Maple Walnut Scones

Name: Maple Walnut Scones
Total time: 45
Yield: 8
Ingredients: 1 cup chopped walnuts; 1.75 cups all-purpose flour; 0.5 cup white sugar; 2.5 teaspoons baking powder; 0.25 teaspoon salt; 6 tablespoons chilled unsalted butter, cut into pieces; 1 egg; 0.25 cup half-and-half; 1 teaspoon maple extract; 0.5 teaspoon vanilla extract; 0.5 cup confectioners' sugar; 2 teaspoons hot water; 0.125 teaspoon maple flavored extract

Recipe by Sandie from allrecipes.com

Breakfast 45 Mins.

Ingredients

8 servings

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1 cup chopped walnuts
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1.75 cups all-purpose flour
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0.5 cup white sugar
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2.5 teaspoons baking powder
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0.25 teaspoon salt
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6 tablespoons chilled unsalted butter, cut into pieces
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1 egg

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0.25 cup half-and-half
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1 teaspoon maple extract
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0.5 teaspoon vanilla extract
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0.5 cup confectioners' sugar
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2 teaspoons hot water
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0.125 teaspoon maple flavored extract

Instructions

Set oven rack to lower center of oven. Preheat the oven to 375 degrees F (190 degrees C). Toast walnuts on a baking sheet in the oven for 3 to 5 minutes. Cool.
Whisk together flour, sugar, baking powder, and salt in a large bowl. Toss butter pieces in flour mixture to coat. Use a pastry blender to cut in butter until mixture resembles fine crumbs. Stir in toasted walnuts. Beat egg in a large bowl. Mix in half-and-half, maple extract, and vanilla extract. Stir dry ingredients into wet ingredients, mixing until just blended, switching from a spoon to your hands as mixture comes together. Place dough in the refrigerator for 10 minutes.
Roll chilled dough into a ball on a lightly floured surface. Flatten dough into a 3/4-inch circle. Cut into 8 wedges.
Bake scones on a parchment lined baking sheet just until firm and the bottoms are lightly browned, 15 to 20 minutes. Cool for 3 minutes before transferring to cooling racks.
Stir together confectioners' sugar, hot water, and remaining maple extract. Drizzle on scones to glaze.