Yields:
8 Servings
Difficulty: Easy
Prep Time: 30 Mins
Cook Time:
20 Mins
Total Time:
50 Mins
This is my first time making scones, and I was very pleased with the outcome. I thought it would be more difficult to make scones. It wasn’t, the recipe was simple and easy to follow. I can’t wait to try them with some different flavored jellies and preserves!!
CandiAnne’s Note: We were stationed at Fort Drum, NY for 4 1/2 years and maple weekend is a huge thing there. You can visit numerous producers, taste their wares, and grab some syrup or other goodies on your way out. In 2007 while visiting the various producers I picked up a bunch of recipe pages on all sorts of categories that were put out by Eat Smart New York which is part of the Cornell Cooperative Extension. These pages were funded by them and the USDA Food Stamp Program.
Ingredients
Adjust Servings
Instructions
- Heat oven to 350, Grease and flour a 9-x-13-inch baking sheet
- Cut in the butter until the mixture resembles course meal. set aside
- In another bowl, whisk together the maple syrup and cream
- Make a well in the center of the dry ingredients and pour in the liquid mixture, combining with swift strokes until the dough clings together
- Roll out about two inches thick on a lightly floured surface.
- Cut the scones with a three-inch round biscuit cutter and place on a baking sheet about two inches apart. Brush the tops with additional maple syrup.
- Bake for fifteen to twenty min. or until lightly browned. Transfer to a rack and cool.