Walnut Sage Scones with Brown Butter Maple Glaze
Breakfast is served!
The lineup: butter, walnuts, milk, yogurt, flour (we used whole wheat and all-purpose), sugar, baking powder, salt, baking soda, sage, maple syrup, and confectioner's sugar.
We love that MGrace uses the Cook's Illustrated technique of grating the butter.
Aren't the butter peelings beautiful?
Amanda assembles dry ingredients -- flour, sugar, baking soda, baking powder, and salt -- while Merrill finishes up the butter.
Ribbons of chopped sage (you can add more if you like!)
Set aside these chopped walnuts -- you'll use them in just a bit.
The genius of using grated butter is revealed: just mix it into the dry ingredients, no pastry cutter needed!
After stirring in the milk and yogurt, A&M prepare to shape the (hilarious, apparently) dough.
Press the dough together, flatten it...
And fold it into thirds. It's ready to chill in the freezer!
Meanwhile, the glaze: great things are about to happen to this butter.
When the butter is brown-flecked and smells deliciously nutty, stir in the maple syrup.
Whisk the confectioner's sugar to the bubbling mix.
A splash of milk or cream will loosen the glaze, and you're all ready!
Meanwhile, remove the chilled dough from the freezer and press the three layers into one.
Spread the chopped walnuts evenly over the dough -- you want them in every bite!
Fold the dough in half to trap the walnuts inside and shape it into a square -- you'll cut your scones from this rectangle.
Four gorgeous scones, ready for the oven.
Spoon the glaze over the warm scones -- it will harden as they cool.
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Author Notes: I make scones a couple times a week and after seeing it on TV, I've adopted & adapted the Cook's Illustrated technique of using frozen grated butter and folding my scone dough like puff pastry for all my scones, this makes for a light and flaky scone. It is a a little more work than regular scones, but worth the extra effort. This combo of sage, walnut, brown butter and maple makes for a great sweet savory treat, perfect with a hot cup of coffe or even some scrambled eggs. This only makes four since it's just me and Mr. MGrace, but will easily double for a crowd. This recipe is easily adaptable to any add-in, substitute blueberries (the original America's test kitchen recipe), currents or any dried fruit for the nuts and omit the sage; with or without the glaze. - MGrace
Food52 Review: WHO: MGrace is from Cambridge, MA and is always on the lookout for new, exciting food inspiration.
WHAT: A tender, flaky scone full of chopped walnuts and topped with a barely sweet maple-brown butter glaze.
HOW: The butter is grated and stirred into the flour -- no pastry cutter needed! -- and folding walnuts and sage into the dough ensures that you'll taste them in every bite.
WHY WE LOVE IT: This scone combines all our favorite flavors -- walnuts, sage, maple, brown butter -- in a convenient package. We'll be doubling this recipe for breakfasts all winter. - A&M
Makes 4 scones
Scones
- 1 stick frozen butter, of which you will use 4 TBS
- 1/2 cup toasted walnuts
- 1/4 cup milk
- 1/4 cup greek yogurt, whole works best
- 1/2 cup white whole wheat flour
- 1/2 cup all purpose flour
- scant 1/8 cups sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- scant 1/8 teaspoons baking soda
- 1 teaspoon sage, minced or more to your taste
Brown Butter Maple Glaze
- 1 tablespoon butter
- 1/8 cup maple syrup
- 1/3 cup confectioner's sugar
- 1 tablespoon milk or cream, use enough to slightly thin the glaze
- Heat oven to 425 degrees
- Grate 4 Tbs of butter and place in freezer until ready to use
- Whisk milk and yogurt together, set aside. (If your kitchen is warm, place in fridge until needed.)
- Mix together flours, sugar, baking powder, baking soda, salt and sage. Add frozen grated butter and toss until butter is well coated. Gently stir in milk mixture with a spatula just to combine.
- Place onto a floured bench and knead a few times until it comes together. Gently press into a 1/4" thick square, then fold up long sides in thirds (like folding a letter) then fold up short sides until you have a small tall square. Place in freezer for five minutes on a floured plate.
- Place on floured bench and gently fold or roll into 1/4" thick square. Place enough walnuts to generously cover the surface, then press walnuts into the dough so they stick. Gently roll dough into a log. With seam facing down, press into a rectangle - it will be about 6x4 and an inch thick. Using floured knife, cut in half then cut each half into triangles.
- Place on silicone lined (or parchment paper) baking sheet. Bake 18-20 minutes until browned. Let cool.
- Make the glaze: Melt butter in small saucepan and lightly brown, add maple syrup. It will bubble vigorously, once bubbles have subsided whisk in confectioner's sugar. add enough milk or cream to thin glaze slightly (until it looks 'spreadable') Drizzle or brush over scones. **Note: If you end up with a thick glaze (like I did in picture) just spread on with a spatula and call it icing, no one will be any wiser.
- Your Best Walnuts & Sage Contest Finalist!
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4 months ago littlesister
Just made these for my gluten free sister and they were fantastic - my husband said the best scones I've made. I used half all-purpose gluten-free flour and half rice-flour. If they are that good with gf ingredients, they must be awesome with wheat flours! Thanks for a great recipe!
5 months ago Benjamin Gable
could you please clarify the sugar measurement?
over 1 year ago JWC
Congratulations! These scones look so beautiful. Perfect for winter coffee-time.
over 1 year ago creamtea
Congratulations on being named a finalist! These sound delicious for a winter brunch.
over 1 year ago kate
Congrats MGrace! These scones sound fab, especially that brown butter glaze!
over 1 year ago Midge
What a fantastic combination. Must try the CI method. Congrats MGrace!
over 1 year ago MGrace
Wow, I've never been a finalist before...I can't believe just how excited I am to be in such fine company. Hope everyone enjoys! Thanks for all the great comments!
over 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
Congratulations, MGrace! I love the grated butter trick & use it frequently.
over 1 year ago arielleclementine
congratulations! these sound fantastic!
over 1 year ago Sonali aka the Foodie Physician
These sound delicious- congratulations!
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Congrats MGrace! These sound yummy.
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Congrats MGrace, these sound so delicious, I love the combination of flavors.
over 1 year ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Congrats on being a finalist MGrace! These sound like completely addictive scones! Really nice combination of healthy and indulgent. :)
over 1 year ago Bevi
congrats on being a finalist!