Whole Wheat Maple Scones

Posted on April 30, 2009. Filed under: Breakfast, Scones |

I love scones. And if you know me, you know I love maple syrup. I use it to sweeten my coffee, on cottage cheese, and to sweeten baked goods. I just love it! So combining scones and maple syrup, it’s like a little slice of heaven.

1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup maple syrup
1 Tbsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup butter, chilled and cut into pieces
1/4 cup olive oil
3/4 cup milk or buttermilk
1 egg, 1 tbsp milk for egg wash
1 cup confectioners’ sugar , (for the glaze)
1/4 cup pure maple syrup , (for the glaze)
1 teaspoon pure vanilla extract , (for the glaze)

Preheat oven to 400°F. Spray a baking sheet with nonstick spray.

Put the flours, baking powder, baking soda and salt in the bowl of a food processor or into a medium mixing bowl and pulse or stir until well blended. Add the butter and oil and pulse until crumbly. Transfer the mixture to a medium bowl once crumbly.

Add the milk and maple syrup and stir gently just until the dough is combined.

Pat the dough into a circle that is about 1” thick and 8”-9” in diameter on the cookie sheet. Cut the circle into 8 wedges with a knife or pastry cutter and separate them on the sheet so that they are at least an inch apart.

Bake for about 20 minutes, until golden.

Make the glaze: Combine confectioners’ sugar, maple syrup, and vanilla. Drizzle each cooled scone with 1 tablespoon glaze (the warmer the scones are when glazed, the thinner the glaze will be). Serve when glaze has dried, about 10 minutes.

Wrap well and freeze any you don’t eat the same day. Makes 8 biscuits.


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