November 02, 2012
Needed, maple walnut scones
I had forgotten how easy these are to make. A somewhat wet dough—leaving plenty of room for, plenty.
A squat maple walnut scone rendered finger-sticky from a generous brush of heavy cream and top coat of raw sugar.
They are delicate, but find their muscle as they spread out shoulder to shoulder in a hot oven.
I feel deeply that these go well with autumn and all its sunday mornings (sunny or gray) alongside a mug of strong coffee (milk, no sugar).
Maple Walnut Scones
To begin, line a sheet pan with parchment and set aside. Preheat oven to 400 degrees.
In a large bowl combine:
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
2 tablespoons white sugar
1/4 teaspoon fine salt
1 cup cream
2 tablespoons maple syrup (grade A or B)
3/4 cup chopped walnuts
Stir together until just combined (the dough will be wet). Turn out onto a generously floured surface and dust with flour. Gently knead 8 to 10 times and pat out dough (let the height of your biscuit cutter be your guide). Cut out rounds until you've used up all of your dough.
Space scones out on sheet pan, careful to leave some breathing room.
Brush tops with heavy cream and dust with raw sugar (be generous in both respects).
Bake for 20 minutes.