Maple Walnut Scones

I made a new variety of scones yesterday. Maple Walnut.

These have oats in them. And brown sugar. And optionally you can drizzle butter, maple syrup and oats on top. I didn't. They were plenty good without the added sweet.

I was going to take a picture of the whole batch, but gave them away to quickly. I was going to take a picture of the last little piece that remained, but it was devoured before I got a chance.

Another excellent recipe. I'm on a roll...

Maple Walnut Scones

3 cups all purpose flour
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter cut (or Smart Balance)
1/2 cup walnuts
1/2 cup quick cooking oats
1/2 cup maple syrup
1/2 cup milk (Almond Breeze)
1 teaspoon vanilla extract

3 tablespoons butter, melted
1/4 cup maple syrup
1/4 cup packed brown sugar
1/4 cup quick cooking oats

Preheat the oven to 425 degrees.  Grease a large baking sheet or cover it with parchment paper.

In a large bowl, stir together the flour, baking powder, brown sugar, salt and cinnamon.   Use a pastry knife to cut the butter into the dry ingredients until the mixture is coarse and uniform.  Stir in the walnuts and oats.

Form a well in the dry ingredients and pour in the syrup, milk, and extract.  Stir to combine then remove to a floured counter and knead until uniform.  (Do not over-knead.  Too much kneading will develop the gluten in the flour and make the scone tough.) 

Divide the dough into two pieces and press each into 3/4 inch thick circles.  Cut each into six wedges and place them on the prepared baking sheet.  

Mix the 1/4 cup oats and the 1/4 cup brown sugar together.  Melt the 3 tablespoons of butter and brush on the scone wedges.  Drizzle maple syrup over the wedges and sprinkle on the oat and brown sugar mixture.

Let bake for 15 to 18 minutes or until the tops are lightly browned.  Remove to a rack to cool.