Maple Scones
NOM NOM NOM
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
- Â 1 tbsp baking powder
- Â 1 tbsp sugar
- Â 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):
- Â 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
- Â 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!
March 27th, 2008 at 9:27 pm
yummy. this recipe reads so yummy.
too bad if you have a sugar problem. just reading it my blood sugar went to over 200!