59 minutes ago
Thursday, March 10, 2016
So easy to bake, so nice to wake up to in the morning.
There are so many variations of scones, but I have found heavy cream works best for me.
Some people swear by buttermilk, but give me that 36% milk-fat content, along w/ butter, and we have winning scones. Never dry or hard as rocks.
Here, I used Kings Own Brand Maple Syrup, organic and bottled in small batches in Vermont. There is nothing better than using real maple syrup instead of that plastic bottle I grew up with, you know what I'm talking about.
Next time I will add some pecans to the top for a pretty crunch.
Maple Date Scones: (adapted from Dinner w/ Julie)
2 cups all-purpose flour
2 Tbsp. brown sugar
2 tsp. baking powder
1/4 tsp. salt
1/2 cup cold butter, cut into pieces
3/4 cup half & half or heavy cream
2 Tbsp. pure maple syrup
1/2 cup of dates, chopped
1/2 cup confectioners sugar
1 Tbsp. pure maple syrup
1 Tbsp. half & half
Preheat oven to 400F.
In a medium bowl, stir together the flour, brown sugar, baking powder and salt.
I find the best way to incorporate the butter is to grate the cold stick of butter on a cheese grater w/ large holes, much easier than cutting the butter into the flour.
Mix w/ your hands or a pastry cutter until the butter and other ingredients are incorporated. Add in the chopped dates.
Add the half & half and maple syrup and stir just until the dough comes together. Turn out onto a parchment-lined sheet and pat into a circle 1" thick. Cut into 6-8 wedges and pull them apart on the sheet.
If you like, brush them with a little extra milk and sprinkle with sugar.
Bake on a parchment lined (or silpat) for 15-20 minutes, until golden.
Meanwhile, whisk together the icing sugar, maple syrup and cream, and drizzle it over the warm scones with a fork.
Best eaten the same day they are baked, but they freeze beautifully.