Can you believe I have never made scones before? (Oh, wait. I take that back. I did make them once, about 5 or 6 years ago. As I recall, they were really quite good, but for some reason I have never made them since.)
Until just recently. I was inspired to give them a try again after browsing through PheMOMenon, my assignment for the Secret Recipe Club this month (If you’re a food blogger, find out how to join here – it’s so much fun to cook and bake from other blogs!). Holly, PheMOMenon herself, writes about her family and her kitchen adventures as she “conquers the world one recipe at a time”.
I had some trouble figuring out which of her recipes I wanted to conquer myself, so I pinned a few recipes to try later. Her Super Almond Granola is at the top of that to-try list, and I promise will be made in the very near future. Since I’ve been on a bit of a mug cake kick lately, I also want to try her Chocolate Mousse Mug Cake, which sounds divine and has only four ingredients! And these Cinnamon Roll Waffles look like they’d be great for a decadent weekend or day-off breakfast, don’t you think?
But what I actually made was her Maple Pecan Scones - I love the maple flavor, and I was interested in trying my hand at scones for the first time in years.
Unfortunately, my scones did not turn out very scone-like, but that was 100% completely my fault. Although I did fiddle with the ingredients, my biggest mistake was cramming the triangles into too small of a pan so that they smooshed together, making them look more like a coffee cake or something than actual scones. Next time, I’ll know, and will use a bigger pan! But otherwise, they turned out quite delicious in my opinion, and I’m going to be adding scones to my regular breakfast repertoire.
I used freshly ground white wheat flour, made in my WonderMill grain mill from soft white wheat berries, and you would never know these scones were made with whole grains. Delicious with a tender crumb… yum!
Recipe: Maple Cream Scones
- 2 cups freshly ground soft white wheat flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1 tsp cinnamon
- 3/4 cup cold butter
- 1 egg
- 1/4 cup heavy cream
- 1/4 cup maple syrup
- 1 tsp lemon juice
- 1 tsp vanilla
- Cream (optional)
- Raw sugar (optional)
- Whisk the dry ingredients together in a large bowl.
- Chop the butter into small pieces, and cut it into the flour mixture using a pastry blender or a couple forks.
- Combine the liquid ingredients into a smaller bowl or measuring cup and whisk together until the egg is blended. Pour into the dry ingredients and stir just until combined.
- Dump the dough onto a lightly floured counter-top, and pat it into a circle about 8 inches across. Use a pizza cutter to cut it into 8 triangles.
- Place the scones on a baking sheet, leaving plenty of room between each one to give room for rising and spreading (a couple inches).
- Brush the scones with the cream, if desired, and sprinkle the raw sugar (if desired).
- Bake at 350F for about 25 minutes, or until scones are golden on top.