Ingredients

• For the scones:
• 1 cup heavy cream, plus more for brushing the tops of the scones
• 8 tbsp of butter
• 1 tsp maple extract
• 2 cups flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon of salt
• 1/2 cup chopped walnuts
• The Glaze:
• 2 tablespoons of maple syrup
• 2 tablespoons of butter
• 2-3 tablespoons heavy cream, milk or half + half
• 2 tablespoons dark brown sugar
• 3/4 cup confectioners sugar
• 1 tsp vanilla

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
2. Measure 1 cup of heavy cream and place in the freezer while continuing with the recipe. (keep the cream in the freezer about ten minutes.)
3. Please butter in a microwave safe bowl, cover with a paper towel (to avoid butter splattering everywhere) and heat on high for one minute. If not totally melted, continue microwaving in ten second intervals until melted. Set aside, allow to cool while prepping other ingredients.
4. Whisk flour, baking powder, sugar, salt and walnuts in a large bowl.
5. After heavy cream has been chilled, combine with the melted butter. Stir with a fork until butter forms small clumps or globules. Add maple extract and stir just until combined.
6. Add butter/cream mixture to dry ingredients and stir with a rubber spatula until all of the flour is incorporated and batter pulls away from bowl. (do not overmix) (overmixing can cause your dough to become tough.)
7. Generously flour a work surface. Dump dough onto prepared surface and turn to coat all surfaces with flour. (you may find that this dough isn't necessary wet enough, or seems quite crumbly, go ahead and work it together with your hands just a bit) Knead on the counter 5-6 times. (proper kneading is making it flat, folding it in half, bringing the far side towards you, flatting again away from you, using the heel of your hand, folding it in half, bringing the flat side towards you again, repeat 5-6 times.) You'll find things will tighten up nicely. Flip over on work surface to coat with flour then pat into a 6 inch circle. (I use a rolling pin)
8. Cut dough in 8 equal pie-shaped pieces. Transfer wedges onto prepared baking sheet and brush tops with heavy cream.
9. Bake 15-20 minutes or until you see some of the edges turn golden brown. Let the scones cool before icing.
10. While scones are cooling, it's time to make the glaze.
11. Place maple syrup, half and half, butter and brown sugar in a medium size microwave-safe bowl. Cook on high for one minute, then whisk well to smooth out any lumps. COOK FOR ANOTHER MINUTE or until the mixture is vigorously bubbling.
12. Remove from microwave, add powdered sugar and vanilla to make a thick glaze but not too thick, you need to drizzle your pretty scones.
13. If glaze is too thin, add powdered sugar. If too thick, add a little more cream.
14. Drizzle over scones. Let scones sit for 15 minutes to let glaze set before serving.

https://bethfletcherandcompany.com/simple-maple-walnut-scones/

Copyright 2019 Beth Fletcher and Company