MAPLE OAT NUT SCONES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h20m
Yield 8 scones
Number Of Ingredients 15
Steps:
- For the scones: Preheat the oven to 350 degrees F. Line a baking sheet with a baking mat or parchment paper.
- In a large bowl, combine the flour, ground oats, granulated sugar, baking powder and salt. Stir to combine. Add the butter pieces and use a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs. Stir in the chopped pecans.
- Whisk together the cream, maple extract and egg in a small bowl. Pour into the flour mixture, stirring gently until it all comes together. (The mixture will not come together in one cohesive ball; it should be in a few large clumps with some crumbs in the bowl.) If it is overly crumbly and will not come together at all, add a couple of tablespoons of extra cream and work it in.
- Turn the dough out onto a cutting board or floured surface and use your hands to press it into a 6- to 8-inch circle about 3/4 inch thick. Cut into 8 equal wedges (or you can cut into smaller wedges to get more).
- Transfer to the prepared baking sheet and bake until poufy and set and just barely golden, 20 to 24 minutes. (They shouldn't have much color on them at all.) Allow to cool completely.
- For the icing: Combine the powdered sugar, milk, butter, coffee and maple extract in a large bowl. Make sure the icing's thick but still pourable.
- Drizzle a very generous amount of the icing onto each scone, then sprinkle on a few more chopped pecans. Allow the icing to set completely, then serve.
- The scones will keep nice and fresh for days in a plastic zipper bag.
CRANBERRY-MAPLE NUT SCONES
Chunks of cranberries and sweet maple create a tasty combination in these easy scones for breakfast or afternoon tea.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Grease cookie sheet. In medium bowl, mix all scone ingredients until soft dough forms. Turn dough onto surface dusted with Bisquick mix; roll in Bisquick mix to coat. Shape into ball; knead 10 times.
- Pat dough into 8-inch round on cookie sheet (If dough is sticky, dip fingers in Bisquick mix.) Cut into 8 wedges but do not separate.
- Bake 11 to 13 minutes or until golden brown. Carefully separate wedges.
- In small bowl, beat all glaze ingredients until smooth. Drizzle glaze over scones. Serve warm.
Nutrition Facts : Calories 320, Carbohydrate 51 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Scone, Sodium 560 mg
MAPLE-NUT SCONES
With a 20-minute prep time, these scones can be baking in the oven while you're family's still asleep!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- Bake 15 to 18 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.
Nutrition Facts : Calories 390, Carbohydrate 43 g, Cholesterol 65 mg, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Scone, Sodium 300 mg, Sugar 15 g, TransFat 1 g
CRANBERRY MAPLE NUT SCONES
This is posted in response to a request. It's a simple scone recipe using Bisquick mix! I've also made these using reduced fat Bisquick, soy milk, and Egg Beaters and they still tasted terrific!
Provided by Kree6528
Categories Scones
Time 33m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 425ºF.
- Grease cookie sheet.
- Mix all ingredients except Maple Glaze until soft dough forms.
- Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat.
- Shape into ball; knead 10 times.
- Pat dough into 8-inch circle on cookie sheet (if dough is sticky, dip fingers in Bisquick).
- Cut into 8 wedges but do not separate.
- Bake 11 to 13 minutes or until golden brown (I find I need at least 13 minutes in my oven or the insides are still gooey).
- Carefully separate wedges.
- To make glaze, beat all glaze ingredients until smooth.
- Drizzle scones with glaze.
- Serve warm.
MAPLE OAT NUT SCONES
I love the maple scones at a local coffee shop, this recipe is an attempt to recreate those. It was my first attempt at making scones and they turned out yummy! I will definitely make these again. Edited to add: I have made them again and this time I made muffins! It worked great, I got 12 muffins out of this recipe, baked for the the same time at the same temperature.
Provided by Michelle Berteig
Categories Scones
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- SCONES:.
- Preheat oven to 375 degrees F.
- Mix flour, oats, 2 T. brown sugar, baking powder, baking soda and salt in a large bowl. Add butter and rub in with fingertips, two knives, or pastry blender until the mixture resembles coarse meal. Stir in the nuts.
- Stir together 1/2 cup whipping cream and 1/2 cup maple syrup to blend and gradually add this mixture to the dry mixture, stirring just until the dough comes together. Add more cream if needed, if the dough seems dry (I didn't need to add more).
- Turn dough onto lightly floured surface and knead gently, about 5 turns. Pat dough into an 8 inch circle and cut into 8 wedges. Transfer wedges to baking sheet, spacing 2 inches apart.
- Bake until golden, about 20 minutes. Remove and let cool slightly.
- GLAZE:.
- Whisk together 2 T. brown sugar, 6 T. whipping cream and 2 T maple syrup. Gradually whisk in enough powdered sugar to make a thick glaze. Drizzle glaze over warm scones. Allow to stand until glaze sets.
- Notes: The dough was sticky and difficult to knead, I might skip this step the next time. Also, the scones spread out a lot while baking, so I might try patting the dough into a smaller circle the next time.
Nutrition Facts : Calories 569.6, Fat 32.8, SaturatedFat 17.6, Cholesterol 81.5, Sodium 310.6, Carbohydrate 64.8, Fiber 2.5, Sugar 31.9, Protein 6.7
MAPLE OAT NUT SCONES
Steps:
- 1. Preheat oven to 400 degrees 2. Using a food processor finely grind oats. 3. In a mixer, mix flour, oats, sugar, salt and baking powder. 4. Add maple syrup and butter and mix well. 5. In a small bowl, beat the eggs with the cream and maple extract. 6. Pour the egg mixture into the flour mixture and mix well. 7. Add pecans and mix just to incorporate. 8. Place dough on a floured surface. Knead, pat dough and divide in half. Make 16 triangles. 9. Spray a baking sheet with cooking spray. Place wedges on top and bake for 13 to 15 minutes, or until lightly brown. 10. Remove scones from oven to wire rack. Let cool about 3 to 5 minutes. 11. Mix glaze ingredients until smooth. Adjust the amount of water to get to the desired consistency. I like the glaze to be rather thick. Spread lots of glaze over each scone and dry about 15 minutes before serving.
CRANBERRY-MAPLE NUT SCONES
Chunks of cranberries and sweet maple create a tasty combination in these easy scones for breakfast or afternoon tea.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Grease cookie sheet. In medium bowl, mix all scone ingredients until soft dough forms. Turn dough onto surface dusted with Bisquick mix; roll in Bisquick mix to coat. Shape into ball; knead 10 times.
- Pat dough into 8-inch round on cookie sheet (If dough is sticky, dip fingers in Bisquick mix.) Cut into 8 wedges but do not separate.
- Bake 11 to 13 minutes or until golden brown. Carefully separate wedges.
- In small bowl, beat all glaze ingredients until smooth. Drizzle glaze over scones. Serve warm.
Nutrition Facts : Calories 320, Carbohydrate 51 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Scone, Sodium 560 mg
CRANBERRY-MAPLE NUT SCONES
Chunks of cranberries and sweet maple create a tasty combination in these easy scones for breakfast or afternoon tea.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Grease cookie sheet. In medium bowl, mix all scone ingredients until soft dough forms. Turn dough onto surface dusted with Bisquick mix; roll in Bisquick mix to coat. Shape into ball; knead 10 times.
- Pat dough into 8-inch round on cookie sheet (If dough is sticky, dip fingers in Bisquick mix.) Cut into 8 wedges but do not separate.
- Bake 11 to 13 minutes or until golden brown. Carefully separate wedges.
- In small bowl, beat all glaze ingredients until smooth. Drizzle glaze over scones. Serve warm.
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