|Maple Scones from Modern Maple |
Author: Cookie Madness
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
"Over the years I’ve tried many methods to produce light, tender scones, including using cornstarch, rice flour, or potato flour to replace some of the all-purpose flour. A recipe from Fine Cooking magazine finally convinced me that a mix of all-purpose flour and cake flour is the way to go; the generous amount of butter doesn’t hurt, either. For the best texture, handle the dough as little as possible and pat it out by hand rather than using a rolling pin. Makes 8 scones."
- 1 cup all-purpose flour
- 1 cup cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) cold unsalted butter, cut into V-inch cubes
- 1/3 cup dried cranberries (I used chocolate chips)
- 1/2 cup chopped pecans (about 2 ounces)
- 1/2 cup buttermilk
- 1/3 cup maple syrup, preferably grade B
- 1/4 teaspoon vanilla extract
- 1 tablespoon sugar
- Position oven rack in the center of the oven; heat to 375 degrees. Line a baking sheet with parchment; set aside.
- Combine all-purpose flour, cake flour, baking powder, and baking soda in food processor; pulse a few times to mix. Add butter; pulse until the mixture resembles coarse sand with a few pea-size lumps, about 10 pulses.
- Transfer to a mixing bowl. (Alternatively, sift together the all-purpose flour, cake flour, baking powder, and baking soda into a mixing bowl, then cut the butter into the flour mixture with a pastry blender until the mixture resembles coarse sand with a few pea-size lumps.) Stir in the cranberries and pecans. In measuring cup, stir together the buttermilk,syrup, and vanilla.
- Add to the flour mixture and stir with a wooden spoon just until everything is moistened; the dough will be sticky.
- Turn the dough out onto a lightly floured work surface and pat into a circle just under 1 inch thick; pat the edges with your hands until they are even and smooth, then cut into 8 wedges. Use a spatula to transfer the wedges individually to the prepared baking sheet, spacing them several inches apart. Sprinkle the sugar over the wedges.
- Bake for about 20 minutes or until firm to the touch and lightly golden on the edges and bottoms. Transfer to a rack to cool for at least 20 minutes before serving; serve warm or at room temperature.
Reprinted with permission from Modern Maple by Teresa Marrone published by Minnesota Historical Society Press.
Recipe by Cookie Madness at http://www.cookiemadness.net/2013/03/maple-scones-from-modern-maple/