For any "serious" afternoon tea table scones of some sort plays an important role. This time it is scones with maple syrup and walnut without any modification at all. For a next batch I would like to increase the amount of maple syrup to have of this lovely flavour, and perhaps reduce the amount of vanilla sugar with 50%.
I found the height to be to the low side, so I would target a height of 3 cm next time.
Scones with maple syrup and walnuts: - 12 scones
- 450 g (cake) flour
- 50 g sugar
- ! tablespoon baking powder
- ½ teaspoon salt
- 2 teaspoon vanilla sugar
- 175 g cold butter - diced
- 175 g milk
- 60 g maple syrup
- 75 g walnuts - medium chopped
- optional milk for glazing
- Heat up the oven to 190'C.
- Mix flour, sugar, baking powder, salt and vanilla sugar together in a mixing bowl,
- Grind the butter pieces into the flour mix.
- Mix milk and maple syrup together
- Add the liquid phase and walnuts without kneading the mass into a homogeneous dough
- Place the dough on a piece of baking paper.
- Flatten the dough by hand into a height of 2.5 cm.
- Cut out 12 scones, I use a glass for this purpose.
- Place the scones on a baking tray covered with baking paper.
- Glaze the scones with milk using a brush.
- Bake the scones at 190 (conventional) in the middle of the oven for 20-25 minutes, until they have a brownish colour
- Cool down the scones before serving them with clotted cream & jam or lemon curd.