What's better than freshly baked scones on a Sunday morning! Instead of the typical maple glaze (which tastes so good but so guilty at the same time), I used maple sugar to give it a hint of the maple taste on top of the buttery nutty scones! This is a better recipe that I tried recently, therefore I updated this post. I normally make a batch of them, and warm it up in the toaster oven during the week. It stays good in the fridge for 1 - 2 weeks. They are usually gone before it hits 2 weeks because they are just too delicious!
2 3/4 Cups All-purpose Flour
1/2 Cup Oat Flour
2 Tbsp Baking Powder
1/3 Cup Maple Sugar (maple sugar is not very sweet)
1 Tsp Salt
2 stick Chilled Butter, cut into cubes
1 Tsp Maple Extract
1 Large Egg
3/4 Cup Heavy Cream
1 Cup Walnuts, Coarsely Chopped
1. Preheat the oven to 375F.
2. Mix flour, sugar, salt, baking powder in a mixing bowl.
3. Cut the butter into cubes, and work it into the flour by pastry blender (use 2 knives if you don't have one)
4. Add the chopped walnuts to the flour mixture, mix it a little
5. Mix the heavy cream, egg and maple extract in a separate bowl
6 Add the mixture to the dry ingredients with your hands until incorporated. You should have a nice dough at the end.
7. Split the dough into 2 portions.
8. Flour the working space, press the dough into a circle, then cut into 8 slices. Repeat for the other portion of the dough.
7. Bake for 25 minutes, until the scones turn light brown.
8. Let it cool on rack for 10 minutes. While waiting, make yourself a pot of coffee. When it's ready, try not to eat all of them in one setting!