So, you know exactly what this post is about, just from reading the title, right?
You guessed it…Maple syrup, of course!
My husband had a business trip last week in Vermont. I would have loved to go with him but, darn it all, I can’t just take off from work and leave whenever I want to. I LOVE to travel (I’m sure the name of my blog clued you in to that!) and I love to experience flavors and local cuisine when I do occasionally get to travel.
Lucky for me, my hubby knows me well and he thinks about me a lot when he’s gone for work. (I know, so sweet!) He brought back several gifts for the kids and I, including t-shirts from the Ben&Jerry’s Headquarters (because – let’s face it – ice cream is the most important food group!).
He also brought back 2 bottles of real Vermont Maple Syrup. Now, Aunt Jemima is good. My oldest son eats pancakes every single day smothered in syrup. But there is a HUGE difference between REAL syrup from the source and factory made, mass-produced, store bought syrup. And he brought me 2 bottles of the good stuff! One dark and one light. The flavor is amazing and so much stronger and deeper than the store bought stuff.
You can still make these scones with store bought syrup. You may have a lighter maple flavor but they will still be yummy!
I have spent the last week or so working on cake recipes for a Cupcake Bake off at work and I birthday party this weekend. But I needed to throw something together this morning for breakfast and I knew I needed to use some of this maple syrup. I have tons of yard work and laundry to do so breakfast needed to be quick.
Scones, it is!
Give these a try. Seriously. You won’t be sorry.
Recipe barely adapted from www.alattefood.com .
Prep Time: 15 minutes
Cook Time: 18 minutes
Yield: 16 scones
- 4 1/2 c flour (576 grams)
- 1/2 cup light brown sugar (100 grams)
- 2 Tablespoons baking powder
- 1/2 teaspoons salt
- 2 teaspoons cinnamon
- 1/2 teaspoon all spice
- 1/4 teaspoon nutmeg
- 1 cup butter (2 sticks), cold and cubed (227 grams)
- 1/3 cup maple syrup (Real maple syrup if you have it!)
- 2 eggs, lightly beaten
- 1 cup heavy cream, plus more for brushing
- 1 teaspon vanilla extract
- 1 1/2 cups powdered sugar (187 grams)
- 3-4 Tablespoons heavy cream
- 2 Tablespoons real maple syrup
- 1/2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon all spice
- pinch of nutmeg
- Preheat oven to 400 degrees.
- In a large bowl, mix flour, brown sugar, baking powder, salt, cinnamon, all spice, and nutmeg together. Add in cubed butter and with a pastry blender or your hands, work the butter into the dough until the dough resembles coarse crumbs.
- Add in maple syrup, eggs, vanilla extract and heavy cream, stirring until just combined.
- On a floured surface, turn out the dough and gently work with your hands to bring the dough together into one ball. Split the dough in half and form each into a ball.
- Place one ball of dough on parchment lined baking sheet and pat into a 1″ thick circle. Repeat with second ball of dough. Slice each into 8 triangles and separate just a little. This will give the scones room to rise and spread, they will touch and keep the edges soft (16 total triangles).
- Brush lightly with heavy cream.
- Bake for 16 minutes and check for doneness. The scones should be just turning brown. (They take 18 minutes in my oven but all ovens are different!)
- To make the glaze, mix powdered sugar with 3 tablespoons of heavy cream. Add in vanilla extract and all spices. Whisk together. If the icing is too thick, add in more heavy cream, 1 tablespoon at a time. If it is too thin, just add in a little more powdered sugar.
- Pour the icing over the scones and serve.
- Scones are best eaten right after baking or at the very least, on the day they are made.