As promised, here is the recipe for the scones I made a few days ago to go along with the lemon curd I brought to my sister. These turned out fabulously and the dough freezes great for an easy pop-in-the-oven breakfast. The dough is simply sweetened with maple syrup, so the course sugar topping gives it an extra sweet crunch. Hope you enjoy these as much as we did.:)
1/4 cup pure maple syrup
6 tablespoons heavy cream
2 1/4 cups whole wheat pastry flour or unbleached all-purpose flour
1/2 cup rolled oats
1 1/2 tablespoons baking powder
1/2 teaspoon kosher salt
11 tablespoons unsalted butter, cold, cut into cubes
1 egg, lightly beaten
large-grain sugar (turbinado or demerara)
(After preparing, cutting, and sugaring scones you can wrap in parchment paper and freeze for a later use, just place in pre-heated oven and bake as directed when ready.)
Preheat the oven to 400F degrees, rack in the top 1/3. Line one baking sheet with parchment paper.
Whisk together the maple syrup and cream in a small cup, and set aside. Combine the flour, oats, baking powder, and salt together in a bowl. Using a food processor, cut the butter into the flour mixture, pulsing until butter is in small pieces and incorporated (about 20 quick pulses). You can also cut the butter into the flour using a knife and fork, or pastry cutter. Now add the maple syrup cream. Pulse (or mix) until the dough just comes together – don’t over mix. If the batter is too dry add more cream a bit at a time -til it holds together without being crumbly.
Turn out onto a floured surface, knead once or twice, just enough to bring the dough together. Now arrange the dough into a 3/4-inch thick rectangle. Trim the edges and slice the dough into 6 equal sized rectangles, then cut each rectangle in half diagonally, into 2 equal-sized triangles (see photo). Arrange the scones next to one another on the prepared baking sheet – 1/4-inch distance between each of them. Brush generously with the egg wash and sprinkle with the large-grain sugar. Bake for 15-20 minutes, or until golden along the bottom and tops.
Yields 12 scones.
Recipe adapted from 101 Cookbooks