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Just when I think I know him, Grumpy surprises me. Like with these scones. Grumpy won’t eat biscuits. Well, Grumpy prefers to not eat biscuits. So, since these scones are like biscuits I didn’t expect him to really like them. I made the scones, kept one for me, left one at home for Grumpy and took the rest to work to give to a friend who was having a birthday.
Later that evening when I was home I asked Grumpy if he liked his scone. He said yes, it was good. Hmmm. What was up with that I thought? I decided to take his word for it and make them again on Saturday morning but halved the recipe since I didn’t want 8 scones here in the house and just two of us eating. I didn’t see him eat his first scone, but Sunday morning, when he sat down with his coffee, he had a plate with a scone on it to go with his coffee! Hmm, must be he wasn’t just placating me! LOL.
Scones are something that has been on my list of new things for me to try for a while now. Since my tortillas last week I have been more intent on making things I had on that list! These scones were very simple to make. To find what I wanted – I went googling for photos of scones. I wanted to make one that would be yummy and pretty. I came across the photo on Baking and Books – she had adapted her recipe from Epicurious.com. I made a few changes – such as subbing 1 cup of white whole wheat, used the heavy cream, used my food processor to mix, brushed the scones with heavy cream and sprinkled with large sugar crystals prior to baking. I went with heavy cream because I read earlier in my reseach about how to make scones that heavy cream made the dough moister and it didn’t dry out as quickly. That is very true! I had a scone the day after I made them and it was very moist. Not dry at all!
Maple Scones with Maple Glaze
adapted from Baking and Books and Epicurious.com
2 cups all purpose flour
1 cup white whole wheat flour
2 tablespoons dark brown sugar, packed
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 sticks chilled unsalted butter, cut into 1/2-inch pieces
1/2 cup heavy cream
1/2 cup pure maple syrup
Preheat oven to 375 degrees.
Put flours, brown sugar, baking powder, baking soda and salt in food processor. Pulse 8-9 times to combine. Remove lid and drop in 1-1/2 sticks butter pieces. Pulse until dough starts to form a crumb like texture. Drizzle in heavy cream and maple syrup all the while continue to periodically pulse the processor.
Remove dough from processor. Knead gently about 5 times. Pat into 8″ round.cut dough into 8 wedges. Transfer wedges to baking sheet, spacing 2 inches apart. Brush with some heavy cream and sprinkle with large sugar crystals. Bake 20 minutes.
When cooled, drizzle with powdered sugar mixed with enough maple syrup. I did not measure and I did not follow the recipe on either page for the glaze.