Wednesday, July 21, 2010

Baking: Maple Syrup Scones

Maple Syrup Scones

I prefer 1 1/2 Tablespoons of Maple Syrup in these to allow the syrup flavour to come through but not be over powering. I have also made these many times with plain sugar so they may be served with strawberry jam and cream. However my favourite is Maple Syrup Scones with butter and a very light spread of raspberry jam (so you can still taste the hint of maple syrup).

These take five minutes to make and fifteen to cook. They are very easy!

2 Cups Flour
3 Teaspoon Baking Powder
1- 2 Tablespoon Maple Syrup or Sugar (optional)
100g Butter
3/4 - 1 Cup Milk (about - enough to bind)
3 Tablespoons Milk (extra)

Preheat oven to 180C.

Mix dry ingredients together in a bowl. Grate in butter.

Use fingers to break up butter further (crumble it in).

Add milk and mix until combined with a metal spon.

Pour mixture out onto lined tray and shape into circle. Cut circle into eight sections, then transfer each section out on metal tray.

Brush some extra milk over scone sections with a pastry brush.

Bake for about fifteen minutes until golden brown on top.

Cool on wire rack. Best served warm with butter, jam and cream.

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