Mad Maple Scones

Crisp on the outside with a rich, nutty interior, they make a perfect morning treat.

August 17, 2012 | | Back Issues | Breads | Food | FOOD Autumn - Winter 2012 | Recipes

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

Ingredients

  • 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

Instructions

  1. Preheat oven to 375°F and position rack in middle of oven. Line a baking tray with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake until scones are golden brown, approximately 12–15 minutes, rotating tray once during baking. Remove tray from oven and let cool.

Notes

About the Author More by In The Hills

Leave a Comment

Your email address will not be published. Required fields are marked *

By posting a comment you agree that IN THE HILLS magazine has the legal right to publish, edit or delete all comments for use both online or in print. You also agree that you bear sole legal responsibility for your comments, and that you will hold IN THE HILLS harmless from the legal consequences of your comment, including libel, copyright infringement and any other legal claims. Any comments posted on this site are NOT the opinion of IN THE HILLS magazine. Personal attacks, offensive language and unsubstantiated allegations are not allowed. Please report inappropriate comments to vjones@inthehills.ca.