Friday I had the hankerin’ for scones.  When that happens I text my BF to let her know it’s time to make scones and she is at my door about two seconds later.  For me, making scones is best when making them with a friend.  Especially if that friend will run out to the store and grab some milk when you realize you ran out earlier that day and haven’t had a chance to make it to the store.

We decided to make apple walnut because that is what I had on hand.  And good thing because they are in-cred-a-ble.

Here’s what you need:

3 cups flour
1/2 cup sugar
5 tsp. baking powder
1 tsp. salt
2 sticks unsalted butter, chilled
1/2 cup chopped walnuts
2 apples, peeled and diced
1 tsp. cinnamon
1/4 tsp. fresh grated nutmeg
3/4 cup whole milk
1 egg
raw sugar

Combine dry ingredients.  Cut in butter until it resembles course crumbs.  Mix in walnuts and apples.  Mix egg and milk together.  Pour into bowl and mix until just combined.  Pour half of the mixture onto a cutting board and form into a mound.  Using a rolling pin gently press the mound down into a circle about 3/4 inch thick.  Rub flour on the rolling pin or it will turn into a sticky mess.

Sprinkle generously with raw sugar.  Using a butcher knife, cut like you would a pizza.

Transfer pieces onto a baking sheet that has been lined with parchment paper.  Bake at 350 for 22 minutes or until barely starting to brown.

Now it’s time for icing.  This maple icing is from Pioneer Woman’s cookbook.  Here is what I have to say about this icing:

Holy sweet mother of powdered sugar.  This icing is like crack.  It is such a miracle in my mouth that PW should become a saint for thinking it up and printing this in her cookbook.  In fact I have already filled out the Saint Request form and submitted it to the Vatican.  I’m sure once the Pope tastes this icing he will immediately grant her sainthood.  It is just that good.

1 pound powdered sugar
1/4 cup whole milk
4-5 Tbs. butter, melted
generous splash of strong brewed coffee
dash of salt
2 tsp. maple extract

Mix and drink from a mug drizzle over warm scones.

Forget the river of chocolate, Willy Wonka.  A river of maple icing is what all the eccentric confectioners are doing now a days.

Two of these for breakfast isn’t excessive, right?