Maple Scones - Sweet Potato Chronicles - Sweet Potato Chronicles

Maple Scones

We're lucky enough to live on top of the best lit­tle cof­fee shop, called Waga­mama. We've been in this build­ing for so long that we know lots of the reg­u­lars and grab­bing our reg­u­lar order in the morn­ing is also usu­ally a chance to catch up with one of them. The staff are so lovely and have always been patient while we tried to teach Esme about order­ing and pay­ing. Of course now at the ripe old age of four she's a pro but as a tod­dler who couldn't even push her fiver onto the counter it was a dif­fer­ent story. Ben and I both love their ham and cheese brioche but Esme's favourites are the sugar scones, or "bis­cuits" as she calls them.

When we came back from the Shaw Farm with gal­lons of maple syrup I came across this recipe for maple scones and real­ized they're some­thing I never make at home because we have such nice ones right down­stairs. But I loved the sound of this recipe with maple and oats — it's a mash up of Ina Garten's recipe and one from Heidi Swanson's 101 Cook­books. They were easy and fast to make with Esme's help. They're a great after­noon snack but also made a nice change from toast the next day. With jam, of course.

photo: Maya Vis­nyei

Maple Scones

1/4 cup maple syrup
8 Tbsp milk or cream
2 1/4 cup pas­try flour
1/2 cup oats
1 1/2 Tbsp bak­ing pow­der
1/2 tsp salt
11 Tbsp cold but­ter
1 egg, whisked
sugar for dusting

photo: Maya Vis­nyei

Method

Pre­heat oven to 400 degrees.

Mix syrup and cream together and set aside.

Mix flour, oats, bak­ing pow­der and salt until well blended.

Cut cold but­ter into the flour mix­ture until each piece of but­ter is the size of a small pea. I used a pas­try cut­ter but I have used two reg­u­lar knives and had that work. At the end I usu­ally use my hands, too, and pinch each large piece of but­ter — the heat from your fin­gers is enough to break it into smaller pieces.

photo: Maya Vis­nyei

Add the syrup and milk mix­ture to the flour. Stir with a fork until it comes together. The dough will be quite sticky. Turn the dough out onto a lightly floured sur­face and use a rolling pin to flat­ten it. It should be about 1 inch thick. You can either cut tra­di­tional dia­mond scone shapes or use a water glass to make cir­cles. It was eas­ier for Esme to help me with the glass so we went that way.

Place the scones on a parch­ment lined bak­ing sheet. Brush each scone with a bit of whisked egg. Sprin­kle the tops with a pinch of sugar. Bake for 20 to 25 min­utes until golden. Makes 8 to 10 scones.

  

2 Comments

  1. […] made two recipes so far with the syrup we bought that day if you want to skip ahead: Maple Scones and Maple Baked Beans. Or you can come on our trip through the sugar […]

  2. Natalee says:

    yum yum yum must try these

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