Maple Nut Scones

Maple Nut Scones are the ideal brittle scones and incorporate the perfect measure of walnuts, oats, and maple extricate. Utilizing COLD spread makes these overly brittle and flavorful, and they go wonderful with some espresso. These genuinely are our #1 scones EVER.

Scones are certainly my shortcoming, and as my espresso dependence develops, so does my scone game. My better half and I as a rule treat ourselves to scones on our languid end of the week mornings, and I ALWAYS have a reserve of them in our cooler. We as a rule turn between my Seriously Crumbly Chocolate Chip Scones, my Petite Vanilla Bean Scones, and these Maple Nut Scones. Every one of them are tasty, however these get an A+ from our family. Attempt them!

The image underneath shows what your mixture ought to resemble in the wake of framing shapes for preparing. Do you see the little bits of margarine all through? That is the way to making extraordinary scones. You’re not creaming the margarine, you are just cutting it in. The margarine at that point structures pockets of rich goodness in each chomp.

Ingredients

For the scones:

• 2.5 cups all-purpose flour
• 2/3 cups quick oats – ground in a food processor
• 2/3 cup pecans – chopped
• 1/3 cup granulated sugar
• 2 Tablespoons baking powder
• 1/2 teaspoons salt
• 1 cup cold unsalted butter – cut into small cubes
• 1 large egg
• 3/4 cup heavy cream – plus POSSIBLY a couple of tablespoons, to desired consistency
• 2 teaspoons maple extract

For the icing:

• 2 Tablespoons unsalted butter – melted
• 2 Tablespoons half and half
• 1 Tablespoon brewed coffee
• 1 teaspoon maple extract
• 2 cups powdered sugar – more or less, depending on consistency
• PLUS extra cream to brush on top, plus some fine sugar for sprinkling

Instructions

For the scones:

1. {Ahead of time} Chop some cold butter ahead of time, into some tiny cubes. Place in the freezer for about 30 minutes.
2. Preheat oven to 400 degrees. Line two baking sheets with parchment paper.
3. Mix the wet ingredients in a small bowl – the egg, heavy cream, and maple extract. Place in the refrigerator until ready to use.
4. Mix the dry ingredients in a larger bowl – the flour, finely chpped pecans, sugar, salt, and baking powder.
5. Pour the wet ingredients into dry ingredients and stir until just combined. Don’t over-mix or the scones will be tough. You may need to add additional cream if the dough is too dry. But it should be on the dryer side verses too wet.
6. Turn dough onto a floured surface. Use hands to form into a large circle and press down to about 1/2 inch thickness. Cut into 32 equal wedges – or any other size and shape you like. These scones are very small, but you can make them bigger!
7. Transfer wedges to prepared baking sheets. Bake until just barely browned on top, about 15 to 18 minutes. Cool on baker’s rack.

For the icing:

1. Melt the butter in medium sized bowl. Add half and half, brewed coffee, and maple extract – and stir. Add in powdered sugar until right consistency. You want it to be thick but spreadable.
2. Spread the icing on the scones. Be generous. You can also add some chopped pecans on the top. Allow icing to set before storing.
3. These scones will stay fresh in airtight container for a few days. They also freeze well up to three months.

Nutrition

Calories: 174kcal | Carbohydrates: 19g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 43mg | Potassium: 110mg | Fiber: 1g | Sugar: 10g | Vitamin A: 293IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg