Friday, November 19, 2010

Maple Syrup and Toasted Walnut Scones...

Here's my prescription for spending a perfect day indoors when the chill Autumn winds are blowing and the rain is beating down on the windows...

A roaring log fire...

A cup of tea along with a favorite book or magazine...

And a plate of Gluten/Dairy Free Maple Syrup & Toasted Walnut Scones 
fresh from the oven... mmmmmmmmmm

Here's my recipe for the scones...

(by the way if you don't have to eat GF and DF simply substitute the GF flour
for Wheat flour, marg. for butter, and cream for the Almond milk.)

Maple Syrup & Toasted Walnut Scones


1/4 cup of good quality Maple Syrup
6 Tablespoons of Almond Milk (or other milk.)
2 1/4 cups of All purpose GF Flour (I like Pamela's or King Arthur brand.)
1/2 cup of GF Rolled Oats
1 1/2 Tablespoons of Baking Powder
Pinch of Sea Salt
1 1/2 cubes of chilled DF Margarine (I like Earthbalance.) 
1 egg beaten
1/2 cup of chopped Walnuts
4 tablespoons of Turbinado or brown sugar


1.  Preheat oven to 375 degrees.
2.  Line a cookie sheet with parchment paper.
3.  Mix flour, oats, baking powder and sea salt in a large bowl.
4.  Slice the marg. into small cubes and blend with the flour, using your fingertips to 
     make a crumb like consistency (or blend these ingredients in a food processor till they resemble
5.  Mix the Maple Syrup and Almond Milk and add to the flour mix.
6.  Blend well with a fork, then use hands to pull the dough together.
7.  Turn out the dough onto a floured surface and roll out till its about and inch thick.
8.  Cut out the scones using a cookie cutter or a small drinking glass.
9.  Arrange on the lined cookie sheet, leaving 1/2 inch between each scone.
10.  Brush the tops with the beaten egg.
11.  Mix the chopped nuts and sugar in a small bowl and sprinkle the surface of each
       scone with a generous teaspoon of the mixture - press it down into the scone a little bit.
12.  Bake for 15 to 20 minutes, till golden brown and walnuts are toasty looking...

MMMMMMMMMMMMM........ Enjoy!

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