Double Maple Syrup Scones
- 3 1/2 cups unbleached all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup shortening (or mix the two like I do) or 2/3 cup butter (or mix the two like I do)
- 1 cup finely chopped walnuts (can toast them if you like)
- 1 cup milk
- 1/2 cup maple syrup (I used pancake syrup, too)
- 1/2 teaspoon maple flavoring
- Maple Frosting
- 1 cup powdered sugar
- 2 2 teaspoons cream (you may need a drop more) or 2 teaspoons milk (you may need a drop more)
- 1/2 teaspoon maple extract
- In a large bowl, combine the flour, baking powder, and salt.
- Cut in the shortening and/or butter until the mixture resembles coarse crumbs.
- Stir in walnuts.
- In a separate bowl, combine the milk, syrup, and maple flavoring.
- Add the wet ingredients to the dry and mix until you've formed a dry soft dough.
- Flour your work surface generously and scrape the dough out of the mixing bolw onto the floured surface.
- Divide the dough in half.
- Gently pat each half of dough into a 7 inch circle about 7/8 inch thick.
- Transfer dough (it will be soft) onto a lightly greased cookie sheet (I use my Silipat mat).
- Using a pizza wheel of sharp bench knife, divide each dough circle into eight wedges.
- Gently separate the wedges so that they're almost touching in the center, but are spaced about an inch apart at the edges.
- bake the scones for 15-18 minutes at 425, or until they're golden brown.
- Combine all frosting ingredients until creamy.
- Gently frost the tops of scones with the maple frosting.
- (I let the scones cool slightly before frosting.).
- Wait a couple of minutes before removing from sheet.
- They will be slightly fragile.
flour, baking powder, salt, shortening, walnuts, milk, maple syrup, maple, maple frosting, powdered sugar, cream, maple
Taken from www.food.com/recipe/double-maple-syrup-scones-107747 (may not work)