Close your eyes and imagine yourself in New England during the maple tapping (sugaring) season. The aroma of the sweet steam seeping out of the roof vents just invites you to step inside. I have always been a scone lover, and maple is not only one of my favorite scents, but also my favorite flavor. Although sugaring season is in March, you can fill your scented cottage with the wonderful smell of maple any time by baking these delicate scones. They freeze well also, so you can always keep them on hand for tea time.
Ingredients:
3 1/2 cups unbleached all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2/3 cup butter
1 cup finely chopped walnuts
1 cup milk
1/2 cup maple syrup
1/2 teaspoon maple flavoring
Maple Frosting:
1 cup powdered confectioners sugar
2 teaspoons half-and-half or cream or milk (you may need a drop more)
1/2 teaspoon maple extract
Directions:
In a large bowl, combine the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in walnuts.
In a separate bowl, combine the milk, syrup, and maple flavoring.
Add the wet ingredients to the dry and mix until you've formed a dry soft dough.
Flour your work surface generously and scrape the dough out of the mixing bowl to the floured surface and knead one or two times.
Divide the dough in half.
Gently pat each half of dough into a 7 inch circle about 7/8 inch thick.
Transfer dough (it will be soft) onto a lightly greased cookie sheet.
With a knife cut each dough circle into eight wedges.
Gently separate the wedges so that they're almost touching in the center, but are spaced about an inch apart at the edges.
Bake the scones for 12-15 minutes at 425, or until they're golden brown. Ovens vary so watch this closely the first time you bake them. My oven takes 10 minutes as I like them light brown so they stay moist.
Combine all frosting ingredients until creamy. When scones are cooled, drizzle frosting over the tops of them.
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