Maple-Walnut Scones

Nicole here again, getting plenty of cooking and baking on this Canada Day weekend! The inspiration behind this recipe came from Christine and Sean who surpised me with a care package during these times of social distancing and self-isolation. They had the wonderful opportunity to learn how to tap maple trees this past winter to yield a rich, deep-amber maple syrup. It has a lovey and delicious sweetness that is integrated in both the batter and the glaze of these maple walnut-scones.

The sweetness of the maple syrup is matched with the nutty flavour of toasted walnuts. While my grandfather would be cross with me for adding shortening to this scone recipe, the shortening does two things; it makes the scones soft and moist while giving the biscuits depth and volume. 

Pair this delightful scone with the second flush of Darjeeling tea as the moist and rich sweetness of the scone will stand up to the sharpness of this tea.

Tea Pairing: Darjeeling (Second Flush)

Yields: 20-22 Scones

What you Need:

Scones

2¼ cups all purpose flour 

1 tbsp. baking powder
1/2 tsp. baking soda
¼   tsp. salt
¼  cup castor sugar
8 tbsp. shortening (or cold, unsalted butter)
3/4 cup toasted walnuts, chopped
1/2 tsp. vanilla essence
3/4 cup heavy cream (or plant-based milk)
1/3 cup maple syrup

Scone Glaze
1 cup icing sugar, sifted
2 tbsp. heavy cream (or plant-based milk)
1/2 tsp. vanilla essence
2.5 tbsp. maple syrup
Walnuts for garnish

How to Make it Happen:

Scone

1. Preheat the oven to 250 degrees and line a baking sheet with parchment paper.
2. Set the walnuts on a baking tray and toast for 3-5 minutes, or until their nutty aroma fills the room.
3. In a large bowl, sift the flour, baking powder, baking soda, sugar, and salt together with a whisk until all ingredients are combined.
4. Remove the walnuts from the oven and set to cool.  
5. Next, add the shortening or butter into the flour mixture, and massage into the flour using your fingertips until the mixture has a consistent, crumbly texture. 
6. Add the toasted walnuts and ensure to fold them into the flour-shortening mixture until they are coated. 
7. Add the vanilla, heavy cream and maple syrup and combine with a spatula until the ingredients are just combined. 
8. Chill the batter for 1.5-2 hours before baking. This is a very important step to ensure the scones have depth and volume.
9. Now, pour the scone mixture onto a well floured-work surface and knead to form one single mass.Roll the dough using a rolling pin to a half inch thickness and cut out the scones using a round cookie cutter or the top of a glass.
   
   
   
   

   

   Knead the mixture into one single mass

   
   
   
   

   

   Roll to a half-inch thickness and cut using the top of a glass

    
10. Transfer the scones onto a parchment lined baking sheet and bake for 13-15 minutes in a 350 degree oven until the edges are golden. Allow the scones to cool on a baking rack for 12-15 minutes before applying the glaze.

Scone Glaze

1. In a small bowl, sift icing sugar together with the heavy cream or plant-based milk. The mixture will be thick. 
2. Add the maple syrup and vanilla essence and whisk until smooth. For a runny icing consistency, add 1-2 more tablespoons of the cream or plant-based milk. 

   

   Add maple syrup and vanilla essence with a whisk 

3. Once the scones have cooled, add 1-2 tablespoons of glaze to each scone and top with a walnut to garnish.

   

   Add 1-2 tbsp. of glaze to each scone and top with a walnut