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
Test Kitchen Notes
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. —The Editors
stick frozen butter, of which you will use 4 TBS
greek yogurt, whole works best
white whole wheat flour
all purpose flour
scant 1/8 cups
scant 1/8 teaspoons
sage, minced or more to your taste
Brown Butter Maple Glaze
milk or cream, use enough to slightly thin the glaze
In This Recipe
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.