Maple syrup scones with caramelized walnuts
It's time again: Time for Sunday breakfast! Well, that was a few hours ago, but it was so great that I have to share it with you. I thought that I had done pretty much every possible recipe for scones, but I still come up with new ideas. Today, there are these great maple syrup scones with caramelized walnuts . The inspiration I found at Two Peas & Their Pod.
The fact that maple syrup and walnuts are one of my absolute favorite combinations is no longer a secret. I'm just saying maple syrup walnut cupcakes with maple syrup cream cheese frosting, maple syrup pecan granola, varoma maple syrup walnut cheesecake, and Maple Walnut Icecream. High time for delicious scones!
I know, I repeat myself, but I can only stress once again that there is hardly a better pastry for breakfast and brunch than scones. They are so incredibly versatile, can be adapted to the taste and season and are made so super fast. The dough is stirred only briefly by hand, the scones do not need more than 20-25 minutes in the oven and taste lukewarm at best.
When making scones it is important that the dough is not stirred too long. It should still be small pieces of butter in the mass and the flour should be stirred only briefly. I like to use my American Pastry Cutter *. It is easy to mix the cold butter with the flour without melting or warming the butter. I use this dough mixer for all sorts of shortcrust pastry, pie dough, etc. Only then will the scones become so crispy, loose and "flaky". So you can eat them well or cut them up and enjoy them with butter or clotted cream and jam or jam.
Instead of laying out the baking sheet with plain baking paper, I use a baking mat * for the maple syrup scones *.75 g powdered sugar
Preheat the oven to 200 ° C upper and lower heat. Lay out a baking tray with baking paper or a baking mat.
Mix flour, tartar cooking powder and salt in a mixing bowl. Add the cold butter in small pieces and mix it into the flour mixture with a dough mixer, knife or fingertips.
In a smaller bowl, whisk the egg with a whisk. Thoroughly mix maple syrup and cream.
Take the dough out of the bowl and place it on the lightly floured work surface. Carefully form your hands into a 3 cm high circle.
Cut into 8 even cake pieces with a sharp knife.
Place the individual scones on the baking sheet and brush the surface with a little cream. Bake in the preheated oven for about 20 minutes in the lower third of the oven. The scones should be lightly browned.
Put the baked maple syrup scones on a wire rack and allow to cool for about 10 minutes. Meanwhile, prepare the glaze. Add the butter, maple syrup and cream to a small saucepan and heat until the butter has melted. Stir the mixture until smooth. Gradually add enough icing sugar with the whisk until a smooth icing is achieved. Carefully sprinkle over the scones and sprinkle with the remaining walnuts.
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