Maple Nut Scones
- Women`s Corner
- December 30, 2020
With a 20-minute prep time, these scones can be baking in the oven while you're family's still asleep!
Ingredients :
Topping :
- 3 tablespoons Gold Medal™ all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons finely chopped nuts, toasted*
- 2 tablespoons firm butter or margarine
Scones :
- 2 cups Gold Medal™ all-purpose flour
- 2 tablespoons packed brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup firm butter or margarine
- 1/2 cup coarsely chopped nuts, toasted*
- 1/3 cup pure maple syrup or maple-flavored syrup
- 1 egg
- About 2 tablespoons milk
- Additional milk
Method : Heat oven to 400°F (375°F for dark or nonstick cookie sheet). In small bowl, mix 3 tablespoons flour, the sugar and a couple of tablespoons nuts. Cut in 2 tablespoons butter, using pastry blender or fork, until crumbly; put aside. In large bowl, mix 2 cups flour, the sugar , leaven and salt. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture seems like fine crumbs. Stir in 1/2 cup nuts. Stir in syrup , egg and only enough of the two tablespoons milk so dough leaves side of bowl and starts to make a ball.
Place dough on lightly floured surface; gently appear flour to coat. Knead lightly 10 times. Pat or roll into 8-inch circle on ungreased cooking utensil. Brush with additional milk. Sprinkle with topping. Dig 8 wedges, but don't separate. Bake 15 to 18 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.
