Julie Carrick Dalton’s New Hampshire Maple-Walnut Scones
and Blueberry Compote
New Hampshire Maple-Walnut Scones and Blueberry Compote
Author Julie Carrick Dalton shares a book club recipe for New Hampshire Maple-Walnut Scones with Blueberry Compote inspired by her novel, WAITING FOR THE NIGHT SONG. Scones recipe adapted from King Arthur Flour and compote recipe adapted from Ellie Krieger.
For the scones
- 3 1/2 cups unbleached all-purpose flour
- 3/4 cup finely chopped walnuts, lightly toasted
- 4 teaspoons baking powder
- 1 teaspoon salt
- 11 tablespoons unsalted butter, cold, cut into pats
- 1 cup cold milk
- 1/3 cup maple syrup, grade B (dark) preferred
- 1/2 teaspoon maple flavor (optional)
For the glaze
- 1 cup confectioners' sugar
- Pinch of salt
- 1/4 cup maple syrup, grade B (dark) preferred
- 1/4 teaspoon maple flavor (optional)
For the blueberry compote
- 2 cups frozen blueberries
- 3 tablespoons water
- 1/4 cup sugar
- 2 teaspoons lemon juice
To make the scones
In a large bowl, combine the flour, walnuts, baking powder and salt. Work in the cold butter until the mixture resembles coarse crumbs.
In a separate bowl, combine the milk, maple syrup, and the maple flavor, if using. Add the wet ingredients to the dry ingredients and mix until you've formed a soft dough.
Flour a piece of parchment or work surface generously, and scrape the dough out of the mixing bowl onto the parchment or work surface. Divide the dough into three equal pieces. Working with one piece at a time, gently pat the dough into a circle about 3/4" thick.
Leave the circles on the parchment, and transfer it to a baking sheet. If you're not using parchment, gently transfer the circles to a lightly greased baking sheet. Using a sharp bench knife or rolling pizza wheel, divide each dough circle into eight wedges.Gently separate the wedges so that they're almost touching in the center, but are spaced about an inch apart at the edges.
Heat the oven to 425°F. Place the pan of scones into your refrigerator to chill for 20 -30 minutes.
Bake the scones for 15 to 20 minutes, or until golden brown. Remove from the oven, let sit for two minutes, ad then gently separate the scones with a knife. Carefully transfer them to a cooling rack. When the scones are cool, drizzle them with the glaze.
To make the glaze
Combine all ingredients, stirring until smooth.
To make the blueberry compote
Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over medium heat for approximately 10 minutes. Add remaining cup of blueberries and cook for 8 minutes more, stirring frequently. Serve warm.