Featured Recipe
Maple Sage Scones
This has been a fun recipe to play with and modify over the year. Scones in general are a quick and easy breakfast item to make once you have the basics down. Most important to this technique is to keep the ingredients as cold as possible until they go into the oven. That means combining the ingredients quickly and handling the dough minimally. These Maple Sage scones are a great way to welcome fall!
Ingredients
2 cups/250g all-purpose Flour
¼ cup/50g Granulated Sugar
2 tsp of Baking Powder
¼ tsp of Salt
½ cup very cold Unsalted Butter (Place in Freezer for 15min)
½ cup Heavy Cream
½ tsp Maple or Vanilla Extract
Additional Heavy Cream for topping
⅓ cup Toasted Walnuts
1 Tbsp Fresh Sage, finely chopped, 8 small leaves reserved
Maple Brown Butter Glaze
1 Tbsp butter, melted and cooled
⅛ cup maple syrup
⅓ cup confectioner's sugar
1 Tbsp milk or cream, use enough to slightly thin the glaze
Instructions
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Set aside.
Combine flour, sugar, baking powder, and salt in a food processor and pulse to combine.
Cut butter into tablespoon-sized pieces and scatter over flour mixture. Pulse until butter is cut up into the flour mixture and no longer visible.
Combine heavy cream and maple (or vanilla) extract in a measuring cup. Then, pour over the flour mixture.
Pulse until dough just begins to clump together. Add a small amount of cream if mixture appears to be dry but be careful not to overdo it. It will be crumbly.
Transfer dough to a lightly floured surface and form into a disk about 1 inch thick. Sprinkle with Walnuts and Sage across half the disk and gently press ingredient into the dough
Handling as little as possible, fold the dough in half, gently flatten, then turn 90 degrees. Repeat this 4-5 times.
Form the dough back into a smooth disc, again about 1” thick and again handling as little as possible.
Pressing straight down across the disk, cut into 8 wedges. Transfer wedges to baking sheet, placing about 2” apart. Brush lightly with heavy cream and press one sage leaf on top of each wedge, if desired.
Bake for 14-16 minutes or until edges are just turning brown.
Allow scones to cool on the baking sheet for at least 15 minutes.
In a small bowl combine Maple Brown Butter Glaze ingredients. Stir until smooth.
Once scones have cooled, drizzle with Maple Brown Butter Glaze.