Sara's Cinnamon Nut Scones

These lovely scones  were brought to an after-hike food fest by Sara.  They were a big hit!  Scones made with egg are more cake-like than the crumbly texture of those made without.  This is a fine example of a cake-textured scone.

Follow this link to the recipe: 

Sara's Cinnamon Nut Scones

• 2 cups flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup sugar
• 1/4 cup butter (a half stick)
• 2/3 cup milk
• 1/3 cup maple syrup
• 1 egg
• 2 tsp vanilla extract
• 1/3 cup cinnamon baking chips (white chocolate, chocolate, butterscotch will also suffice)
• 1/3 cup chopped nuts of your choice (optional)

Glaze - Optional

• 1 cup powdered sugar
• 1 Tbl Maple Syrup
• 1Tbl Milk or more as needed

 Night before:

  Mix first 4 ingredients in a bowl.  Melt butter and combine with dry ingredients.

  Mix milk, egg and extract in a 2 cup measuring cup

  Measure out baking chips

  Grease  a large cookie sheet

  Preset oven to come on at 450 degrees before  you get up

Next morning:

Mix wet and dry ingredients in the bowl.  Stir in baking chips and nuts, if using those.

Divide dough into two balls. 

Flatten each into a disk about 3/4 inch thick. 

Cut each into 6 pieces.  Transfer full disk onto the prepared baking sheet.

Bake for 15 minutes, or until puffed and golden brown.

Remove from over, cool for 5 minutes on a rack, then separate pieces into scones

Mix glaze, adding milk until runny, and drizzle over cooled scones.

 

NOTES:

This general recipe can be used for all sorts of scones: substitute dried fruit for the chips, and use any kind of nut you prefer.