Hello everyone! I’m back for another Fantastic Bake Along post! I’ve really been missing blogging over the past month, but I have been so busy with work that when I have had down time, the last thing I wanted to do was turn on my computer and write. I hope things slow down a bit soon…at least to the point that I’m not working after hours, and on weekends to stay caught up. But that’s enough of that, on to the real purpose for this post!
I can’t tell you how excited I was to see this week’s bake along recipe. I love, love, love scones. (There really aren’t enough loves in there, I could live on them if they weren’t so bad for me.) And with maple syrup? Yum! Thank you Tracy at It’s a T-Sweets Day! for choosing this recipe, and hosting the Fantastic Bake Along. You can find the full, unaltered recipe here at Deliciously Yum!
This is me all excited to make my scones, and also excited because, since losing weight my apron fits! I have a love of aprons, and for the longest time I couldn’t tie them in the back because I had gained so much weight. This is one of my more recent finds, and I’m so happy that I can use it!
As usual I made a few alterations to the recipe, so I will list my ingredients below. I followed the rest of the directions from the original recipe, so you can check them out at the link.
Maple Nut Scones
- 2 1/4 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 1/4 cup brown sugar
- 1/4 to 1/3 cup fat free plain Greek yogurt
- skim milk added to the yogurt to make 3/4 cup total (whisk together until smooth)
- 1 large egg
- 1 teaspoon vanilla or maple extract
- 1/2 cup cold salted butter, cut into pieces
Note that I replaced the heavy cream with yogurt and skim milk, and I omitted the salt from the original recipe because I used salted butter.
- 1 1/2 tsp maple syrup
- 1/8 tsp vanilla
- 1 tsp skim milk
- 25 grams icing sugar
I mixed a very small amount of glaze because I did not want a lot added to each of the scones (after all I am doing the Weight Watchers thing), plus I knew I would probably freeze most of the scones, and didn’t want to add the glaze before freezing them. My glaze was on the thin side, but still very good.
I was very careful, as the recipe warned, and made sure not to overmix the dough before shaping it. I put it into the oven, and waited for the yummy smell to permeate my apartment. It wasn’t long before I was practically drooling, and when they came out of the oven I could hardly wait for them to cool!
While the scones cooled, I cooked some eggs in my Instant Pot, mixed up my glaze, and steeped a pot of tea. By the time I was done that, and the clean up in my kitchen, the scones had cooled, and I topped one with a thin drizzle of glaze, and topped it with 3 grams of chopped walnuts (because I was out of pecans).
I am glad that I made the glaze a little thinner, because I found it extremely sweet. In this case, a little goes a very long way. I have made quite a few scone recipes over the years, but these were the lightest, flakiest scones I’ve ever had! They were amazing! So amazing I had to freeze the rest immediately so that I wouldn’t be tempted to gobble them up! Served with a pot of tea, they were the perfect with breakfast, but so sweet with the glaze, that they would easily make a nice dessert (maybe with a few berries on the side).
Be sure to check out the baking results of this month’s other participants below!
- Kathy at Sewing Etc.
- Emma at Emma Crafts Design
- Tracy (our hostess) at It’s a T-Sweets Day!
- AJ at A Petite Slice of Life
- Rebecca at RebeccaPursell.com
If you’re a scone lover, I highly recommend giving these a try!