Hard to believe it, but here we are again at another weekend!  And the kids have been back in school for at least half a week if not more!  Time for a weekend treat!

And what a treat we have for you here today!  Maple Glazed Donut Waffles.  Perfect for a weekend breakfast or brunch, or as part of a breakfast buffet!  Great with a hot cuppa or a cold glass of milk! You choose!

Not only are they delicious but they go together in a flash and are very simple to make.  The waffle machine does all the work!

 

We are absolutely crazy about the flavor of Maple in my family.  We have always loved it. My father's favorite flavor of ice cream has always been Maple Walnut. 

I remember as a child being able to get these tiny maple cones. They were just like a small ice cream cone, but had real maple syrup inside the tips and were topped with maple fudge.  Sweet. Sweet. Sweet, but oh so good.

 

When I first moved over to the UK I brought a 4 liter sized tin of Maple Syrup with me. It had a metal handle and was soooo heavy.  My fingers just about broke carrying it.

But I was bound and determined to not leave my beloved Maple Syrup behind.  Thankfully Maple Syrup became a lot more available through the years I was there.

And of course now I live in the land of  Maple so I will never be without Maple Syrup again! 

 

    WHAT YOU NEED TO MAKE MAPLE GLAZED DONUT WAFFLES

I know I say it all the time, but really you only need very simple every day ingredients for these delicious treats!  I am not a person who really goes for outrageous recipes that use outlandish ingredients! 

For the donut waffles:

• 1/3 cup (65g) granulated sugar
• 2 tsp baking powder
• 3/4 tsp fine sea salt
• 1/2 tsp freshly ground nutmeg
• 1 large free range egg, plus 1 egg yolk
• 2 TBS melted butter
• 1 tsp vanilla extract
• 1/2 cup (120ml) whole milk
• 1 1/2 cups (210g) plain all purpose flour

For the glaze:

• 4 TBS butter, melted
• 1 1/2 cups (195g) sifted icing sugar
• 1/2 tsp pure maple flavoring (optional)
• 4 TBS maple syrup
• 1 - 2 TBS milk (only as needed)

I just use salted butter in my kitchen. I refuse to have both salted and unsalted. I just cut back on the salt required in recipes. That works well for me.

I prefer to buy my nutmegs whole and then grate them fresh each time.  Nutmeg is one of the warm baking spices that can lose it's oomph really quickly once ground. So buy whole and grate fresh. You will be amazed at the difference in strength of flavor! 

 

Don't be tempted to use artificial maple syrup in the glaze.  I always only ever use real maple syrup. The flavor is incomparable.  You can use a bit of maple flavoring if you want a really strong maple flavor in the glaze.

I just keep it to the maple syrup myself, and I always buy Amber Grade Maple Syrup.

I did add some sprinkles to half of the waffles to dress them up a bit. I wish I had had some autumn colored ones, in golds, reds and oranges.  Those would have been really pretty. 

HOW TO MAKE MAPLE GLAZED DONUT WAFFLES

You will need a waffle iron of course. You could use one of those mini ones, but it will take appreciably longer to bake these as you can only bake one at at time. I used my Cuisineart griddler with the waffle insert.

Whisk the sugar, baking powder, salt and nutmeg together in a bowl. Add the egg, egg yolk, melted butter and milk, whisking together until well combined. Stir in the flour to combine. The batter will be quite thick.

Preheat the waffle iron. Add 1 heaped TBS of batter to each waffle receptacle. Close the waffle iron and bake for 3 to 4 minutes, until golden brown. Remove to a wire rack and repeat.

To make the glaze whisk all of the glaze ingredients together until smooth. Drizzle over the donuts, or dunk the donuts into the glaze to coat them. Let sit until the glaze is completely set before serving.

These are best served on the day. You can freeze them in an airtight container before glazing. Simply thaw, make up the glaze, and then coat them when you are ready to serve them.

These were really good.  I adapted my recipe from one found on Handle the Heat.   Her measurements for the glaze were way off however.  It made far too thin of a glaze.  I cut the liquid ingredients in half pretty much and added more powdered sugar and it was just right.

If you are as fond of maple as I am you might enjoy these other maple delights also! 

BUTTERY MAPLE WALNUT COOKIES -  A lovely maple flavored drop cookie with loads of toasted walnuts on top.  These are a real favorite around here! 

