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Sunday, July 19, 2009

Cashew Scones with Maple Butter

For some reason, this morning I decided to get up a little early and make some scones for the hubby (yeah, like I wasn't going to have one) before church.

I didn't allow tons of extra time, so I used butterscotch chips instead of the chopped white chocolate I normally use. And I didn't take the time to brush the tops with an egg wash or garnish them.

They were still yummy, just not their usual perfection.

This recipe is from Simply Scones by Leslie Weiner and Barbara Albright. (I love their little cookbooks. Together or separately they wrote Completely Cookies, Mostly Muffins, More Muffins and Totally Teabreads.)

Cashew Scones

1 1/2 cups all-purpose flour
1/4 cup firmly packed brown sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup. (4 tbsp.) unsalted butter, cold
1 cup salted, roasted cashews, chopped
1/4 cup milk
1 large egg
1 tsp. vanilla
3 oz. white chocolate, coarsely chopped (or use 1/2 cup white, butterscotch or chocolate baking chips)
1 egg yolk mixed with 1/2 tsp. water for glaze
1/4 cup whole or chopped cashews for garnish (optional)

Preheat oven to 375. Lightly butter a baking sheet or cover with parchment paper.

In a medium bowl, stir together flour, brown sugar, baking powder and salt. Cut the butter into 1/2-inch cubes and distribute over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until mixture resembles coarse crumbs. Work in cashews.

In a small bowl, stir together milk, egg and vanilla. Add to flour mixture and stir to combine. It will be thick. Stir in chocolate pieces or chips.

With lightly floured hands, divide the dough into eight equal-sized pieces. Shape into balls and pat into circles on baking sheet a few inches apart (I didn't pat mine into circles this time). Brush tops with egg wash and top with cashew garnish, if using. Press nuts lightly into dough.

Bake for 15 to 22 minutes (check at 12) or until a cake tester/toothpick inserted into center of one scone comes out clean.

Remove baking sheet to wire rack and cool for five minutes. Serve warm with or without Maple Butter or remove to wire rack to cool. Store in airtight container.

Maple Butter

1/4 cup unsalted butter, softened
1 tbsp. maple syrup
1 to 2 drops maple extract (optional)

In a small bowl, stir together butter, syrup and extract until combined.
Serve immediately or refrigerate till serving time (let stand at room temperature 15 minutes to soften).

1 comment:

Laura said...

I hope your hubby appreciates a woman who wakes before church to make homemade scones!