Monday, 7 April 2014

Maple Scones

The maple in these is rather subtle, since I'm still trying to eat healthily - so whole wheat flour, and not too much butter or sugar. Still, it came through quite nicely. Use as dark a maple syrup as you can find - it comes through so much better in baking. 

I happened to have a little maple sugar I found at the back of the cupboard. If you don't have any, you can use Sucanat or dark brown sugar instead. If you want a sweeter, more emphatically maple finish to your scones, you could top them with a Maple Caramel Topping from the Maple Cream Puffs instead of just sprinkling them with the sugar; if you do that wait until the scones are cooled before glazing them.

8 scones
45 minutes - 15 minutes prep time

Maple Scones

2 1/4 cups soft whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter
1/3 cup dark maple syrup
2 tablespoons maple sugar (or Sucanat)
1 large egg
1/3 cup milk
1 tablespoon maple sugar

Preheat the oven to 375°F. Line a baking tray with a piece of parchment paper and sprinkle a little flour over it. 

Mix the flour, baking powder, and salt in a small mixing bowl. Cut the butter, which should be fairly soft, into small cubes, and rub it into the flour, until sandy in texture but still with small lumps of butter visible.

In another, slightly larger bowl, mix the maple syrup and maple sugar, then whisk in the egg. Mix the flour and milk into it alternately, until you have a firm dough. Turn it out onto the lightly floured piece of parchment, and pat the dough into a neat circle, about one inch deep. You will likely need to flour you hands to keep them from sticking. Sprinkle it with the remaining tablespoon of maple sugar.

Cut it into 8 wedges (a pizza cutter is ideal for this) and separate the pieces slightly. Bake for 22 to 28 minutes, until firm and lightly browned.

Last year at this time I made Spicy Cucumber Salad

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