Monday, February 6

Sage, Walnut & Maple Scones

Maybe it’s my Welsh heritage, but I’ve always loved tea and scones (way more so than coffee). As a young girl, my mom and I would love to dress up and go to afternoon tea at fancy hotels for special occasions. Nowadays, I still like to occasionally treat myself to a warm mug of Earl Grey with milk and sugar even if it’s enjoyed in the lunchroom at work. These scones from Food52 are the perfect complement, with the perfect balance of savory (the sage) and sweet (the brown butter maple glaze). Make them for breakfast all week, or pack some up and bring them to work to enjoy with your afternoon tea (or coffee).

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.
For Glaze
  • 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.