Maple Scones


I got this recipe from my mother-in-law a few years ago. Biscuity, buttery, not-over-sweet, these maple scones are probably my favorite breakfast treat. I made them yesterday for a potluck and they were all snatched up! I had left these three at home in case that happened, so I’d have a few left, and… when I got home Josh had eaten them. :) What can I say, they’re delicious!

Click the link below to view the recipe.

Preheat oven to 400 degrees F.
Mix together:

  • 1 3/4 c flour
  • 1/2 c whole wheat flour
  • 1/2 c oats
  •   1 tbsp baking powder
  •   1 tbsp sugar
  •   1 tsp salt

Add in and pulse a few times in a food processor till it forms pea-sized bits (as you would a pie crust or biscuits):

  •   1 c cold unsalted butter

Move it to a mixer. Blend together the following and then stir in (will be very thick and sticky):

  • 1/4 c milk
  • 1/4 c maple syrup
  •   2 extra large eggs

Roll out to 3/4 – 1 inch thick and cut out. Bigger is better, because then they get crispy on the outside and stay moist and buttery inside – those little hearts in the picture are cute, and tasty, but really they’re best as big fat wedges of NOM.

You can refrigerate these for up to a week. I actually freeze most of mine and pop them into the oven just as I would the room-temperatures ones; they work fine.

Bake for 20-25 minutes. Prior to glazing, set them on a cooling rack with aluminum foil underneath to catch the glaze drips. Let cool completely – I mean that, otherwise the glaze just runs right off – and then coat the tops with a generous dollop of the following:

  • Generous 1/2 c confectioner’s sugar
  • 1/4 c maple syrup
  • 1/2 tsp vanilla

Beat those ingredients together until the powdered sugar get homogenous.  Let sit for ten minutes for the glaze to set up, and enjoy. Delicious!

One Response to “Maple Scones”

  1. songspinr Says:

    yummy. this recipe reads so yummy.
    too bad if you have a sugar problem. just reading it my blood sugar went to over 200!

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