Taking a break from Laptop-Trauma Central to bring you this: another scone recipe. This is one of Tai’s favorites, sweet, but not overly so, simply flavored with maple syrup and dried New York apples, with a nice crunch and hint of bitterness from the walnuts. Perfect to warm the kitchen, and the soul, on this cold & dreary, technology-is-conspiring-to-kill-me, day.
Adapted from Cranberry-Orange Scones
Maple Walnut Scones
- 1 cup (4.5 oz) whole white wheat flour (Wild Hive “all-purpose”)
- 1 cup (4.5 oz) whole wheat (bread) flour
- 1 cup + 2 tbsp (4.5 oz) whole wheat pastry flour
- 2 and 1/2 tsp baking powder
- 1 tsp sea salt
- 1/2 tsp baking soda
- 1/4 cup turbinado sugar (or maple sugar, if you have it), plus extra for sprinkling
- 6 oz (3/4 cup) chilled unsalted butter, cut into 1/2-inch pieces
- 1/2 cup chopped raw walnuts
- 1/2 cup chopped dried apples
- 3/4 cup chilled cream, milk or buttermilk (I used whole, raw milk from Stonewall Dairy), plus extra for glazing
- 1/4 cup maple syrup
- Preheat oven to 400 degrees F (375 F convection).
- In a large bowl, combine flours, sugar, baking powder, baking soda and salt; whisk for approximately 1 minute until well blended.
- Add butter and rub between your fingertips until the mixture resembles coarse meal. Mix in dried appples and walnuts. Add the maple syrup, then gradually add the milk, tossing with a fork until moist clumps form. Stop adding liquid when it seems the dough will stay together; if the dough is too sticky, the scones will lose their shape upon cooking. If the dough seems crumbly and will not hold a shape, add more liquid 1 tbsp at a time.
- Turn the dough onto a lightly floured work surface (I find it easiest to split the dough into two portions at this point).
- Knead briefly to bind the dough; about 4 turns should be enough. Form the dough portion into a 1- to 2-inch thick round. Cut the round into 8 pie pieces with a sharp knife or pastry cutter. Transfer wedges to a parchment or silicone mat-lined baking sheet, spacing approximately 2 inches apart. Repeat the process with the other half of the dough. Using a pastry brush, glaze the tops of each wedge with milk, then sprinkle on a little sugar for crunch (maple sugar would be wonderful here).
- Bake for 10 minutes (8 minutes convection), then turn pans in oven 180 degrees. Continue to bake for an additional 10-15 minutes (7-12 minutes convection), until the tops of the scones are golden brown.
- Transfer to wire rack to cool. Let cool 5 minutes before serving.
Yields 16 small scones or 8 large ones.
- Pecans would make a nice substitute for walnuts; also raisins, dried cherries or dried pears would be a good substitute for apples.
- This recipe could be 100% local with local maple sugar and foraged black walnuts. Black walnuts (apparently) have a much stronger flavor than their conventional, English, cousins, so if using these, consider cutting down to 1/4 cup.
At room temperature, covered by a clean kitchen towel, for up to 3 days. Baked or unbaked scones freeze well for up to 3 months.
Year-round, but apple, maple and walnut seem like Fall.
I’ll have to keep this in mind for the fall 🙂 I have been experimenting with other flours, and I bet this would work with a sorgum/millet combo. Maple syrup is such a rich, delicious flavor. I got both dark and medium from the maple farm this year, and it’ll be fun to play with the different tastes.
i love scones i love scones i love scones…