Food recipes
Maple Nut Scones
Maple Nut Scones Ingredients: wheat flour, white, all-purpose, unenriched sugars, brown nuts, pecans leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table milk, fluid, 1% fat, without add...
Maple Nut Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, brown
nuts, pecans
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
syrup, maple, canadian
syrup, maple, canadian
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, powdered
Directions:
For the scones: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, the brown sugar, half of the chopped nuts, the baking powder and the salt.
In a small bowl or measuring cup, whisk together the milk, oil and maple syrup until combined.
Pour the wet ingredients into the bowl with the dry ingredients, stirring until you cant see the dry ingredients in the scone dough.
Transfer the scone dough onto the lined baking sheet, and use your hands to pat down the dough into a large circle.
Use a knife or dough scraper to cut the circle into 8 wedges.
Arrange the wedges on the baking sheet so the scones are at least 2 inches apart.
Bake the scones at 375 degrees F for 18-20 minutes, until lightly golden brown.
Remove from the oven, and cool completely before glazing.
For the glaze: In a small bowl, whisk together the maple syrup, milk and powdered sugar until a thick glaze forms.
(You want the glaze to be pourable.
If its too thin, add a few tablespoons more of powdered sugar.
If its too thick, add a splash of milk.)
Once the scones have cooled, dip the top of each one into the glaze, then return the scones to the cooling rack.
Sprinkle with remaining nuts then allow glaze to harden, about 30 minutes.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, brown
nuts, pecans
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
syrup, maple, canadian
syrup, maple, canadian
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, powdered
Directions:
For the scones: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, the brown sugar, half of the chopped nuts, the baking powder and the salt.
In a small bowl or measuring cup, whisk together the milk, oil and maple syrup until combined.
Pour the wet ingredients into the bowl with the dry ingredients, stirring until you cant see the dry ingredients in the scone dough.
Transfer the scone dough onto the lined baking sheet, and use your hands to pat down the dough into a large circle.
Use a knife or dough scraper to cut the circle into 8 wedges.
Arrange the wedges on the baking sheet so the scones are at least 2 inches apart.
Bake the scones at 375 degrees F for 18-20 minutes, until lightly golden brown.
Remove from the oven, and cool completely before glazing.
For the glaze: In a small bowl, whisk together the maple syrup, milk and powdered sugar until a thick glaze forms.
(You want the glaze to be pourable.
If its too thin, add a few tablespoons more of powdered sugar.
If its too thick, add a splash of milk.)
Once the scones have cooled, dip the top of each one into the glaze, then return the scones to the cooling rack.
Sprinkle with remaining nuts then allow glaze to harden, about 30 minutes.