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Author Notes: Adding whole wheat flour to sweet things makes me feel so virtuous and healthy. These tender, crisp and hearty scones have loads of maple flavor and just enough goodness to make you reach for a second (or third). —Laurie
- 2 cups whole wheat pastry flour
- 2 tablespoons maple sugar (or sub white)
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup heavy cream
- 1 egg, large
- 1 teaspoon maple extract
- 2 tablespoons maple flavor
- 4 tablespoons unsalted butter
- 1/4 cup maple syrup
- 1/4 cup heavy cream
- 1/8 teaspoon maple extract
- Pinch kosher salt
- Preheat oven to 400º.
- Combine flour, sugar, baking soda and salt in bowl of a food processor. Pulse to combine.
- Combine cream, egg, extract and syrup in a bowl or large mixing cup and whisk to combine.
- Add cold butter cubes to flour mixture and pulse until it breaks down to the size of peas. Dump into large bowl, add most of cream mixture and gently combine in as few strokes as possible. If the dough seems dry add the rest of the cream (I used all of it). Lightly flour a flat surface and turn the dough out onto it. Knead a few times until it comes together then pat into a 1" thick round (you can also use a rolling pin).
- Cut the round in half lengthwise and crosswise so you have 4 quarters, then cut each quarter into 2 wedges. You'll end up with 8 pieces. Brush the tops with cream and sprinkle with maple sugar. Put on an ungreased cookie sheet and bake for 20-25 minutes until golden and crisp. Cool on racks.
- For glaze: Combine everything in a small heavy saucepan over medium high heat and bring to a gentle boil, whisking a few times to combine. Let it boil, turning down heat if it gets too wild, for a few minutes until slightly reduced and thickened. Spoon over cooled scones (a cooling rack set over a sheet pan catches drips and makes for easy clean-up).
- This recipe was entered in the contest for Your Best Breakfast Baked Good
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