Makin’ maple scones

April 21, 2011 § Leave a comment

Photo: Katharine Snider-McNair

Katharine and I made scones, sweetened with maple syrup in the tradition of early Canadian settlers, after our Battlefield House excursion on Sunday. We used a recipe from food blog The Wednesday Chef. I expected the scones to taste more of maple, but they really only had enough maple in them to make them sweet. The recipe would make a good breakfast scone, but it is not delicate or sweet enough to be a satisfying dessert.

Maple Scones
Adapted from The Wednesday Chef’s Samuel Sewall Inn’s Maple Scones.
Yields 8 scones

1 cup whole wheat flour
1 cup white flour
2 tablespoons packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup of butter
1/3 cup maple syrup
1 large egg
2 tablespoons milk or as needed

1. Heat oven to 400 degrees. In a large bowl, combine both flours, brown sugar, baking powder and salt. Cut butter into flour mixture until it resembles fine crumbs.

2. Stir in maple syrup and egg and just enough milk so that dough leaves side of bowl and forms a ball. It shouldn’t be wet. Turn dough onto baking sheet and pat (with floured hands) into an 8-inch disk; cut into wedges, but do not separate.

3. Bake until golden brown, 25 minutes. Immediately remove from baking sheet and carefully separate. Serve warm.

Photo: Katharine Snider-McNair

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