Friday, April 13, 2012
Maple Walnut Scones
And a side note: don't forget the contest! At the end of every month for the next year, I will choose one follower who posts comments to any post (you can add new comments all the way back to the earliest posts if you'd like) to win an 8" round cake (locally) or a dozen large chocolate chip cookies (to be shipped). I think it's worth it! So sign on as a follower if you haven't already, make a comment or three, and get ready to win some goodies!
MAPLE WALNUT SCONES
oven 375 degrees F - makes 12 mini or 6 regular sized scones
2 cups Bisquick or other self-rising biscuit mix
3 tablespoons sugar
1/2 cup chopped walnuts
1 egg, beaten
1/4 cup buttermiilk (or regular milk soured with 2 teaspoons vinegar - let sit for 5 minutes)
2 tablespoons maple syrup - real is best, maple-flavored is fine
In mixing bowl, stir together Bisquick, sugar, and chopped walnuts. In separate bowl, combine beaten egg, buttermilk, and maple syrup. Stir wet ingredients into dry, mixing just to blend. Turn out onto well-floured surface and knead 10 times (folding over/flatten/folding over/flatten). Shape into 1/2-inch thick disks (two for mini, one for regular). Cut disks into 6 wedges. Separate. Place on cookie sheet lined with parchment paper, fitting so there's about an inch between scones.
Brush with egg wash (1 egg and 1 tsp. water, whisked together with fork).
Start checking at 17 minutes, but bake for up to 20 minutes OR until you notice the edges are starting to get golden brown. Remove from oven and drizzle with maple glaze (recipe follows):
1 cup confectioners sugar
1 tablespoon maple syrup
drops of water, added and whisked with fork until of drizzling consistency, when it flows nicely off a fork in a slow stream.
Immediately sprinkle with additional chopped walnuts, before the glaze sets. You might have to press them in a little.