February 17, 2012

Brown Sugar Scones

When it comes to scones, you either love them or hate them.  My sis thinks they're dry........I think they're now my absolute favorite treat in the world and unfortunately, all of my kids are following suit!  Really, it brings a smile to my face to hear them yelling, "Mama's making SCONES!",  as they race down the stairs.  It's just that they go so quickly!   Well, this brown sugar scone is now among my favorites.  It is on the dry side but I love the nutty, earthy, brown sugar and cinnamon flavor!  They're really yummy-just enough of a sweetness to satisfy my sweet tooth and a little more wholesome with the whole wheat flour.  The recipe didn't call for it, but I did glaze them lightly with a maple-powdered sugar glaze.  Wonderful!

1-1/2 cups King Arthur White Whole Wheat flour
1 cup cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup dark brown sugar
1 tablespoon ground cinnamon
1/2 cup (8 tablespoons) cold butter, cut into 1/2" cubes
1/2 cup chopped walnuts
3/4 cup cold buttermilk

Maple Glaze:
1 cup confectioners sugar
3 tablespoons pure maple syrup
1-2 tablespoons water

Preheat the oven to 400 degrees.  In a large bowl, combine the flours, baking powder, baking soda, salt, sugar and cinnamon.  Work in the butter, using a pastry blender, or 2 forks, until small clumps form.  Add the walnuts and toss to incorporate.  Pour the buttermilk into the center of the mixture and stir just until dough comes together.  (It will be pretty dry.)  Turn the dough onto a lightly floured surface and gently pat into an 8-inch round, about 1" thick.  Cut into 8 wedges.  Place on a baking sheet sprayed with cooking spray or lined with parchment paper.  Freeze scones right on the sheet for about 15 minutes.  Remove from freezer and bake in preheated oven for 20 to 22 minutes, or until lightly browned.  Remove from oven to cool on a rack.  For the glaze, combine confectioners sugar, maple syrup and water in a small bowl.  Whisk well; brush over cooled scones.  You could probably even halve the glaze recipe, it's more than enough.  

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