Maple Walnut Scones

Today I bring you maple walnut scones, a very simple recipe made even simpler by using a biscuit mix.  I used Bisquick but you can use any similar product.  I found a number of recipes on-line for quick and easy scones, and switched things up a bit to create this recipe for two of my favorite flavors, maple and walnut.  Once baked, they are glazed with a maple sugar glaze and sprinkled with chopped walnuts.  These fall into the category of "pretty food" but they are equally as impressive as palate pleasers.


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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):

Maple Glaze

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.