Maple Black Walnut Scone
Scones originated in Scotland and Wales sometime during the middle of the 1500’s. They were baked in cast iron pans and griddles over the cooking fire. They were known as quick bread or griddle scones and started out being round, made with barley flour or oatmeal. The British took this idea and elevated the simple bread by making the scone into part of high tea around 1800.
Today scones can include any fruit or jam. Some are made with potato and some with currants. Often they are covered with clotted cream. They can easily be transformed from a simple, sweet bread into a delightful part of breakfast or mid-day snack.
RECIPE: Maple Black Walnut Scone
- Prep Time: 20 minutes
- Cook Time: 12 Minutes
- Yield: 8 Scones
- Difficulty Level: Beginner/Intermediate
The wonderful warm combination of oats, maple and walnuts makes these scones the ultimate coffee break treat!
Wonderful recipe and image from Sandra Kehoe using Hammons Black Walnuts
1 1/2 cups old-fashioned rolled oats
1/2 cup chopped Black Walnuts
1/2 cup buttermilk
1 large egg
1/4 cup pure maple syrup
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
10 Tbsp. (5 oz.) butter
1) Preheat oven to 375 degrees.
2) Spread oats and Black Walnuts evenly on a baking sheet and toast them in the oven for 7 – 9 minutes or until lightly browned and fragrant. Let them cool completely.
3) Increase oven temperature to 450 degrees. Line a second baking sheet with parchment paper.
4) Whisk the buttermilk, egg and maple syrup together in a bowl until incorporated. Reserve 1 Tbsp. of the liquid in a small bowl for glazing the scones later.
5) In a large bowl, place flour, baking powder and salt.
6) Cut in butter with a pastry cutter or your hands until the mixture resembles coarse cornmeal.
7) Stir in the cooled oats and Black Walnuts
8) Using a rubber spatula, fold in the liquid ingredients just until large clumps begin to form. Continue mixing the dough by hand until you can gather everything into one large ball.
9) Dust counter top with some flour and turn out the dough onto the counter top.*
10) Gently pat the dough into a 7-inch circle about 1-inch thick.
11) Cut the dough into 8 wedges and place them on the prepared baking sheet, making sure to space the pieces about 2 inches apart.
12) Bake for 12-14 minutes or until golden brown. Transfer scones to wire rack to cool for about 30 minutes before serving.
Acknowledgement: Home Baking Association
Cottage Core Home would like to thank and acknowledge The Home Baking Association (HBA) for being a valuable resource who supports home baking