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Maple-Nut Scones

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  • 20 min prep time
  • 40 min total time
  • 14 ingredients
  • 8 servings
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With a 20-minute prep time, these scones can be baking in the oven while you're family's still asleep!

Ingredients

Topping

3
tablespoons all-purpose flour
2
tablespoons granulated sugar
2
tablespoons finely chopped nuts, toasted*
2
tablespoons firm butter or margarine

Scones

2
cups all-purpose flour
2
tablespoons packed brown sugar
2
teaspoons baking powder
1/4
teaspoon salt
1/2
cup firm butter or margarine
1/2
cup coarsely chopped nuts, toasted*
1/3
cup pure maple syrup or maple-flavored syrup
1
egg
About 2 tablespoons milk
Additional milk

Steps

  • 1 Heat oven to 400°F (375°F for dark or nonstick cookie sheet). In small bowl, mix 3 tablespoons flour, the granulated sugar and 2 tablespoons nuts. Cut in 2 tablespoons butter, using pastry blender or fork, until crumbly; set aside.
  • 2 In large bowl, mix 2 cups flour, the brown sugar, baking powder and salt. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in 1/2 cup nuts. Stir in maple syrup, egg and just enough of the 2 tablespoons milk so dough leaves side of bowl and starts to form a ball.
  • 3 Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 8-inch circle on ungreased cookie sheet. Brush with additional milk. Sprinkle with topping. Cut into 8 wedges, but do not separate.
  • 4 Bake 15 to 18 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.
  • 1 Heat oven to 400°F (375°F for dark or nonstick cookie sheet). In small bowl, mix 3 tablespoons flour, the granulated sugar and 2 tablespoons nuts. Cut in 2 tablespoons butter, using pastry blender or fork, until crumbly; set aside.
  • 2 In large bowl, mix 2 cups flour, the brown sugar, baking powder and salt. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in 1/2 cup nuts. Stir in maple syrup, egg and just enough of the 2 tablespoons milk so dough leaves side of bowl and starts to form a ball.
  • 3 Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 8-inch circle on ungreased cookie sheet. Brush with additional milk. Sprinkle with topping. Cut into 8 wedges, but do not separate.
  • 4 Bake 15 to 18 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.

Expert Tips

*To toast nuts, bake uncovered in ungreased shallow pan in 350°F oven 6 to 10 minutes, stirring occasionally, until golden brown.

Serve these tender scones warm with a dollop of honey butter or a drizzle of maple syrup.

Both pure maple syrup and maple-flavored syrup work in this recipe; use whichever you prefer.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Scone
Calories
390
Calories from Fat
200
% Daily Value
Total Fat
22g
34%
Saturated Fat
8g
41%
Trans Fat
1g
1%
Cholesterol
65mg
22%
Sodium
300mg
13%
Total Carbohydrate
43g
14%
Dietary Fiber
2g
7%
Sugars
15g
15%
Protein
5g
5%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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