Maple Walnut Scones
Scones are connected traditionally with England, Scotland, and Ireland, but nobody knows which country invented them. However, the first known mention of a scone that was printed is from the translation of The Aeneid written by a Scottish poet named Gavin Douglas.
Scones are related to the ancient Welsh tradition of cooking small round yeast cakes on stones, that later changed to griddles. First-made scones included oats inside them and were baked over an open fire. However, today’s scones are more like American biscuits. They are made with wheat and baked in the oven.
Our friends at Boyajian have shared a super recipe with a slight twist, adding their maple flavour.
- 2 3/4 cups all-purpose flour
- 1/3 cup sugar
- ¾ teaspoon salt
- 2 teaspoons baking powder
- ½ cup chilled butter cut into pieces
- 1 cup chopped walnuts
- 1 ½ teaspoon Boyajian Maple Flavour
- 2 eggs (reserve 1 Tablespoon of egg white)
- 1/3 cup milk or half and half
- Heat oven to 400 degrees
- Line baking sheet with lightly floured parchment paper
- In a large bowl, whisk together flour, baking powder, salt and sugar
- Toss butter pieces into the flour mixture and cut using a pastry blender until mixture is a consistency of course oatmeal
- In a separate bowl, beat eggs, milk, and Boyajian Maple Flavour
- Make a well in the dry ingredients and add the wet ingredients
- Mix in walnuts and stir to blend.
- Divide dough into two and place onto prepared cookie sheet
- Flatten with fingers or roller into a ¾ inch thick circle. Repeat making sure the circles are 1 inch apart
- Slice each into 6 wedges, using a cold knife and brush tops with beaten reserved egg white and sprinkle with sugar
- Bake in the upper third of the oven for 12 – 15 minutes
- Remove from oven and place on a cooling rack