Walnut Sage Scones with Brown Butter Maple Glaze:
For Scones
- Whisk together 3/4 c. Greek yogurt and 3/4 c. whole milk and place in the fridge.*
- In another bowl, combine 1 1/2 c. whole wheat flour, 1 1/2 c. all-purpose flour, 3/8 c. sugar, 3 tsp. baking powder, 2 1/2 tsp. fresh minced sage, 3/4 tsp. salt, and 1/2 tsp. baking soda.
- Stir 1 1/2 sticks frozen, grated butter until it is coated with the flour.
- Whisk milk mixture into the dough until just combined.
- Roll the dough out on a cold, floured surface until it reaches 1/4" thick. Fold the dough into thirds to form a square and wrap with plastic. Place in the freezer for ten minutes.
- Roll the dough back out to 1/4" thickness and sprinkle with 1 1/2 c. chopped toasted walnuts.
- Roll the dough into a log-shape and then press into a rectangle.**
- Cut the dough into triangles and place on a parchment lined cookie sheet.
- Bake scones for 12-15 minutes in a 425°F oven, or until lightly browned. Remove and let cool.
- Melt 3 tbsp. butter in a small saucepan until it starts to brown.
- Whisk in 3/8 c. maple syrup and 1 pinch kosher salt and cook for 2-3 minutes.
- Slowly whisk in 1 c. powdered sugar until there are no lumps, then thin with 1-2 tbsp. milk until spreadable.
- Immediately drizzle glaze onto cool scones and let rest until glaze hardens, about 30 minutes.
Makes a dozen scones
*The key to making flaky scones is keeping the dough as cold as possible before it bakes.
**Can stop, wrap in plastic, and bake the next morning, if desired.
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