Come On Up To The House

Maple Scones

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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.

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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.

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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.

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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

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