Whole-Wheat Maple Walnut Scones

[YellowJakesMom]

I went to Manhattan to extern at the ASPCA this summer. Thanks to the generosity of some friends I stayed in the East Village. The ASPCA is in the (way) Upper East Side. To time the subways and transfers right I left my friends' apartment about two hours before I was to be at "the A." Leave any later and I would be late for work, but my early departure also left me in the vicinity of the hospital much too early. So each morning I explored whatever shops were open.

This lasted about two days.

Until I found Two Little Red Hens Bakery, and within the bakery the maple walnut scones. Now I was leaving early not to get to work on time, but to be sure I got my scone each morning, since they sold out frequently.

Two weeks of pure breakfast bliss. They were crumbly but not dry. The scone savory and nutty, the icing velvety and full of maple flavor.

Then I went home, and I've been pining for them ever since. That is, until I decided to google "maple walnut scone" and lo and behold - there they are on the very first page. A batch (surely the first of many this fall and winter) was whipped up tonight and proved to be the exact same scone I had noshed on in NYC so many mornings in a row. So now I want to share them with you

I changed a few things ... the original recipe called for the use of a food processor for one and I'm too lazy to get mine down from the top shelf. It can be found here.

Scones

1 c. whole wheat flour
2 1/2 c. all-purpose flour
1t salt
2t baking powder
1t baking soda
2T granulated sugar
1 c. (2 sticks) cold unsalted butter, cut into 1-inch cubes
1 1/3 c. light cream
1 c. walnuts, chopped

1. Set the oven at 375 degrees. Roast the walnuts (before you chop them) for 5 minutes or until fragrant.

2. Combine the wheat and all-purpose flours, salt, baking powder, baking soda, and granulated sugar. Add the butter and using a pastry cutter or two forks cut in the butter until the mixture has the consistency of very coarse sand.

3. With a rubber spatula, add the cream and walnuts, stirring just until combined. The mixture should form a large ball easily when pressed. If needed add additional cream one teaspoon at a time.

4. Working quickly form the dough into a large ball and press out into a flat round. Cut into 8 to 12 scones.

5. Bake for about 25 minutes depending on size and number of scones, or until the scones are lightly browned at the edges. Transfer to a wire rack to cool slightly.

Glaze/Icing

2t maple syrup
3T light cream
1 c. confectioners' sugar, sifted

1. In a bowl, combine the maple syrup and cream. Add the confectioners' sugar and stir until combined.

2. When the scones have cooled for 15 minutes, spoon a tablespoon of the maple glaze over each scone.

[Mygirls2]

I love maple scones. Bought what I needed last night and will make these this evening. So excited to try them.

[Mygirls2]

Just made these. They are really good. Thanks.