Maple Nut Symphony Scones
If you're a true scone aficionado, you'll find bliss in these Maple Nut Symphony Scones. This delightful recipe marries the rich, warm flavor of maple with a hint of nuttiness from finely chopped walnuts, creating a perfect balance in texture. With just the right amount of moisture, they avoid being too dry or too cake-like — just tender and crumbly enough to melt in your mouth. Topped with a luscious maple icing, these scones are not only a breakfast treat but also a delicious afternoon snack or a sweet addition to any gathering. Your family will be asking for these time and again, just like mine! This recipe comes from the acclaimed 'The King Arthur Baking Book' and is a cherished staple in our home.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
unbleached all-purpose flour
3 1/2 cups (sifted)
baking powder
4 teaspoons (none)
salt
1 teaspoon (none)
shortening and/or butter
2/3 cup (cut into pieces)
finely chopped walnuts
1 cup (toasted optional)
milk
1 cup (none)
maple syrup
1/2 cup (none)
maple flavoring
1/2 teaspoon (none)
powdered sugar
1 cup (none)
cream or milk
2 teaspoons (none)
maple extract
1/2 teaspoon (none)
Instructions
1
Preheat your oven to 425°F (220°C) and prepare a lightly greased baking sheet or a Silpat mat.
2
In a large mixing bowl, whisk together the unbleached all-purpose flour, baking powder, and salt until evenly combined.
3
Cut in the shortening and/or butter with a pastry cutter or fork until the mixture resembles coarse crumbs with a few larger chunks remaining.
4
Gently fold in the finely chopped walnuts, ensuring they are evenly distributed throughout the mixture.
5
In a separate bowl, whisk together the milk, maple syrup, and maple flavoring until well combined.
6
Create a well in the center of the dry ingredients and pour in the wet mixture. Stir until just combined, being careful not to overmix; the dough should be slightly sticky but hold together.
7
Lightly flour your work surface and transfer the dough onto it. Carefully divide the dough in half.
8
With floured hands, gently pat each half into a circle about 7 inches in diameter and 7/8 inch thick.
9
Transfer the rounds onto the prepared baking sheet. Using a pizza wheel or sharp knife, cut each circle into eight wedges without separating them completely.
10
Gently pull the wedges apart so they are almost touching in the center but spaced about an inch apart at the edges.
11
Bake in the preheated oven for 15-18 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
12
While the scones are baking, prepare the maple icing by combining the powdered sugar, cream (or milk), and maple extract in a small bowl. Mix until smooth and creamy, adjusting the consistency with more cream or milk as necessary.
13
Once the scones are out of the oven, allow them to cool for a few minutes before gently frosting the tops with the maple icing.
14
Let them cool on the baking sheet for another few minutes before carefully transferring to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of Maple Nut Symphony Scones?
These scones feature a rich, warm maple flavor complemented by the nuttiness of finely chopped walnuts.
What is the texture of these scones?
They are tender and crumbly, avoiding being too dry or too cake-like.
What is the source of this recipe?
This recipe is a cherished staple from 'The King Arthur Baking Book'.
What temperature should the oven be set to?
The oven should be preheated to 425 degrees Fahrenheit (220 degrees Celsius).
What type of flour is required for this recipe?
The recipe calls for 3 1/2 cups of sifted unbleached all-purpose flour.
Can I use butter or shortening for the fat?
You can use 2/3 cup of shortening, butter, or a combination of both.
How should the fat be incorporated into the dry ingredients?
Cut the fat into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.
Should the walnuts be toasted?
Toasting the walnuts is optional, but they should be finely chopped.
How much maple syrup is used in the dough?
The dough requires 1/2 cup of maple syrup.
What wet ingredients are mixed together before adding to the flour?
Whisk together 1 cup of milk, 1/2 cup of maple syrup, and 1/2 teaspoon of maple flavoring.
How should I combine the wet and dry ingredients?
Create a well in the center of the dry ingredients and stir in the wet mixture until just combined.
What is the correct consistency for the dough?
The dough should be slightly sticky but still able to hold together.
How do I prepare the dough for shaping?
Transfer the dough to a lightly floured surface and divide it in half.
What size should the dough rounds be?
Each half should be patted into a circle about 7 inches in diameter and 7/8 inch thick.
How many scones does this recipe yield?
The recipe yields 16 scones total, as each of the two rounds is cut into eight wedges.
What tool is recommended for cutting the scones?
A pizza wheel or a sharp knife is recommended for cutting the rounds into wedges.
How should the wedges be spaced on the baking sheet?
Pull them apart so they are nearly touching in the center but about an inch apart at the edges.
How long do the scones need to bake?
Bake for 15 to 18 minutes until the tops are golden brown.
How do I test if the scones are fully baked?
A toothpick inserted into the center of a scone should come out clean.
What ingredients are needed for the maple icing?
The icing consists of 1 cup powdered sugar, 2 teaspoons cream or milk, and 1/2 teaspoon maple extract.
How can I adjust the consistency of the icing?
You can adjust the thickness by adding more cream or milk as necessary until it is smooth and creamy.
When is the best time to frost the scones?
Frost the tops after the scones have cooled for a few minutes out of the oven.
How should the scones be cooled?
Let them cool briefly on the baking sheet, then transfer them to a wire rack to cool completely.
Is a special baking mat required?
You can use either a lightly greased baking sheet or a Silpat mat.
What is the preparation for the flour?
The 3 1/2 cups of unbleached all-purpose flour should be sifted.
Does the recipe include salt?
Yes, it includes 1 teaspoon of salt whisked with the dry ingredients.
What is the purpose of the baking powder?
The 4 teaspoons of baking powder serve as the leavening agent to help the scones rise.
Is maple flavoring used in both the dough and icing?
The dough uses maple flavoring, while the icing uses maple extract for a concentrated taste.
Are these scones suitable for gatherings?
Yes, they are a sweet addition to any gathering, breakfast, or as an afternoon snack.
Should I overmix the dough?
No, you should be careful not to overmix to ensure the texture remains tender.