VIDEO RECIPE: Easy Recipe for Maple Chestnut Scones

Chestnuts are a favorite Italian ingredient for baking recipes, especially during the fall harvest season. Castagnaccio, a Tuscan chestnut cake with raisins and pine nuts, is one of the most traditional chestnut recipes, but it’s not the only one. (Check out these 6 heart-warming Italian dishes to make this fall.) Supermarket Italy’s easy recipe for Maple Chestnut Scones is sure to delight you and your friends and family.

What You’ll Need

½ cup Trucco Organic Premium Grade Italian Roasted Chestnuts

½ cup Italian Chestnut Flour

1 tsp Taylor & Colledge Organic Vanilla Bean Paste with Seeds

½ cup Walden Farms Pancake Syrup

1 tsp Dr. Oetker Haus Natron Baking Soda

1 ½ cups Molino Grassi Italian 00 All Purpose Flour

1 egg

2 oz milk

4 tbsp butter

If You Care Unbleached Silicone Parchment Baking Paper

Yield: About 8 scones

Prepping the ingredients for the scones recipe

This easy recipe for Maple Chestnut Scones thankfully does not require much prep. The only two ingredients that aren’t ready to go are the Trucco Italian Roasted Chestnuts and the butter. Let the 4 tbsp of butter sit at room temperature for a little while until softened, so it will be easier to mix in with the rest of the ingredients. Chop the roasted chestnuts into small pieces, but still sizable enough to give the batter texture.

 

Making the batter for the scones recipe

Once all of the ingredients are prepped, mix everything together in a bowl. Make sure that all ingredients are mixed in thoroughly so the scone batter is uniform. You’ll notice that the scone batter will be rather dense and quite sticky. This texture will allow the scones to puff up in the oven.

Baking the Maple Chestnut Scones

Preheat the oven to 375 degrees. While it heats up to the appropriate temperature, prepare your baking tray by covering it with a sheet of If You Care Unbleached Silicone Parchment Baking Paper. This eco-friendly baking parchment does not need to be greased with butter or oil; it is inherently non-stick.

Separate the dough and shape into eight or so balls. Because the scone batter is dense and sticky, you will not end up with perfect spheres. That’s fine, because scones aren’t meant to look perfect; in fact, they are supposed to have an uneven final texture.

Put the baking tray into the oven and bake until the scones become firm on the outside—roughly 10 minutes. (Note: Typically in baking, bake until golden brown. However, the batter for these Maple Chestnut Scones is already brown, so don’t rely on sight alone.) Take care not to over-bake the scones, or you will not get the fluffy texture on the inside that you want.

Enjoy!

You’re done! For the best experience, eat the Maple Chestnut Scones while still warm (not hot!). Enjoy for breakfast or as a snack alongside a hot beverage like coffee or tea

 

 

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