Maple Walnut Scones

TEATIME Sept/Oct 2011

2 3/4 all purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup butter, cut into pieces
1 cup chopped glazed walnuts (emerald)
1 cup plus 1 T heavy whipping cream, divided
1/4 cup pure maple syrup
1/2 tsp maple flavoring
2 T turbinado sugar
1 recipe cinnamon cream (see below)

preheat oven to 375

line 2 baking sheets w/ parchment and set aside

in bowl, combine flour, sugar, baking powder, salt and using pastry blender cut butter into flour mixture until crumbly

add walnuts and sir well

set aside

in small bowl, combine 1 cup cream, maple syrup, maple flavoring and add cream mixture to four mixture, stirring just until dry ingredients are most

Add more cream 1 T at at time if mix seems to dry

on lightly floured surface, roll dough to 1/2 inch thick and using a 3 inch cutter (maple leaf shaped would be great!) cut and place on baking sheets

brush scones w/ 1 T cream and sprinkle w/ turbinado sugar

bake until lightly browned (18-20 min)

Serve w/ Cinnamon Cream


1 cup heavy cream
1/4 cup confectioners' sugar
1 tsp ground cinnamon

beat cream until soft peaks form, add sugar and cinnamon and beat until stiff peaks form