Mad Maple Scones
Crisp on the outside with a rich, nutty interior, they make a perfect morning treat.
These scones celebrate the flavour of freshly milled heritage flours, butter and maple syrup. Crisp on the outside with a rich, nutty interior, they make a perfect morning treat. They are meant to be devoured the day they are baked and pair perfectly with a smear of dense Caramel-Apple Butter or fruit preserves and good coffee.
Mad Maple Scones
Makes about 8 large or 16 smaller scones.
- 2¾ cups pastry flour, plus extra for dusting (Miriam uses K2 Milling’s Gold Finch Pastry flour)
- ¼ cup Red Fife wheat flour (K2 Milling)
- ½ tsp baking soda
- 2 tbsp baking powder
- ¼ tsp fine salt
- 1 cup unsalted butter, frozen
- 1½ cups 35% cream
- ¼ cup maple syrup
- 1 fresh egg (Miriam uses The New Farm’s eggs for their bright orange yolks)
- ¼ cup sugar
- Preheat oven to 375°F and position rack in middle of oven. Line a baking tray with parchment paper.
- Sift all dry ingredients into a large bowl and whisk to combine. Coat frozen butter in the flour mixture on all sides. Using large holes of a box grater, grate butter into dry ingredients. With the tips of your fingers mix grated butter into the flour.
- Whisk together 1¼ cups cream and maple syrup. Add to dry ingredients and gently combine with a fork, scraping the sides of the bowl. Finish incorporating with tips of your fingers until mixture just comes together. Do not overmix.
- Lightly dust a clean, dry surface with pastry flour. Place your scone mixture on the floured surface. Lightly dust top of dough with flour, if needed. Roll out into a large rectangle 1½–2 inches thick. Dust a pastry scraper or knife with flour and cut into squares (4 large or 8 small), then divide squares into triangles.
- Using an offset spatula or knife, gently place scones 2 inches apart on baking tray, leaving enough room for rising and spreading. Whisk egg and remaining cream together. Brush tops of scones with eggwash and sprinkle generously with sugar.
- Bake until scones are golden brown, approximately 12–15 minutes, rotating tray once during baking. Remove tray from oven and let cool.