Last week's Resolution recipe, finally
Oct. 17th, 2005 01:43 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerMaple-Walnut Scones
3 1/2 cups flour
4 tsp baking powder
1 tsp salt
2/3 cup unsalted butter
1 cup chopped walnuts
1 cup milk
1/2 cup maple syrup
(1/2 tsp maple extract)
Heat oven to 450. Combine dry ingredients and cut in butter until the mixture resembles coarse crumbs. Stir in the walnuts. Combine milk, 1/3 cup of the syrup, and extract (if using) and mix in to form a wet dough.
Flour a bread board and scrape dough out onto the surface. Divide dough in half; pat each half into a 7" circle about 7/8" thick. Transfer to a parchment-lined cookie sheet, then divide into eight wedges. Separate the wedges about 1" apart at the edges. Pierce the top of each wedge with a fork and brush with the remaining syrup.
Bake for 15-18 minutes, until golden brown. Remove from oven, let cool for a couple of minutes, then remove to a wire rack.
What worked: These were fairly tasty and weren't too doughy, which was my initial concern since they don't have any egg (unlike my standard currant cream scone). They went nicely with lemon curd.
What didn't: Not much of a noticeable maple flavor, despite using Grade B syrup. Perhaps adding the optional maple extract (which I didn't have) would have enhanced the flavor. The cookbook suggests maple butter or maple cream, which I imagine would go very well with these.
Will I make it again? Eh. I like traditional cream scones better.
3 1/2 cups flour
4 tsp baking powder
1 tsp salt
2/3 cup unsalted butter
1 cup chopped walnuts
1 cup milk
1/2 cup maple syrup
(1/2 tsp maple extract)
Heat oven to 450. Combine dry ingredients and cut in butter until the mixture resembles coarse crumbs. Stir in the walnuts. Combine milk, 1/3 cup of the syrup, and extract (if using) and mix in to form a wet dough.
Flour a bread board and scrape dough out onto the surface. Divide dough in half; pat each half into a 7" circle about 7/8" thick. Transfer to a parchment-lined cookie sheet, then divide into eight wedges. Separate the wedges about 1" apart at the edges. Pierce the top of each wedge with a fork and brush with the remaining syrup.
Bake for 15-18 minutes, until golden brown. Remove from oven, let cool for a couple of minutes, then remove to a wire rack.
What worked: These were fairly tasty and weren't too doughy, which was my initial concern since they don't have any egg (unlike my standard currant cream scone). They went nicely with lemon curd.
What didn't: Not much of a noticeable maple flavor, despite using Grade B syrup. Perhaps adding the optional maple extract (which I didn't have) would have enhanced the flavor. The cookbook suggests maple butter or maple cream, which I imagine would go very well with these.
Will I make it again? Eh. I like traditional cream scones better.
no subject
Date: 2005-10-17 09:46 pm (UTC)In your honor, we opened a cookbook that we've been meaning to work out of for eons. From Everyone Eats Well in Belgium we made waterzooi mit kip and it was yummy! The WBH is supposed to post about it...in his own good time.
Belgian food....yum!
Belgian food--yup, yum
Date: 2005-10-18 04:12 am (UTC)Re: Belgian food--yup, yum
Date: 2005-10-18 03:43 pm (UTC)Did you try any of the pankokken (horribly misspelled there)? Two crepes with all sorts of caloric badness between, usually with a layer of brown sugar that has been just barely melted, smothered with butter. Sigh. Ready to go back now.
Re: Belgian food--yup, yum
Date: 2005-10-18 05:17 pm (UTC)It also occurs to me that this is the second time since I joined LJ that my mind has turned to thoughts of waffles... There's a hidden meaning there...
Cream Scones
Date: 2005-10-18 02:57 pm (UTC)1 Tbsp baking powder
1/2 tsp salt
3 Tbsp sugar
1/2 cup butter
2 eggses
1/2 cup cream (I usually use lowfat milk, and it doesn't make a terribly noticeable taste difference)
1/2 cup dried currants
1 egg yolk, beaten
1 Tbsp turbinado sugar
Mix dry ingredients, then cut in butter. Add currants; mix eggses and milk and lightly knead in. Turn onto floured surface and divide into two parts. Roll each into a circle, and cut into six or eight parts. Place on a cookie sheet. Brush egg yolk on top of scones; sprinkle turbinado sugar over each. Bake at 350 for 10 to 15 minutes, until brown.
A standard holiday breakfast in our house.