Saturday, March 26, 2011

Oat and Maple Syrup Scones

Whether you pronounce them as sch-owns or sch-awns, you gotta love scones. Especially if they taste like maple and have a happy crunch round the edge. Definitely going to be making these for D when I visit him in Adelaide. He loved the gigantic scones from now-defunct Muggleton's in Hahndorf; I think I've found the perfect replacement.

Starting with this recipe, I halved the butter content for more milk and maple syrup; they turned out lovely. Don't skimp on the salt- the salty edge brings out the caramelised flavour of maple and goes well with the oaty crunch.

Enough for 2 scones

67g all purpose flour
20g whole wheat flour
9g oats
1/4 heaped tbsp baking powder
1/4 heaped tbsp sugar
1/8 tsp salt
20g very cold butter, cut into small pieces
1/8 cup maple syrup
1/8 cup whole milk

Preheat oven to 200 deg c, with oven rack in centre of oven.

1. In a large bowl, whisk the dry ingredients together (make sure you whisk long enough + rotate the bowl around for even mixing).
2. Rub in butter till mixture resemble breadcrumbs (don't over do this- stop when you don't see anymore cornflake sized butter pieces. Ok to have uneven sized "breadcrumbs".)
3. Separately, combine maple syrup and milk before pouring into large bowl. 
4. Toss quickly with a fork to distribute the liquid evenly.
5. Gather mixture together into a ball of dough, divide into 2.
6. Shape into tall discs with cupped hands, as you would a sandcastle, then place onto baking tray lined with non-stick baking paper.
7. Bake 20-25 min, till it gives ever so slightly when pressed in the centre (took 23 min in my oven).

P.S.: I pronounce them as "sch-owns".

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