A delightful way to start the day is with these fluffy, airy scones.
| Prep Time: | 30 mins |
| Cook Time: | 35 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 12 |
| Yield: | 1 12-inch tart |
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons white sugar
- ¾ cup cold butter
- 2 egg yolks, lightly beaten
- ¼ cup cold milk
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon maple flavoring
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅔ cup coarsely chopped pecans
- ⅔ cup coarsely chopped walnuts
- ⅔ cup sliced almonds
- ⅓ cup semisweet chocolate chips
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine flour and sugar in a bowl. Cut in butter until the mixture resembles coarse crumbs.
- Combine egg yolks and milk in a small bowl; stir into flour mixture until dough is blended.
- Press dough, using lightly floured hands, into the bottom and 1 inch up the sides of a 12-inch tart pan with a removable bottom. Line the unpricked shell with a double thickness of aluminum foil. Place pan on a large baking sheet.
- Bake in the preheated oven until edges are lightly browned, 12 to 15 minutes.
- Meanwhile, combine condensed milk, maple flavoring, cinnamon, and salt in a medium bowl. Stir pecans, walnuts, and almonds into the batter.
- Remove shell from the oven, leaving oven on, and fill with batter.
- Return tart to the oven and bake until golden brown, 20 to 25 minutes.
- Remove from the oven and cool completely on a wire rack, about 30 minutes.
- Place chocolate chips in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 3 minutes. Drizzle tart with melted chocolate. Refrigerate until chocolate has hardened and filling is firm.
Nutrition Facts
| Calories | 450 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 11 g |
| Sodium | 176 mg |
| Sugars | 24 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |