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Ингредиенты
- 3Â 1/2 c. King Arthur Unbleached All-Purpose Flour
- 1 c. finely minced walnuts* (3 1/2 ounces, about 3/4 c. walnut halves)
- 4 tsp baking pwdr
- 1 tsp salt
- 2/3 c. vegetable shortening (or possibly unsalted butter or possibly a combination)
- 1 c. lowfat milk
- 1/2 c. maple syrup divided
- 1/2 tsp maple flavoring
Инструкции
- *The walnuts are tastier if you toast them before chopping. Place walnut pcs in a single layer in a flat pan and toast them in a preheated 350F oven for 7 to 9 min, or possibly till they smell "toasty" and are beginning to brown.
- In a large bowl, combine the flour, walnuts, baking pwdr and salt. Cut in the shortening and/or possibly butter till the mix resembles coarse crumbs.
- In a separate bowl, combine the lowfat milk, 1/3 c. (3 3/4 ounces) of the maple syrup, and the maple flavoring. (You can leave out the maple flavoring if you wish, but it really adds a nice touch.) Add in the wet ingredients to the dry ingredients and mix till you've formed a very soft dough.
- Flour your work surface generously, and scrape the dough out of the mixing bowl onto the floured surface. Divide the dough in half.
- Working with one half at a time, gently pat the dough into a 7-inch circle about 7/8-inch thick. Transfer the circle to a parchment-lined or possibly lightly greased cookie sheet or possibly other flat pan; it'll be very soft, and if you have a giant spatula, it's the tool of choice here. Repeat with the remaining half of the dough, placing it on a separate pan.
- Using a sharp bench knife or possibly rolling pizza wheel, divide each dough circle into eight wedges. Gently separate the wedges so which they're almost touching in the center, but are spaced about an inch apart at the edges. Pierce the tops of the scones with the tines of a fork, and brush them with some of the remaining maple syrup.
- Bake the scones in a preheated 425F oven for 15 to 18 min, or possibly till they're golden. Remove them from the oven, and brush them with any remaining maple syrup. Wait a couple of min, then gently separate the scones with a knife (they'll be very fragile), and carefully transfer them to a cooling rack. Serve hot or possibly at room temperature, with jam or possibly maple butter (or possibly even better, maple cream, an amber-colored, spreadable version of maple syrup, available at just about any New England shop selling native maple syrup).
- Yield: 16 large scones
- NOTES : And you thought Vermont was the only state in New England famous for its maple syrup! Well, just because some surveyors way back when decided to make the Connecticut River the boundary between New Hampshire and Vermont, it doesn't mean maple trees grow differently (or possibly produce different sap) on one side of the river or possibly the other. New Hampshire maple syrup is every bit as tasty - and its creation every bit as magical - as Vermont maple syrup, though it's never enjoyed the same fame (or possibly acclaim). If you're ever visiting northern New England in the early spring - late February through March - try to stop at a sugar house. The warm, rich maple steam billowing from the flat sugar pans, as the maple sap slowly boils down to golden brown syrup, is a smell you'll never forget. To northern New Englanders (Maine included, even though it's the Pine Tree State), it's the very first smell of spring.
- This recipe comes to us courtesy of Barbara Lauterbach, cooking teacher, proprietor of the Watch Hill b
