Tis the Season for Maple Everything!

Growing up in the country we made our own maple syrup every year. This is the time of year that all the maple trees get tapped and we start boiling sap. My dad makes the best maple syrup around. I have great memories helping him in the sugar shanty. Growing up we learned tons of ways to eat maple syrup; from pancakes to boiling eggs in the sap. To this day my favorite is ice cream with hot maple syrup poured over it. Yum just typing that makes me want to head down to the sugar shanty.

Seeing how my family is a huge fan of maple I have been trying new recipes that show case the delicious maple flavor. I decided to try a recipe I came across while watching the food network, Maple Scones.

First you’re going to make the scones and while they’re baking you can make the most decadent maple glaze. I followed the recipe almost exactly except for small changes. I didn’t find a need to change much these scones where that good! Start with gathering the ingredients for the scones. You will need flour, oats, sugar, baking powder, salt, pecans, butter, heavy cream, maple extract, and an egg. Once you have everything out and ready start preheat the oven to 350 degrees. Next line a baking sheet with parchment paper.

You can use a food processor or a blender to ground the oats to a flour consistency. I used a blender and the oats turned out perfect.

In a large bowl mix flour, oats, sugar, baking powder, and salt. Once everything is combined you need to cut up the butter into small pieces and add them to the dry bowl. Combine with a pastry cutter. Be carefully not to over mix. The mixture should resemble crumbs.

Next mix in chopped pecans. You can skip this step if you prefer not to have nuts in your scones. You could also use almonds or walnuts instead if you want to mix it up.

In a medium bowl whisk together the egg, maple extract, and cream. Pour this mixture into the dry ingredients while slowly stirring until it all comes together. Again make sure not to over stir. The dough will not form a ball like cookies it is going to be more crumbly.

Once it is all combined you are going to press the dough out into a 8 inch circle using your hands. The dough should be about ¾ of an inch thick. Next cut the circle into 8 wedges and place on baking sheet.

Bake 350 degrees for 20-24 minutes until slightly golden. Allow to cool completely before moving them from the baking sheet.

While the scones where baking I mixed together the icing. To do this all you need to do is combine the ingredients (powdered sugar, milk, butter, and maple extract) in a medium bowl. The icing should be pour-able but thick enough to not see through it.

Lastly I poured a generous helping of icing on each scone and allowed them to set before serving.

Maple Scones

Yields: 8 servings

Ingredients

Scones:

2 3/4 cups all-purpose flour

1/2 cup old-fashioned oats, ground in a food processor or blender

1/3 cup granulated sugar

2 tablespoons baking powder

pinch of salt

¾ cup chopped pecans

1 cup cold unsalted butter, cut into cubes

3/4 cup heavy cream,

1 teaspoon maple extract

1 large egg

Icing:

5 cups powdered sugar

1/4 cup and 2 tablespoons whole milk

2 tablespoons unsalted butter, melted

2 teaspoons maple extract

Directions

Scones:

Preheat the oven to 350 degrees.

Line a baking sheet with parchment paper.

Use a food processor or a blender to ground the oats to a flour consistency.

In a large bowl mix flour, oats, sugar, baking powder, and salt.

Cut up the butter into small pieces and add them to the dry bowl.

Combine with a pastry cutter. Be carefully not to over mix. The mixture should resemble crumbs.

Next mix in chopped pecans.

In a medium bowl whisk together the egg, maple extract, and cream.

Pour this mixture into the dry ingredients while slowly stirring until it all comes together. The dough will not form a ball like cookies it is going to be more crumbly.

Press the dough out into a 8 inch circle using your hands. The dough should be about ¾ of an inch thick.

Cut the circle into 8 wedges and place on baking sheet.

Bake 350 degrees for 20-24 minutes until slightly golden.

Allow to cool completely before moving them from the baking sheet.

Icing:

Combine powdered sugar, milk, butter, and maple extract in a medium bowl. The icing should be pour-able but thick enough to not see through it.

Poured a generous helping of icing on each scone and allowed them to set before serving.

Recipe courtesy of Ree Drummond with minor change