Maple Apple Walnut Cream Scones
Total preparation time: 20 minutes
Serves: 12Ingredients:
- 2 1/2 cups All purpose flour
- 1/2 cup Granular sugar
- 1 stick Sweet cream unsalted butter
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 cup sour cream
- 1 egg
- 1/2 cup heavy cream
- 1 granny smith apple peeled, cored and chopped
- 1/2 cup walnuts
- Maple fondant drizzled over finished scones:
- 2 cups confectioners sugar
- 1 teaspoon maple extract
- a few drops water
- 1/2 teaspoon ground cinnamon
Steps:
- Combine in food processor; flour, sugar, baking powder, and baking soda. Mix until blended. Cut butter into pieces and add to dry mixture and blend well. Add egg and sour cream and continue blending. Pour cream into feed tube and continue blending until the dough just comes together. Remove from processor and put into bowl.
- Saute' chopped apples and chopped walnuts in pan with 1 to 2 tablespoons of butter until walnuts are toasted and apples just begin to soften. Mix in 1/2 teaspoon of ground cinnamon. Let mixture cool to room temperature. Mix into dough. Bring dough together to form a rounded ball. Cut into 12 wedges and place on cookie sheet with parchment in a 400 degree oven for 12 minutes or until scones are browned and skewer inserted comes out clean.
- Make your maple fondant: Mix your confectioners sugar with maple extract or real maple syrup and then add a little water for consistancy. Drizzle over baked scones. Let set until they are not runny (just a few minutes) and serve warm. These scones are delicate in texture and flavor and are a favorite here among guests at our Inn.