We love scones. I used to think of scones as an English breakfast or something you grab from a coffee shop. I decided to make them for a party I was hosting and they became a quick favorite. Usually I make these on a weekend so we can enjoy them warm out of the oven. Then we can eat the leftovers all week for those busy mornings that I don’t have time to make anything. The kids really love these with my homemade jams and I love these with lemon curd.
The Grade B maple syrup is a new addition to these scones. I find that it really gives the scones a nice maple taste.

Maple Scones

2 cups all purpose flour
1/4 cup brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 tbsp cold butter
1/2 cup milk
3 tbsp Grade B maple syrup

Preheat oven to 400°F. Mix together dry ingredients. Add to it the cold butter sliced thinly. Use a pastry cutter to incorporate the butter into the flour mixture.

The butter should be pea sized with finished. Mix together the milk and syrup. Pour over flour mixture and mix together. If dry, add a little more milk. Place on silpat or parchment lined baking sheet. Use a biscuit cutter to get even biscuit shapes, or cut triangle shapes. Work quickly so butter doesn’t melt. Bake in preheated oven for 16 minutes.

These do freeze well and can be taken out and warmed up quickly in the oven or microwave.

Based off of a recipe on myrecipes.com

6 smartpoints per scone