So I told you all that we were doing a dinner party. What I failed to mention was that I started the day off with a freshly baked breakfast.
That’s right, the start to every good day is an even better breakfast. I even excluded sugar & white flour from the recipe. Oh-so-healthy & don’t you just love it. I wont mention how much butter is in there though. It’s not like it’s an unhealthy amount, just a tad more than what you’d want to consume if you’re on a diet. Let’s be real for a second though, this is a cooking blog, not a diet blog. If there’s ever a choice between taste & calorie count, taste will win hands down every time in my books.
Mel has been obsessed with maple syrup recently, (an obsession I don’t share as I’ve had a long-lasting love affair with it since I was itty bitty, you know, childhoods spent in Canada and all), and I’ve had an obsession with scones ever since I saw a recipe that involved lavender with them. I’d do the lavender thing, but I can’t seem to find the lavender. Instead, I’m making Mel happy and making them maple.
You know the secret to a good scone? Cold butter. Lots of it. The reason behind it is that if the butter remains cold, it stays in small chunks throughout the dough. These small chunks heat up during the baking and create pockets of flakey, amazing heaven. So, if you think it’s easier to melt your butter and then mix it all up, don’t. Just, don’t. Spend the extra 10 minutes.
– 1/4 cup maple syrup
– 6 tbs heavy cream
– 2 1/4 cups whole wheat pastry flour
– 1/2 cup rolled oats
– 1 1/2 tbs baking powder
– 1/2 tsp salt
– 150g cold, cubed unsalted butter
– 1 egg, beaten
– 1 tbs sugar
– preheat the oven to 250C.
– combine all the dry ingredients in a mixer and pulse a few times to ensure they are blended.
– add in the butter & pulse a few times until it resembles small pebbles.
– pour in the maple syrup & cream & pulse a few more times until the liquid is incorporated.
– once the liquid has been fully mixed in, remove the dough from the mixer & place on a lightly floured surface. Knead the dough until it all comes together.
– roll the dough into a 1in thick square & trim the edges.
– cut into 9 slices & place on a parchment lined tray.
– bake on the top 1/3 of the oven for 20-25 minutes or until lightly golden on the top.
….for more recipes from us, check out our archives here.