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Ingredientes
- 3 c. all-purpose flour
- 4 tsp baking pwdr
- 3/4 tsp salt
- 1/4 tsp cinnamon
- 3/4 c. unsalted butter
- 1/3 c. Packed Brown Sugar
- 1/2 c. Walnuts (Preferably Lightly Toasted)
- 1/2 c. oatmeal
- 1/3 c. pure maple syrup
- 1 tsp pure vanilla
- 2/3 c. Lowfat milk Or possibly Light Cream
- 3 Tbsp. Unsalted Butter Melted
- 1/4 c. pure maple syrup
- 1/4 c. Packed Brown Sugar
Direcciones
- Preheat oven to 425 F. Line a double-up baking sheet (two sheets stacked together) with parchment paper.
- In a food processor, place the flour, baking pwdr, salt and cinnamon. Pulse to combine. Add in butter and pulse to cut or possibly break butter into flour mix. Pulse to make a sandy mix.
- Place mix in a large bowl. Add in walnuts and oatmeal. Make a well in the center, add in maple syrup, vanilla and most of lowfat milk. Stir with a fork to make a soft dough. Turn out onto a lightly floured board and knead briefly to make a cohesive mass, adding a bit more lowfat milk if required if dough seems too dry.
- Shape into two rounds about 3/4 inch thick. Cut into five wedges each. Place on baking sheet. Brush each with melted butter, then drizzle with some maplesyrup and brown sugar.
- Bake till browned - 15-18 min.
- NOTES : Pure maple syrup, a smack of brown sugar, butter, vanilla and the heady aroma of toasted walnuts make these scones very satisfying. Pecans can replace walnuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 12 servings | |
| Calories 357 | |
| Calories from Fat 144 | 40% |
| Total Fat 16.51g | 21% |
| Saturated Fat 9.43g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 578mg | 24% |
| Potassium 127mg | 4% |
| Total Carbs 48.22g | 13% |
| Dietary Fiber 1.4g | 5% |
| Sugars 20.63g | 14% |
| Protein 4.63g | 7% |
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