack to cool completely.
  10. Add icing.

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Sorry, this picture turned out blurry…

 

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2 thoughts on “maple walnut scones

  1. Tracy

    The maple walnut scones look delicious as does each of your masterpieces! I would love to see a post regarding La Tarte Tropezienne. I first found this cream filled cake while in Paris as it is widely known in St. tropez. It has been my absolute favorite cake since that moment. As i know you are an amazing baker, I know your tarte would be divine. I will be watching for your upcoming posts.

    Reply

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