PEAR AND MAPLE UPSIDE DOWN CAKE - The flavors of pears and maple go very well together. You can use tinned pears or fresh pears. Both will be delicious! 

MAPLE CAKE - A delicious moist cake with a lush maple fudge icing. A snacking sized cake that everyone is sure to enjoy!

This is my cooking companion. Well not so much the cooking part as the tasting part. All of my recipes come "Nutmeg" approved which was kind of cook today because the flavor of the waffle part of these is predominantly nutmeg!

He was having a really good time sniffing the air around this waffle.  It hated having to tell him that waffles were for people and not for cats. 😿

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Maple Glazed Donut Waffles

Yield: 15

Author: Marie Rayner

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

These delicious creations are the perfect combination between a donut and a waffle. Crisp edged and golden brown, the sweet maple glaze is the perfect finishing touch!

IngredientsUSMetric

For the donut waffles:

• 1/3 cup (65g) granulated sugar
• 2 tsp baking powder
• 3/4 tsp fine sea salt
• 1/2 tsp freshly ground nutmeg
• 1 large free range egg, plus 1 egg yolk
• 2 TBS melted butter
• 1 tsp vanilla extract
• 1/2 cup (120ml) whole milk
• 1 1/2 cups (210g) plain all purpose flour

For the glaze:

• 4 TBS butter, melted
• 1 1/2 cups (195g) sifted icing sugar
• 1/2 tsp pure maple flavoring (optional)
• 4 TBS maple syrup
• 1 - 2 TBS milk (only as needed)

Instructions

1. Whisk the sugar, baking powder, salt and nutmeg together in a bowl. Add the egg, egg yolk, melted butter and milk, whisking together until well combined. Stir in the flour to combine. The batter will be quite thick.
2. Preheat the waffle iron. Add 1 heaped TBS of batter to each waffle receptacle. Close the waffle iron and bake for 3 to 4 minutes, until golden brown. Remove to a wire rack and repeat.
3. To make the glaze whisk all of the glaze ingredients together until smooth. Drizzle over the donuts, or dunk the donuts into the glaze to coat them. Let sit until the glaze is completely set before serving.
4. These are best served on the day. You can freeze them in an airtight container before glazing. Simply thaw, make up the glaze, and then coat them when you are ready to serve them.

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I am no stranger to Scones here in the English Kitchen having successfully baked about a bazillion of them over the years!  I have baked everything from the classic English Scone to the zany, and a whole bunch in between.

I have my favorites and thought I would share those with you today, but not before sharing a few fun facts about scones that you might enjoy!

IS IT SC-ON OR SC-OWN? 

There has been much debate through the years on the proper pronunciation of the word, and sometimes very heated. I think wars have been fought over less.  Even the Queen has weighed in on the matter.  The simple fact is neither is wrong and has more to say about where you are from than anything else.  A rose by any other name and all that, what does it matter. They are delicious either way!

Scones are closer to a pastry than a bread. They contain no yeast and are put together in a very similar way, with almost identical ingredients.  What differs is the ratio of fat to flour, with pastry using more.  Also Scones will use either a leavening such as baking powder or self-raising flour, whereas typically a pastry will use none.

Are Scones and North American Biscuits the same thing?  They might look very similar, but that is where it ends. Tall, flaky and golden brown, they are both made with flour, fat, a leavening agent and a liquid. The two have very similar ingredients, but vary in ratios of ingredients and mix ins. Biscuits have an extra fattiness which helps to create nice flaky layers. Scones are a bit sturdier and sweeter by and large.  Both are delicious, so why quibble.

Scone ingredients prefer to be kept cold. This is a sure way to success when making a scone.  The temperature of your hands and fingertips can also make a difference believe or not. Having the fat rubbed in without it melting makes for a much nicer scone.

According to the Oxford English Dictionary, the word "Scone" was was first used in 1513.

The most famous Scone in the world is the "Stone of Scone." Also known as the "Stone of Destiny," it is an oblong block of sandstone which has been placed beneath the throne during the Coronation of Monarchs of Scotland and England. It lives at Edinburgh castle but is made available for coronations when needed.

There is a proper time to enjoy a Scone, which is after 3PM, and usually with copious amounts of hot tea. If you are like me, however, you will not stand on ceremony and be up for a scone any time of the day!

And now, to the scones!  These are a few of my favorites and I think they will become favorites of yours as well!

