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In the Oven: Maple Walnut Scones

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Bakers, if you don’t already have some, it’s time to track down some maple extract — we’re springing ahead by making maple walnut scones! Posting date is March 11.

Maple Walnut Scones
 
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Yield: 12 scones
Ingredients
For the maple walnut scones
  • 4 cups all-purpose flour
  • ½ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1½ teaspoons cinnamon
  • 1½ cups (3 sticks) unsalted butter, cubed and chilled
  • 1 large egg
  • 1 cup buttermilk
  • 2 teaspoons maple extract (see Baked Note)
  • 1 cup toasted walnuts
  • ¼ cup raw sugar
For the maple glaze
  • ½ cup confectioners’ sugar, sifted
  • 2 tablespoons plus 2 teaspoons maple syrup
Instructions
Make the scones
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Whisk until combined.
  3. Add the butter. Use your fingertips to rub the butter into the flour until the butter is pea-sized.
  4. In a separate bowl, whisk together the egg, ¾ cup of the buttermilk, and the maple extract. Slowly pour the wet ingredients into the dry ingredients and then gently knead the dough with your hands until the dough starts to come together. Add the walnuts to the dough and knead gently to incorporate.Move the dough to a lightly floured surface. Use your hands to shape the dough into two discs (about 1½ inches in height). Do not overwork the dough.
  5. Cut each disk into 6 wedges with a knife. Place the wedges onto the prepared baking sheet. Brush each scone with the remaining buttermilk and sprinkle with raw sugar. Bake in the center of the oven for about 25 to 30 minutes (rotating the baking sheet halfway through the baking time) or until the scones are golden brown.
  6. Transfer the scones to a cooling rack to cool completely.
Glaze the scones
  1. Line a baking sheet with parchment paper. Place the wire rack with the cooled scones over the baking sheet.
  2. Whisk together the confectioners’ sugar and maple syrup until the mixture is smooth. Slowly pour the glaze over each scone in a zigzag pattern.
  3. Allow the glaze to set (about 10 minutes) and serve immediately.
Notes
How to store: Scones can be stored in an airtight container for up to 2 days.

 

In the Oven: Sour Lemon Scones

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Fire up your ovens, and get ready to make lemon scones… posting date is December 17!

Sour Lemon Scones
 
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Yield: 12 scones
Ingredients
  • 4 cups all-purpose flour
  • 1⁄2 cup sugar
  • 1 tablespoon baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 teaspoon ginger
  • 1 1⁄2 cups (3 sticks) unsalted butter, cubed and cold
  • 1 large egg
  • 1 cup buttermilk
  • 1⁄4 cup grated lemon zest (from about 3 lemons)
  • 1⁄2 cup diced candied lemon peel, optional (see book for recipe)
  • 2 tablespoons raw sugar
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and ginger. Whisk until combined.
  3. Add the butter. Use your fingertips to rub the butter into the flour until the butter is pea-sized.
  4. In a separate bowl, whisk together the egg, 3⁄4 cup of the buttermilk, and the lemon zest. Slowly pour the wet ingredients into the dry ingredients, and then gently knead the dough with your hands until the dough starts to come together. If using, add the candied lemon peel and knead to incorporate. Move the dough to a lightly floured surface. Use your hands to shape the dough into two discs (about 1 1⁄2 inches in height). Do not overwork the dough.
  5. Cut each disk into 6 wedges. Place the wedges onto the prepared baking sheet. Brush each scone with the remaining buttermilk and sprinkle with raw sugar. Bake in the center of the oven for about 25 to 30 minutes (rotating the baking sheet halfway through the baking time) or until the scones are golden brown.
  6. Transfer the scones to a cooling rack; they can be served slightly warm or completely cooled.
Notes
How to store: Scones can be stored in an airtight container for up to 2 days.

 

In the Oven: Chinese Five Spice Scones

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We’re baking an homage to Chinese New Year next – distinctly American-style scones, with a nod to Chinese flavors. Posting date is January 31!

Chinese Five Spice Scones
 
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Yield: 8 large scones
Ingredients
  • 1⁄3 cup (45 g) sesame seeds
  • 2 cups (255 g) all-purpose flour
  • ¼ cup (50 g) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon plus
  • 1 teaspoon Chinese five-spice powder
  • ½ teaspoon kosher salt
  • 4 ounces (1 stick/115 g) cold unsalted butter, cut into cubes
  • ¼ cup plus 1 tablespoon (75 ml) well-shaken buttermilk, plus more as needed
  • 1 large egg yolk
  • ¼ cup (60 g) demerara sugar (optional)
Instructions
  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a medium skillet, toast the sesame seeds over medium heat, stirring and flipping, until just starting to brown, about 4 minutes. Remove from the heat and keep stirring for another minute or so. Remove from the pan onto a small plate and set aside to cool.
  3. In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, five-spice powder, salt, and cooled sesame seeds. Add the butter and use your fingertips (or a pastry cutter) to rub (or cut) it into the flour until the butter pieces are pea-size and the overall mixture looks coarse and pebbly.
  4. Place ¼ cup of the buttermilk into a glass measuring cup or bowl and whisk in the egg yolk. Make a well in the dry ingredients and slowly pour in the wet ingredients. Use a large wooden spoon and stir until just combined; do not overwork the dough. Gently and briefly knead the dough in the bowl with your hands until it just comes together. The dough should be dry but hold its shape. If it feels too dry (i.e., the dough is falling apart), knead in another tablespoon of buttermilk.
  5. Transfer the dough to a very lightly floured surface and pat it into a rough circle slightly under 1 inch (2.5 cm) thick. Cut into 8 wedges and transfer them to the prepared baking sheet.
  6. Brush the tops of the scones with a little bit of buttermilk, top each scone with a sprinkle of demerara sugar, if you like, and bake for 16 to 20 minutes, rotating the pan halfway through the baking time, until the scones just start to brown and a toothpick inserted into the center comes out clean.
  7. Transfer the pan to a cooling rack and cool for 5 minutes. Serve the scones slightly warm, or let them cool completely directly on the cooling rack; regardless, we like them with a little bit of peanut butter or butter.
Notes
How to store: The scones taste best when eaten within 12 to 24 hours.