I’m still leafing through the dozens and dozens of recipes Grandma Mo sent. I have to say there are way too many recipes that I’m dying to try. So I’m sorting and prioritizing.
I put this recipe to the top because a few months ago my fan base of one (Nicole) requested some scone recipes. Until today, I haven’t run across any.
When you have a fan base of one, you need to honor her requests. Otherwise you’ll wind up with a fan base of zero. Nicole, this one’s for you!
- 4 c. of cake flour plus more for your work surface
- 2 T. baking powder
- 1 1/2 tsp. salt
- 1/2 c. (1 stick) cold butter cut into 1/4-inch pieces
- 1 1/2 c. heavy whipping cream
- 2 T. melted butter
- 1/2 c. plus 2 T. maple syrup
- Preheat the oven to 425 degrees. Lightly grease a baking sheet or line with parchment paper.
- In a large bowl combine flour, baking powder and salt. Cut in the butter pieces with two knives or use a pastry blender (or your fingers!) until the mixture resembles coarse crumbs. Make a well in the mixture.
- Blend cream with 1/2 cup of maple syrup and pour into the well. Stir until ingredients are combined. (You may need to use your hands again.)
- Lightly flour your work surface. Turn out dough and knead gently four or five times (If you haven’t already done so while trying to incorporate the dough). Pat or roll out to 3/4-inch thickness.
- Cut into rounds with a biscuit cutter and place on prepared baking sheet.
- Blend the two tablespoons of melted butter with remaining two tablespoons of maple syrup. Brush a little bit of the mixture on each scone. Sprinkle the scones with sugar.
- Bake scones in a preheated oven 12 to 15 minutes or until golden. Serve scones hot, drizzle maple-butter mixture over the top.
The recipe suggests that you will get 24 scones. However, it depends upon the size of your biscuit cutter. Sis’s must be extra-large. I only got 12 scones.
Scones are super easy to make and a great treat to go with your morning coffee. I wish these scones had a little more maple flavor. I even added a maple glaze (use a ration of 1:2 parts maple syrup:powdered sugar) to mine, but that didn’t seem to amp up the maple flavor by much.
Recipe rating: 1/2