April 7, 2018
Maple season at last.
Yield 12 Scones
2 ¼ cup all purpose flour
1 tablespoon baking powder
1 tablespoon maple sugar
1 teaspoon salt
8 ounces (2 sticks) cold unsalted butter
- 1 cup Small Batch Cranberry Maple Crunch Granola
- 1/8 to 1/4 dried cranberries (depending on preference)
1/3 cup buttermilk
¼ cup maple syrup
For Egg Wash
5 Tablespoons Powdered Sugar
1 Tablespoon Maple Syrup
Combine the flour, baking powder, maple sugar and salt. Cut butter into ½ inch cubes. Add the butter to the dry ingredients. If mixing by hand, rub the butter to flatten and slightly incorporate. If mixing in a mixer, mix on low until the mixer is a course crumb. Add the granola and cranberries, mix to combine.e the buttermilk, maple syrup, and eggs. Add this mixture to the dry ingredients. Mix just to combine. This batter tends to be a little sticky.
Divide the dough into 2 pieces, shape the pieces into rounds about 1 1/2 inch thick. Cut each circle into 6 pieces.
Mix together the egg wash ingredients, brush it over the tops.
Bake at 375° for 20-25 minutes, until golden.
Mix together the maple glaze ingredients. When they come out of the oven and cool slightly, dip the tops in maple glaze.