 |
Prep Time: 0 Minutes Cook Time: 23 Minutes |
Ready In: 23 Minutes Servings: 9 |
|
From 101 Cookbooks, these sound decadent. Unbleached all-purpose flour may be substituted for the whole wheat pastry flour, if desired. Ingredients:
1/4 cup real good quality maple syrup |
6 tablespoons milk or cream |
2 1/4 cups whole wheat pastry flour or unbleached all purpose flour |
1/2 cup quinoa flakes or rolled oats |
1 1/2 tablespoons baking powder |
1/2 teaspoon fine grain sea salt |
11 tablespoons unsalted butter, cold and cut into cubes |
1 egg, lightly beaten |
large-grain sugar like turbinado |
Directions:
1. Preheat oven to 400 degrees F, rack in top 1/3.
2. Line 1 baking sheet with parchment paper.
3. Whisk together the syrup and milk in a small cup and set aside.
4. Combine flour, quinoa/oats, baking powder and salt in a bowl of food processor.
5. Cut butter into flour by pulsing until it resembles pebbles.
6. You may also cut butter in using 2 knives or a pastry blender OR your fingers.
7. Now add the maple syrup milk.
8. Pulse (or mix) until dough just comes together, don't over mix.
9. If batter is too dry add cream a bit at a time.
10. Turn dough out onto a floured surface.
11. Knead once or twice just to bring the dough together.
12. Pat dough into a 1 thick rectangle.
13. Trim edges and slice dough into 9 equal-sized squares.
14. Arrange the scones next to one another on the prepared baking sheet with 1/4 distance between them.
15. Brush generously with the egg wash.
16. Sprinkle with large grain sugar.
17. Bake for 20 to 25 minutes OR until golden.
|
|