A&M's Testing Notes:
Expand CollapseMGrace's Notes:
Expand1 stick frozen butter, of which you will use 4 TBS Ask a question about this ingredient
1/2 cup toasted walnuts Ask a question about this ingredient
1/4 cup milk Ask a question about this ingredient
1/4 cup greek yogurt, whole works best Ask a question about this ingredient
1/2 cup white whole wheat flour Ask a question about this ingredient
1/2 cup all purpose flour Ask a question about this ingredient
scant 1/8 cups sugar Ask a question about this ingredient
1 teaspoon baking powder Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
scant 1/8 teaspoons baking soda Ask a question about this ingredient
1 teaspoon sage, minced or more to your taste Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
1/8 cup maple syrup Ask a question about this ingredient
1/3 cup confectioner's sugar Ask a question about this ingredient
1 tablespoon milk or cream, use enough to slightly thin the glaze Ask a question about this ingredient
Heat oven to 425 degrees
Ask a question about this stepGrate 4 Tbs of butter and place in freezer until ready to use
Ask a question about this stepWhisk milk and yogurt together, set aside. (If your kitchen is warm, place in fridge until needed.)
Ask a question about this stepMix 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.
Ask a question about this stepPlace 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.
Ask a question about this stepPlace 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.
Ask a question about this stepPlace on silicone lined (or parchment paper) baking sheet. Bake 18-20 minutes until browned. Let cool.
Ask a question about this stepMake 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.
Ask a question about this stepCongratulations on being named a finalist! These sound delicious for a winter brunch.
Congrats MGrace! These scones sound fab, especially that brown butter glaze!
What a fantastic combination. Must try the CI method. Congrats 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!
Congratulations, MGrace! I love the grated butter trick & use it frequently.
congratulations! these sound fantastic!
These sound delicious- congratulations!
Congrats MGrace, these sound so delicious, I love the combination of flavors.
Congrats on being a finalist MGrace! These sound like completely addictive scones! Really nice combination of healthy and indulgent. :)
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
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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.
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We love that MGrace uses the Cook's Illustrated technique of grating the butter.
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Aren't the butter peelings beautiful?
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Amanda assembles dry ingredients -- flour, sugar, baking soda, baking powder, and salt -- while Merrill finishes up the butter.
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Ribbons of chopped sage (you can add more if you like!)
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Set aside these chopped walnuts -- you'll use them in just a bit.
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The genius of using grated butter is revealed: just mix it into the dry ingredients, no pastry cutter needed!
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After stirring in the milk and yogurt, A&M prepare to shape the (hilarious, apparently) dough.
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Press the dough together, flatten it...
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And fold it into thirds. It's ready to chill in the freezer!
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Meanwhile, the glaze: great things are about to happen to this butter.
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When the butter is brown-flecked and smells deliciously nutty, stir in the maple syrup.
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Whisk the confectioner's sugar to the bubbling mix.
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A splash of milk or cream will loosen the glaze, and you're all ready!
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Meanwhile, remove the chilled dough from the freezer and press the three layers into one.
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Spread the chopped walnuts evenly over the dough -- you want them in every bite!
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Fold the dough in half to trap the walnuts inside and shape it into a square -- you'll cut your scones from this rectangle.
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Four gorgeous scones, ready for the oven.
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Spoon the glaze over the warm scones -- it will harden as they cool.
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Breakfast is served!
Congratulations! These scones look so beautiful. Perfect for winter coffee-time.