Wednesday, September 23, 2009

Maple Scones

You can probably tell from the last poll that I’m loving scones right now. I’ve had quite a few on my summer vacation and I thought it would be fun to try out some new scone-flavors. I was worried, when making them, that they wouldn’t have much flavor because the recipe calls for only 1 tablespoon of sugar, but I guess the pure maple syrup makes up for a lot because they tasted fantastic! Truly wonderful. My new favorite scone-recipe! Rating: 5 out of 5.

Maple Scones recipe: Ina Garten's 'Barefoot Contessa'

Ingredients:
- 1 ¾ cups all-purpose flour
- ½ cup whole wheat flour
- ½ cup quick cooking oats (didn't have any)
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- ½ pound (2 sticks) cold unsalted butter, cut into small cubes
- ¼ cup cold buttermilk
- ¼ cup pure maple syrup
- 2 extra-large eggs, lightly beaten
- 1 egg, beaten with 1 tablespoon milk or water, for egg wash
- ¾ cup confectioners’ sugar, for the glaze (I didn't make any glaze, they were tasty enough on their own)
- ¼ cup pure maple syrup, for the glaze
- 1 teaspoon pure vanilla extract, for the glaze

Instructions:
- Preheat the oven to 400 degrees.with rack in center. In the bowl of an electric mixer fitted with the paddle attachment, combine all-purpose flour, whole-wheat flour, oats, baking powder, sugar, and salt. Blend butter in at the lowest speed, and mix until butter is in pea-size pieces. In a medium bowl, combine buttermilk, maple syrup, and 2 eggs; mix to combine. Add egg mixture to flour mixture. Mix until just blended. The dough may be sticky.
- Place dough on a well-floured surface. Roll dough out to a 3/4- to 1-inch thickness with a well-floured rolling pin (there will be lumps of butter in dough). Cut into 3-inch rounds with a plain or fluted cutter, and place on a parchment-lined baking sheet.
- Brush tops of scones with egg wash. Bake until tops are crisp and insides are done, 20 to 25 minutes. (the baking time was too long for me, mine were done in 15 minutes) Remove baking sheet to wire rack to cool for 5 minutes.
- Make the glaze: Combine confectioners' sugar, maple syrup, and vanilla. Drizzle each cooled scone with 1 tablespoon glaze (the warmer the scones are when glazed, the thinner the glaze will be). Sprinkle with uncooked oats, if desired, and serve.


Scones dough with some sugar sprinkled on them. I got to use my new biscuit-cutter.


A mere 18 minutes later ...


So cozy for a Wednesday afternoon. I love them!


Ow yeah, they go perfectly with pancake syrup. Odd thing to try out, but it worked!

5 comments:

Snooky doodle said...

oh these look delicious! Pity maple syrup is so expensive here.

Lisa@Pickles and Cheese said...

oooh, I have to try these with the Maple Syrup our friends in Canada gave us. I love Barefoot Contessa recipes and these look so good...they look flaky!

Karine said...

Your maple scones look so delicious! thanks for sharing :)

thereddeer said...

Glad they turned out well - I am scared that if I tried them they would turn out like rocks!

apparentlyjessy said...

I love maple flavour, so many things you make me want to try, so little time!!