Breakfast is a must for us in the summer. The boys usually get out early to irrigate and do their chores and then they are through the kitchen scavenging for breakfast. These scones were a big hit. They are great to grab on the go. I was thinking about how often I hear on the television or read on the internet about getting your kids off the couch and outside. Well, I have trouble getting my boys still long enough to get them fed. Even my little guy stays busy, riding bikes, chasing dogs, begging to ride a horse, and his favorite of course is fishing. How is your summer going? What activities have you been enjoying?
Candied Walnut Scones with Maple Glaze
- for scones:
- 1 ¾ cup all purpose flour
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup candied walnuts, coarsely chopped (I used my Mom's homemade candied walnuts, there are many tasty ones from your local market, any kind of nuts would be great)
- 1 cup buttermilk
- ½ cup powdered sugar
- ⅛ cup real maple syrup
- ⅛ cup milk
Preheat oven to 450 degrees.
In a large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon. Add walnuts and combine. Gently stir in buttermilk, just until combined.
Use a medium cookie scoop (or heaping table spoon) and scoop onto a greased or lined baking sheet about 2 inches apart.
Bake for 7-10 minutes or until lightly browned.
While scones bake, prepare glaze. In a small bowl stir together powdered sugar, maple syrup and milk until smooth.
While scones are hot out of the oven, using a pair of tongs, dip each scone into glaze and gently tap off excess. Return to baking sheet to cool slightly.
Serve warm or at room temperature.