November 12, 2015

Scones with marple syrup and walnuts


For any "serious" afternoon tea table scones of some sort plays an important role. This time it is scones with maple syrup and walnut without any modification at all. For a next batch I would like to increase the amount of maple syrup to have of this lovely flavour, and perhaps reduce the amount of vanilla sugar with 50%.

I found the height to be to the low side, so I would target a height of 3 cm next time.

Scones with maple syrup and walnuts: - 12 scones

  • 450 g (cake) flour
  • 50 g sugar
  • ! tablespoon baking powder
  • ½ teaspoon salt
  • 2 teaspoon vanilla sugar
  • 175 g cold butter - diced
  • 175 g milk
  • 60 g maple syrup
  • 75 g walnuts - medium chopped
  • optional milk for glazing
  1. Heat up the oven to 190'C.
  2. Mix flour, sugar, baking powder, salt and vanilla sugar together in a mixing bowl,
  3. Grind the butter pieces into the flour mix.
  4. Mix milk and maple syrup together
  5. Add the liquid phase and walnuts without kneading the mass into a homogeneous dough
  6. Place the dough on a piece of baking paper.
  7. Flatten the dough by hand into a height of 2.5 cm.
  8. Cut out 12 scones, I use a glass for this purpose.
  9. Place the scones on a baking tray covered with baking paper.
  10. Glaze the scones with milk using a brush.
  11. Bake the scones at 190 (conventional) in the middle of the oven for 20-25 minutes, until they have a brownish colour
  12. Cool down the scones before serving them with clotted cream & jam or lemon curd.

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