Maple Scones
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1cup whole-wheat flour
- 1cup white flour, plus more as needed
- 2tablespoons packed brown sugar
- 2teaspoons baking powder
- ¼teaspoon salt
- ¼pound chilled butter (1 stick)
- ½cup chopped toasted walnuts or cooked wheat berries
- ⅓cup maple syrup
- 1large egg
- 2tablespoons milk, or as needed
- Vegetable oil or nonstick spray for greasing baking sheet
Nutritional analysis per serving (8 servings)
288 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 5 grams protein; 179 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat oven to 400 degrees. In a large bowl, combine whole-wheat flour, 1 cup white flour, brown sugar, baking powder and salt. Using a pastry blender, or two knives scissors-fashion, cut butter into flour mixture until mixture resembles fine crumbs.
- Step 2
Add nuts or wheat berries. Stir in the maple syrup and egg and just enough milk so that dough leaves side of bowl and forms a ball. Turn dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly; if dough is very soft, roll in flour again. Transfer to a lightly greased baking sheet. Pat or roll into an 8-inch disk; cut into 8 wedges, but do not separate.
- Step 3
Bake until golden brown, about 20 minutes. Immediately remove from baking sheet, and carefully separate. Serve warm.
Private Notes
Comments
Here's an old trick ~ put your scones (or any other bread-like item) in a brown paper bag. Wet the outside of the bag and place it in the oven (300-325 or so) for a few minutes, until the paper bag dries out. The moisture from the bag will soften the bread. It's magic!
Julianna - While I haven't made this particular recipe, when I worked at an artisan bakery I would make my scone dough the night before and shaped into a rough lump. I'd refrigerate it overnight and in the a.m. would let it soften a bit at room temp to make it easier to work. Then I'd roll it out and bake. Turned out fine.
Our favorite scone recipe. We always use the darkest maple syrup we can find--amber, at least. We prefer walnuts to wheat berries, which harden as the scones bake, and don't add much in the way of flavor. Some day we'll try pecans.
Too dry and crumbly
After reading the comments about the scones becoming overly dry when cooled, I added about a quarter cup of sour cream to the recipe. They came out beautifully and reheated beautifully, and I had many requests for the recipe including from a teenager who "doesn't like scones."
Used golden wheat and AP flour. Upped the maple to a 1/2 cup. Added some vanilla paste and cinnamon. Covered in a citrus glaze. So good!