CLASSIC ENGLISH SCONES - Lets begin with the best. These are the classic scone that you will see on offer in most tea rooms all across the UK.  Tall, light and studded with raisins, these are beautiful served with clotted cream, jam and steaming hot cups of tea.  These are scone perfection and I have included a complete tutorial on scone making. You cannot go wrong! 

CHERRY AND VANILLA SCONES - Simple to make and studded with glace cherries. You could also use maraschino cherries if you cannot get the glace cherries. There is no eggs or cream in these lovely scones. They are delicious served with butter and jam.  

OATY CINNAMON SCONES - These smell heavenly when they are baking. These scones are filled with the goodness of whole wheat and rolled oats, as well as the other ingredients.  They are flaky and delicious! They are also glazed with a cinnamon glaze that you apply while the scones are warm and fresh from the oven.  Just pour it over.  Let it get into all of  the nooks and crannies . . .

NAN'S SUGAR SCONES - These are quite unique.  A typical scone dough with a difference. A sugar cube soaked in lemon juice is pushed down into the center before baking creating a delicious almost lemon curd filling. Can you say scrumptious? 

CARROT CAKE DROP SCONES - These are everything a great drop scone should be. Light and fluffy, no fuss, no muss. Simply mix and drop.  Filled with sweet carrots,  warm baking spices and sticky raisins.  Sweetly glazed. These are a real favorite. 

MAPLE GLAZED BLACK PEPPER SCONES - This is a small batch recipe which makes two very large scones. They have that sweet and savory thing going on.  Short and buttery, studded with the heat of black pepper and sweetly glazed. Who know that maple and pepper got along so well!  Simply fabulous. 

RHUBARB AND GINGER SCONES -  Tart rhubarb and sticky sweet bits of candy ginger play perfect partners in these deliciously different scones. These are really pretty scones studded with bright scraps of red rhubarb and zingy sweet bits of candied ginger. More candied ginger is sprinkled on top giving a bit of sweet crunch. Delicious served with strawberry jam and the rich  Devonshire cream. (recipe included)

TENDER PEACH AND VANILLA SCONES - These wonderful peach scones are tender and delicious served warm from the oven. They use simple pantry ingredients. Things which we probably all have in our cupboards. They are super fast and very easy to make. You can opt to use fresh peaches in them  or tinned peaches, perfect for the winter months. Both work beautifully.  

SPICED BLUEBERRY SCONES - Beautifully buttery and short, with just the faintest hint of spice . . . cardamom and cinnamon . . . and topped with sweet wild blueberry preserves . . .then baked until crisp and brown on the edges. 

STRAWBERRY & MINT SCONES - I am fairly certain that when you bite into one of these you will be in scone heaven. The dough is buttery and short, with just the faintest hint of mint throughout. The strawberry jam is like a sweet surprise in the centre and that lemon drizzle, well . . . it's just the perfect capper! I bet you can't eat just one! I dare you to try!  These are scones . . . but not as you know them. mmmmm . . . so delicious!  

IRISH COFFEE CAKE SCONES - A basic scone recipe is created and then topped with a brown sugar and nut streusel before baking. Made with buttermilk and studded with plenty of sweet sticky dried currants. These are lovely served warm and buttered with a nice hot cuppa. 

HONEY & DATE SCONES - Buttery and flaky, flavored with honey, and filled with stick bits of sweet dates.  These are beautiful served with clotted cream and dulce de leche, or caramel spread. Betcha can't eat just one! 

CHRISTMAS OAT SCONES - Hearty and delicious oatmeal scones.  Filled with soaked raisins or do as I did and use David Leibovitz's mincemeat.  Fabulously tasty, especially with butter and jam! 

VANILLA GLAZED GINGER SCONES -These are simply spiced with ground ginger and cinnamon. They are also flavored  and sweetened with brown sugar, molasses and maple syrup. A trinity of good taste. Glazed with a vanilla icing and decorated with minced candied ginger, these are perfectly lovely.

CINNAMON ROLL SCONES - If you like cinnamon rolls, you will love these.  I like to think they are a bit healthy in that they use whole wheat flour.  Please don't burst my bubble.  Scone dough rolled up with layers of sweet cinnamon sugar, cut into triangles, baked to perfection and then sweetly glazed.

I also have a variety of savory scones on here, but I will save those for another day. I thought for today (just in time for the weekend) you would enjoy something more on the sweeter side!

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com 

Thanks so much for visiting! Do come again!