Cranberry Maple Walnut Scones- Baking Bucket List

If you have roughly 45 minutes to spend in the kitchen, Cranberry Maple Walnut Scones- Baking Bucket List might be an excellent lacto ovo vegetarian recipe to try. One portion of this dish contains approximately 4g of protein, 15g of fat, and a total of 321 calories. For 80 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 16. 132 people have tried and liked this recipe. Many people really liked this hor d'oeuvre. Head to the store and pick up powdered sugar, buttermilk, maple syrup, and a few other things to make it today. It is brought to you by Beyond Frosting. Taking all factors into account, this recipe earns a spoonacular score of 39%, which is rather bad. Similar recipes are Chocolate Cream Puffs- Baking Bucket List, Chocolate Covered Strawberry Donuts- Baking Bucket List, and 10 to Add to Your Spring Eats Bucket List.

Servings: 16

Preparation duration: 15 minutes

Cooking duration: 12 minutes

 

Ingredients:

4 tsp Baking powder

1 C Buttermilk

1 C Dried cranberries

3½ C King Arthur All-Purpose Flour

½ C Maple syrup

2 tbsp Maple syrup

2-4 tsp Milk or buttermilk

¾ C Powdered sugar

1 tsp Salt

2 tbsp Unsalted butter, browned

1 tsp Vanilla extract

⅔ C (4.5 oz) Vegetable shortening

1 C Chopped walnuts

Equipment:

mixing bowl

oven

pastry cutter

bowl

wooden spoon

pizza cutter

dough scraper

rolling pin

baking paper

baking sheet

sauce pan

Cooking instruction summary:

Preheat oven to 425F.In a large mixing bowl combine flour, baking powder and salt. Add vegetable shortening. Use a pastry cutter or two forks and work the shortening into the flour until it resembles a crumbly mixture.Pour buttermilk, maple syrup and vanilla into the center of the bowl. Add chopped walnuts and cranberries into the bowl. Use a wooden spoon and fold the flour over and over to work in the wet ingredients.Turn the dough around the bowl to pick up all the dry ingredients. Once dough has formed, pour onto a floured surface. Gently knead several times.Cut dough into two halves. Form a ball and then gently press out with your hands or a rolling pin to form a disc that is about 1 thick.Use a pizza cutter or bench knife to divide into 8 pieces. Repeat with the second half.Transfer to a parchment paper-lined baking sheet. Bake for 12-15 minutes.For the glaze, brown butter in a shallow saucepan. Pour browned butter over powdered sugar. Add maple syrup and stir until mixture becomes thick. Slowly add milk while stirring until you have reached the desired consistency. Drizzle glaze over scones.

 

Step by step:


1. Preheat oven to 425F.In a large mixing bowl combine flour, baking powder and salt.

2. Add vegetable shortening. Use a pastry cutter or two forks and work the shortening into the flour until it resembles a crumbly mixture.

3. Pour buttermilk, maple syrup and vanilla into the center of the bowl.

4. Add chopped walnuts and cranberries into the bowl. Use a wooden spoon and fold the flour over and over to work in the wet ingredients.Turn the dough around the bowl to pick up all the dry ingredients. Once dough has formed, pour onto a floured surface. Gently knead several times.

5. Cut dough into two halves. Form a ball and then gently press out with your hands or a rolling pin to form a disc that is about 1 thick.Use a pizza cutter or bench knife to divide into 8 pieces. Repeat with the second half.

6. Transfer to a parchment paper-lined baking sheet.

7. Bake for 12-15 minutes.For the glaze, brown butter in a shallow saucepan.

8. Pour browned butter over powdered sugar.

9. Add maple syrup and stir until mixture becomes thick. Slowly add milk while stirring until you have reached the desired consistency.

10. Drizzle glaze over scones.


Nutrition Information:

Quickview
321k Calories
4g Protein
15g Total Fat
43g Carbs
3% Health Score
Limit These
Calories
321k
16%

Fat
15g
23%

  Saturated Fat
3g
23%

Carbohydrates
43g
15%

  Sugar
19g
21%

Cholesterol
5mg
2%

Sodium
165mg
7%

Get Enough Of These
Protein
4g
9%

Manganese
0.75mg
38%

Vitamin B2
0.34mg
20%

Vitamin B1
0.26mg
17%

Phosphorus
155mg
16%

Selenium
10µg
15%

Folate
58µg
15%

Calcium
98mg
10%

Iron
1mg
9%

Vitamin B3
1mg
9%

Copper
0.17mg
8%

Potassium
241mg
7%

Fiber
1g
7%

Magnesium
22mg
6%

Vitamin K
4µg
5%

Vitamin E
0.69mg
5%

Zinc
0.58mg
4%

Vitamin B6
0.06mg
3%

Vitamin B5
0.29mg
3%

Vitamin D
0.23µg
2%

Vitamin A
71IU
1%

Vitamin B12
0.07µg
1%

covered percent of daily need
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