Crunchy Scones
Maple Pecan Scones
Maple Walnut and Brown Sugar Scones
* Exported from MasterCook *
Crunchy Scones
Recipe By : Adapted from Irish Oatmeal Cookbook - Ruth Isabel Ross
Serving Size : 8 Preparation Time :0:00
Categories : Scones Bread-Bakers Mailing List
Low Fat
Amount Measure Ingredient -- Preparation Method
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1 1/2 Cups oat flakes
2 1/2 Cups all-purpose flour
1/2 Teaspoon salt
1 Teaspoon baking soda
1/2 Teaspoon cream of tartar
2 Tablespoons butter -- melted
1 Tablespoon pure maple syrup
1 1/4 Cups 1% buttermilk
Mix all the dry ingredients. Add the melted butter, maple syrup and
buttermilk to make a soft dough. knead very lightly.
Roll out the dough to 2-inches thick. Either cut into farls (quarterd
rounds) or take a cutter and cut rounds. Place on a floured baking sheet.
Bake in a 450F oven for 7 to 10 minutes.
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Nutr. Assoc. : 0 0 0 0 0 0 866 25045
* Exported from MasterCook *
Maple Pecan Scones
Recipe By : Paula Storm <PAULAS@NCMS.ORG> via EAT-L listserv
Serving Size : 12 Preparation Time :0:00
Categories : Scones Bread-Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
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3 Cups all-purpose flour
1 Cup pecans -- chopped
1 1/2 Tablespoons baking powder
3/4 Teaspoon salt
3/4 Cup Unsalted Butter -- cold
2/3 Cup Maple syrup
--- plus a little extra for brushing
1/3 Cup Heavy cream
Heat oven to 350F. Grease and flour a 9-x-13 baking sheet. In a large
bowl stir together the flour, pecans, baking powder, and salt. Cut in the
butter until the mixture resembles coarse meal. Set aside.
In another bowl, whisk together the maple syrup and cream. Make a well in
the center of the dry ingredients and pour in the liquid mixture, combining
with swift strokes until the dough clings together. Roll out about two
inches thick on a lightly flouted surface. Cut scones with a three-inch
round biscuit cutter and place on baking sheet about two inches
apart. Brush tops with additional maple syrup, and bake for fifteen to
twenty minutes or until lightly browned. Transfer to a rack and cool.
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NOTES : http://soar.berkeley.edu/recipes/baked-goods/scones/maple-pecan1.htm
* Exported from MasterCook *
Maple Walnut And Brown Sugar Scones
Recipe By : Paula Storm <PAULAS@NCMS.ORG> via EAT-L listserv
Serving Size : 12 Preparation Time :0:00
Categories : Scones Bread-Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Cups all-purpose flour
4 Teaspoons baking powder
3/4 Teaspoon salt
1/4 Teaspoon cinnamon
3/4 Cup unsalted butter
1/3 Cup Packed Brown Sugar
1/2 Cup Walnuts
(Preferably Lightly Toasted)
1/2 Cup oatmeal
1/3 Cup pure maple syrup
1 Teaspoon pure vanilla
2/3 Cup Milk -- Or
Light Cream
3 Tablespoons Unsalted Butter -- Melted
1/4 Cup pure maple syrup
1/4 Cup Packed Brown Sugar
Preheat oven to 425 F. Line a double-up baking sheet (two sheets stacked
together) with parchment paper.
In a food processor, place the flour, baking powder, salt and
cinnamon. Pulse to combine. Add butter and pulse to cut or break butter
into flour mixture. Pulse to make a sandy mixture.
Place mixture in a large bowl. Add walnuts and oatmeal. Make a well in
the center, add maple syrup, vanilla and most of milk. Stir with a fork to
make a soft dough. Turn out onto a lightly floured board and knead briefly
to make a cohesive mass, adding a bit more milk if required if dough seems
too dry.
Shape into two rounds about 3/4 inch thick. Cut into five wedges
each. Place on baking sheet. Brush each with melted butter, then drizzle
with some maple
syrup and brown sugar.
Bake until browned - 15-18 minutes.
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NOTES : Pure maple syrup, a smack of brown sugar, butter, vanilla and the
heady aroma of toasted walnuts make these scones very satisfying. Pecans
can replace walnuts.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 866 5401 0 0 0 866 0