Maple Scones
I love a good scone. And when I started going to Quebec for work in the 90s I became obsessed with maple syrup. Hence, when Susan Guerrero from The New York Times shared a recipe to make maple scones I had to make them. Here is my version of that recipe.
Maple Scones
I love a good scone. And when I started going to Quebec for work in the 90s I became obsessed with maple syrup. Hence, when Susan Guerrero from The New York Times shared a recipe to make maple scones I had to make them. Here is my version of that recipe.
Cooking Instructions
- 1
Heat oven to 400 degrees.
- 2
In a food processor, combine whole-wheat flour, 1 cup white flour, brown sugar, baking powder and salt. Add butter into flour mixture and process until mixture resembles fine crumbs. Move mixture to bowl.
- 3
Stir in the nuts, the maple syrup and egg (and maple extract, if using), and just enough milk so that dough leaves side of bowl and forms a ball. Turn dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly; if dough is very soft, roll in flour again.
- 4
Transfer to a baking sheet lined with parchment paper. Pat or roll into an 8-inch disk; cut into desired shapes, but do not separate.
- 5
Brush with milk. If using, sprinkle maple sugar (or a different sugar).
- 6
Bake until golden brown, about 20 minutes. Immediately remove from baking sheet, and carefully separate. Serve warm.
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