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Apple Nut-Raisin Scones w/Real Maple Glaze

These are a winner! Using dehydrated apples in recipes comes with it's own set of challenges, as least for a novice baker...like me. But, considering the fact that I took some advice and soaked the apples first in a little heavy cream-it made all the difference in the world. I will always welcome modifications in any future recipe I personally post-chances are you will have a winning idea!

So, here's the first of many recipes:

1 C Apple Dust (soak in heavy cream) and set aside 

1/2 C Nuts (Toasted Walnuts or Pecans) *optional

1/2 C Raisins

2 C Unbleached Flour (You can use whole wheat too)

1 Tablespoon Baking Powder

1/2 teaspoon Sea Salt

1/4 c Sugar (I use Organic Coconut Sugar) but white sugar is fine too

1 1/2 c heavy cream

1 teasp Vanilla

1/4 teaspoon Cinnamon (optional) 

Preheat Oven to 425 degrees

Bake for 11 minutes or until golden brown

Use large sheet pan & line with parchment paper

Mix all ingredients in large bowl (it will be sticky)-on lightly floured surface knead dough 8 times. Split in two & roll out 1 inch thick. Cut with knife into 8 triangles  (16 total) or use a cookie or biscuit cutter. Your choice. 

Maple Glaze:

1 1/2 C Powered Sugar

Pinch of Himalayan Sea Salt

1 teaspoon Vanilla

2 Tablespoons of melted butter

2 Tablespoons of Real Maple Syrup (Local NYS of course)

* Option: If the glaze is still too thick, I like to add a little Unsweetened Almond Milk

(Mix sugar, salt and vanilla then add half of butter & half of the Maple Syrup stir & add the remaining to get desired consistency. 

Glaze once the scones have cooled. Enjoy!!



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