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.
