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Maple Cream Scones

Source of Recipe

From "Maple Syrup Cookbook" by Ken Haedrich


Recipe Introduction

"These soft, delicate scones are one of the most delicious ways I know to run up your cholesterol count. You can imagine how good they are, since they call for both cream and butter. Served with coffee, they make a simple, satisfying breakfast."

List of Ingredients

â—¦ 2 cups unbleached all-purpose flour
â—¦ 1 tablespoon baking powder
â—¦ ¾ teaspoon salt
â—¦ 4 tablespoons cold butter, cut into ¼-inch pieces, plus 2 tablespoons butter, melted
â—¦ ¾ cup heavy cream
â—¦ ¼ cup plus 2 tablespoons pure maple syrup


Recipe

Preheat the oven to 425° F. Lightly grease a baking sheet.

Combine the flour, baking powder, and salt in a large bowl. Cut the butter pieces into the flour until the mixture resembles coarse crumbs. Make a well in the mixture.

Blend the cream and ¼ cup of the maple syrup and pour the mixture into the well. Stir, just until the dough coheres.

Lightly flour a work surface; turn the dough onto the surface and knead gently four or five times. Pat or roll to a thickness of about ¾-inch. Cut into 2 ½- to 3-inch rounds with a biscuit cutter and place on the prepared baking sheet.

Stir together the melted butter and remaining 2 tablespoons maple syrup, then brush a little on each scone. Keep the remaining syrup mixture warm. Bake the scones for about 15 minutes, or until golden. Spoon the remaining warm syrup mixture over the scones for serving.

Makes about 12 scones