Maple Scones

This recipe for maple mini-scones is adapted from joyofbaking.com.  I’m sure it was good as-is but I decided to add maple syrup to it. (of course).

(For 8 normal or 16 mini scones)

1 1/4 cups of flour

4 tbsp caster sugar

2 tsp baking powder

A pinch of salt

1/3 cup unsalted butter, cold

1 large egg, beaten

1 cup of maple syrup

1/2 cup thick cream

1 cup Roasted Pecans

Glaze:

1 large egg, beaten

1 tbsp heavy cream

1 tbsp maple syrup

Preheat oven to 375° F

Line a baking sheet with parchment paper.

In a large bowl, stir together flour, sugar, yeast and salt.

Cut butter into small cubes and add to the flour (by sanding between fingers like a crumble). The mixture should form large crumbs (crumble a little style).

In a bowl, combine the cream, beaten egg and maple syrup.

Add this mixture to the mixture.

Mix until ingredients are incorporated but do not overmix either …

Stir in walnuts.

Put the dough on a lightly floured work and knead gently.

Put the dough into a ball and flatten into a disk about 18 cm in diameter and 3.5 cm thick.

Cut into 8 (for 8 triangles) or cut out shapes with a cookie cutter.

Brush tops of scones with 1 beaten egg mixed with a tablespoon of cream and maple syrup.

Bake for about 15 minutes (top should be golden and when you plant a knife in the middle, it should come out clean).

Once cooked, remove the scones from the oven. It is possible to caramelize the top with a sprinkling of sugar and passing qqes seconds under the broiler (watch! Few seconds it burns very quickly!).

Cool on a plate.

These scones can be frozen if for some reason you can’t eat them all in one sitting!