Experiment 2: Try 1: maple syrup scones

my not so perfect scones

My not so perfect scone

My friends left just over an hour ago (more than that now!) and I could not wait to share this recipe with you! Although it was not as successful as I hoped it to be but I will note what went wrong in my steps. I need to perfect it because it was delicious! There will be a try 2 sometime soon.

The recipe below is taken from the book Breakfast Lunch Tea by the Rose Bakery, one of my favorite cookbooks and of course published by Phaidon who make the most attractive-looking books.

all ingredients

Ingredients

Recipe:

1 3/4 cups flour

1/2 cup wholewheat flour

1/2 cup oats

1 tablespoon baking powder

1 tablespoon caster sugar

1/2 teaspoon salt

3/4 cup butter, cut into pieces

4 tablespoons maple syrup

4 tablespoons milk or buttermilk (I used buttermilk and a little bit more than 4 tablespoons because of the dry weather)

1 egg beaten (for brushing the scones)

Preheat the oven to 200 C.

Sift plain and wholeweat flour

Sift plain and wholewheat flour

Add 1 tablespoon baking powder and 1 tablespoon caster sugar (or superfine)

Add 1 tablespoon baking powder, 1 tablespoon caster sugar (or superfine) and 1/2 teaspoon salt to the flour mixture

Add 1/2 cup oats

Add 1/2 cup oats

Add the butter pieces and use two knives to cut the butter into the flour using a criss cross motion until the butter pieces are no larger than a pea

Add the butter pieces and use two knives to cut the butter into the flour using a criss cross motion until the butter pieces are no larger than a pea

In a small bowl add 4 tablespoons maple syrup

In a small bowl add 4 tablespoons maple syrup

Add 4 tablespoons buttermilk

Add 4 tablespoons buttermilk

Make a well in the flour and oats and pour the maple syrup and buttermilk mixture

Make a well in the flour and oats and pour the maple syrup and buttermilk mixture

Using a fork bring together to wet ingredients with the dry ingredients. Add more buttermilk if it's too dry and add more flour if too wet.

Using a fork bring together the wet ingredients with the dry ingredients. Add more buttermilk if it's too dry and add more flour if too wet.

Bring together your dough and place on a lightly floured surface

Bring together your dough and place on a lightly floured surface

Roll the dough until about 3 cm thick..... and this is where I went wrong. I rolled it too thin.

Roll the dough until about 3 cm thick..... and this is where I went wrong. I rolled it too thin.

Cut the dough into circles. There should be 10-12 scones. Because I rolled the scones too thin, I had more than 10! The scones turned out thin and not so fluffly but tasted quite good.

Cut the dough into circles. There should be 10-12 scones. Because I rolled the dough too thin, I had more than 10! The scones turned out thin and not so fluffly but tasted quite good.

Place the dough rounds on a buttered baking tray and brush the round with a beaten egg. Bake in the oven for 20-25 minutes. I checked them after 20 minutes and they were too golden when the recipes call for lightly golden! So I needed less time, so always check.

Place the dough rounds on a buttered baking tray and brush the rounds with a beaten egg. Bake in the oven for 20-25 minutes. I checked them after 20 minutes and they were too golden when the recipes calls for lightly golden! So I needed less time, so always check.

Maple syrup scones served with cream, blackberry preserves and apricot jam

Maple syrup scones served with cream, blackberry preserve and apricot jam

The condiments: Cream, blackberry preserve and apricot jam

The condiments: Cream, blackberry preserve and apricot jam

And this conclude today’s post….

It’s a very simple and easy recipe than you can whip in 45 minutes from start to end! And you can enjoy it right away. I will definitely making more of this and when I get it right, I’ll update you.

On a side note, if you have any suggestions or comments about my blog and/or my posts, you are more than welcome!

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11 thoughts on “Experiment 2: Try 1: maple syrup scones

    • Air-tight would be good, or else they’ll harden but honestly they are best eaten right away!

      And thank you for reminding about this recipe! My friends are coming over this week and I didn’t know what to make, now I know 🙂

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