Sage, Almond Scones with Brown Butter and Maple Glaze

Happy Thursday! Officially twos out from the East Coast Gold Classic! Anyway, I’ve been under a lot of stress lately and really needed a mental health day, so I took a sick day from work to recover and relax. And how do I relax you ask? I bake and tend to my garden. I am such a mom, I know. I saw this recipe on Food52 yesterday and just had to give this recipe a go. Plus, my herbs are flourishing and my sage look absolutely gorgeous this morning. This is my version of this recipe, and I made some changes. Weeee…. I seriously love baking. It’s one of the most therapeutic things in my opinion.

Not really sure how it tastes, but it looks amazing. I did have a crumble to make sure it didn’t taste like shit, but who could really tell from a crumble!? The smell is extraordinary. Give this go!

This makes 4 scones. 

What you’ll need: 
For the scones
4 tbsp. cold Kerrygold Irish butter, diced into cubes
1/4 cup Fage 0% greek yogurt
2 heap tbsp. natural almond butter
2 tbsp. unsweetened almond milk
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 1/4 tsp. baking powder
1 heap tsp. sage, minced

For the glaze

4 tbsp. Kerrygold Irish butter
1/8 cup maple syrup
3 tbsp. confectioner’s sugar
1/2 tsp. cinnamon
2 tbsp. walnuts, roughly chopped

How you’ll do it: 

1) Preheat oven to 425F.
2) In a small bowl, combine greek yogurt, almond butter and almond milk until even consistency. Set aside.
3) In a large bowl, mix together both flours, baking powder and sage. Add the butter and quickly work it in with your fingers until a crumble forms. At this point, make a well in the middle of the dough and pour in the yogurt-almond butter-almond milk mixture. Fold together with a rubber spatula until a dough forms.
4) Pour the dough onto a floured work surface and knead for about 2-3 minutes. At this point, form the dough into a rectangle. The dough should be about 1/2 inch thick. Cut the dough into desired shapes. I cut the dough long ways and then cut long triangles.
5) Place scones onto a baking sheet lined with parchment paper and let the dough rest and firm up in the fridge for about 10 minutes.
6) Bake the scones in the preheated oven for about 15-20 minutes or until golden brown. Let rest on a cooling rack until fully cooled.
7) In a saucepan on medium heat, melt the butter until browned. It should be a medium brown color. At this point, turn off the stove and pour in the maple syrup. Once the maple syrup calms down and isn’t at a roaring bubble, remove the sauce pan from the hot stove. Slowly incorporate confectioner’s sugar one tbsp. at a time until you have reached your desired consistency.
8) Add chopped walnuts and cinnamon and spoon the hot mixture onto the scones, generously. Let the scones cool completely and enjoy!


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