Cranberry Maple Walnut Scones- Baking Bucket List
If you have roughly 45 minutes to spend in the kitchen, Cranberry Maple Walnut Scones- Baking Bucket List might be an excellent lacto ovo vegetarian recipe to try. One portion of this dish contains approximately 4g of protein, 15g of fat, and a total of 321 calories. For 80 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 16. 132 people have tried and liked this recipe. Many people really liked this hor d'oeuvre. Head to the store and pick up powdered sugar, buttermilk, maple syrup, and a few other things to make it today. It is brought to you by Beyond Frosting. Taking all factors into account, this recipe earns a spoonacular score of 39%, which is rather bad. Similar recipes are Chocolate Cream Puffs- Baking Bucket List, Chocolate Covered Strawberry Donuts- Baking Bucket List, and 10 to Add to Your Spring Eats Bucket List.
Servings: 16
Preparation duration: 15 minutes
Cooking duration: 12 minutes
Ingredients:
4 tsp Baking powder
1 C Buttermilk
1 C Dried cranberries
3½ C King Arthur All-Purpose Flour
½ C Maple syrup
2 tbsp Maple syrup
2-4 tsp Milk or buttermilk
¾ C Powdered sugar
1 tsp Salt
2 tbsp Unsalted butter, browned
1 tsp Vanilla extract
⅔ C (4.5 oz) Vegetable shortening
1 C Chopped walnuts
Equipment:
mixing bowl
oven
pastry cutter
bowl
wooden spoon
pizza cutter
dough scraper
rolling pin
baking paper
baking sheet
sauce pan
Cooking instruction summary:
Preheat oven to 425F.In a large mixing bowl combine flour, baking powder and salt. Add vegetable shortening. Use a pastry cutter or two forks and work the shortening into the flour until it resembles a crumbly mixture.Pour buttermilk, maple syrup and vanilla into the center of the bowl. Add chopped walnuts and cranberries into the bowl. Use a wooden spoon and fold the flour over and over to work in the wet ingredients.Turn the dough around the bowl to pick up all the dry ingredients. Once dough has formed, pour onto a floured surface. Gently knead several times.Cut dough into two halves. Form a ball and then gently press out with your hands or a rolling pin to form a disc that is about 1 thick.Use a pizza cutter or bench knife to divide into 8 pieces. Repeat with the second half.Transfer to a parchment paper-lined baking sheet. Bake for 12-15 minutes.For the glaze, brown butter in a shallow saucepan. Pour browned butter over powdered sugar. Add maple syrup and stir until mixture becomes thick. Slowly add milk while stirring until you have reached the desired consistency. Drizzle glaze over scones.
Step by step:
1. Preheat oven to 425F.In a large mixing bowl combine flour, baking powder and salt.
2. Add vegetable shortening. Use a pastry cutter or two forks and work the shortening into the flour until it resembles a crumbly mixture.
3. Pour buttermilk, maple syrup and vanilla into the center of the bowl.
4. Add chopped walnuts and cranberries into the bowl. Use a wooden spoon and fold the flour over and over to work in the wet ingredients.Turn the dough around the bowl to pick up all the dry ingredients. Once dough has formed, pour onto a floured surface. Gently knead several times.
5. Cut dough into two halves. Form a ball and then gently press out with your hands or a rolling pin to form a disc that is about 1 thick.Use a pizza cutter or bench knife to divide into 8 pieces. Repeat with the second half.
6. Transfer to a parchment paper-lined baking sheet.
7. Bake for 12-15 minutes.For the glaze, brown butter in a shallow saucepan.
8. Pour browned butter over powdered sugar.
9. Add maple syrup and stir until mixture becomes thick. Slowly add milk while stirring until you have reached the desired consistency.
10. Drizzle glaze over scones.
Nutrition Information:
covered percent of daily need
