Maple Scones

Maple Scones

We’re lucky enough to live on top of the best little coffee shop, called Wagamama. We’ve been in this building for so long that we know lots of the regulars and grabbing our regular order in the morning is also usually a chance to catch up with one of them. The staff are so lovely and have always been patient while we tried to teach Esme about ordering and paying. Of course now at the ripe old age of four she’s a pro but as a toddler who couldn’t even push her fiver onto the counter it was a different story. Ben and I both love their ham and cheese brioche but Esme’s favourites are the sugar scones, or “biscuits” as she calls them.

When we came back from the Shaw Farm with gallons of maple syrup I came across this recipe for maple scones and realized they’re something I never make at home because we have such nice ones right downstairs. But I loved the sound of this recipe with maple and oats – it’s a mash up of Ina Garten’s recipe and one from Heidi Swanson’s 101 Cookbooks. They were easy and fast to make with Esme’s help. They’re a great afternoon snack but also made a nice change from toast the next day. With jam, of course.

photo: Maya Visnyei

Maple Scones

1/4 cup maple syrup
8 Tbsp milk or cream
2 1/4 cup pastry flour
1/2 cup oats
1 1/2 Tbsp baking powder
1/2 tsp salt
11 Tbsp cold butter
1 egg, whisked
sugar for dusting

photo: Maya Visnyei

Method

Preheat oven to 400 degrees.

Mix syrup and cream together and set aside.

Mix flour, oats, baking powder and salt until well blended.

Cut cold butter into the flour mixture until each piece of butter is the size of a small pea. I used a pastry cutter but I have used two regular knives and had that work. At the end I usually use my hands, too, and pinch each large piece of butter – the heat from your fingers is enough to break it into smaller pieces.

photo: Maya Visnyei

Add the syrup and milk mixture to the flour. Stir with a fork until it comes together. The dough will be quite sticky. Turn the dough out onto a lightly floured surface and use a rolling pin to flatten it. It should be about 1 inch thick. You can either cut traditional diamond scone shapes or use a water glass to make circles. It was easier for Esme to help me with the glass so we went that way.

Place the scones on a parchment lined baking sheet. Brush each scone with a bit of whisked egg. Sprinkle the tops with a pinch of sugar. Bake for 20 to 25 minutes until golden. Makes 8 to 10 scones.

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