A flakey buttermilk maple scone stuffed with cranberries and walnuts. Finished with a brown butter maple glaze and crushed walnuts
- 3 1/2 C King Arthur All-Purpose Flour
- 4 tsp Baking powder
- 1 tsp Salt
- 2/3 C (4.5 oz) Vegetable shortening
- 1 C Buttermilk
- 1/2 C Maple syrup
- 1 tsp Vanilla extract
- 1 C Chopped walnuts
- 1 C Dried cranberries
- For the glaze:
- 2 tbsp Unsalted butter, browned
- 3/4 C Powdered sugar
- 2 tbsp Maple syrup
- 2–4 tsp Milk or buttermilk
- Preheat oven to 425°F.
- 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.
Recipe adapted from King Arthur Flour