Maple Walnut Scones
The end of the holiday season always brings a bit of sadness. The parties end, everyone goes home, and the long stretch of winter sets in for a few months. And, since the new year brings on my “January cleanse”, I allow the 1st to be one last indulgence with an epic brunch. It’s all the trimmings you would hope in a full buffet, but my favorite is the Maple Walnut Scones I bake–coupled with a perfect sparkling wine.
There is nothing more indulgent than a sweet pastry and a nice glass of sparkling wine to ring in the new year!
Maple Walnut Scones
January 1, 2021
: 8
Ingredients
- 2/3 cup walnut halves
- 2-1/4 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 stick of butter, frozen
- 3 Tablespoons pure maple syrup
- 1 egg
- 1 teaspoon pure vanilla extract
- ¾ cup heavy cream
- Brown Butter Maple Glaze
- ½ stick unsalted butter
- 1 teaspoon pure vanilla extract
- 2 teaspoons powdered sugar
- 3 tablespoons maple syrup
- ¼ teaspoon cinnamon
Directions
- Step 1 Pre-Heat oven to 400 degrees
- Step 2 Place walnuts on a baking sheet and toast for 5 minutes in the oven. Cool completely. Chop walnuts and set aside.
- Step 3 Whisk together the flour, baking powder, cinnamon, and salt in a bowl. Mix in the chopped nuts and set aside. Grate the frozen butter using a box grater and gently combine with the flour mixture using 2 forks.
- Step 4 Whisk together the egg, vanilla, cream, and maple syrup. Add to the flour mixture. Stir with a wooden spoon until just combined.
- Step 5 Turn dough out onto a lightly floured surface and fold together gently to combine. The dough should be nearly smooth. Roll out the dough with your hands to form a circle approximately ½ inch thick. Cut the dough into 8 even triangles and place on a parchment-lined baking sheet.
- Step 6 Brush each scone with additional heavy cream. Bake for 12-14 minutes or until golden brown. Remove scones from baking sheet and place on a wire rack.
- Step 7 To make the glaze, melt the butter in a small saute pan. Cook over medium-low heat until the foam subsides and the butter starts to brown. Remove from the heat and whisk in the vanilla and maple syrup. Add the cinnamon and powdered sugar and whisk to combine. Sprinkle with kosher salt. Spoon over the warm scones.
