Maple Syrup · Maple Trees · New England · Rhode Island · scones · Sugar Shacks

Spring has Sprung!

Here in New England, the arrival of March, warmer days and slightly freezing temps at night mean the sap is flowing from the Maple Trees! Yes, it is Maple Sugar season! I love to take the girls to visit and observe the process of making Maple Syrup. Unfortunately, now that I live in Rhode Island, there are not as many sugar shacks to visit as there are in NH & Vermont. One of my favorites here in Rhode Island, is
Charlie’s Sugar Shack in Coventry. For tour hours and directions give
them a call at: 401-397-7102. For more info about Sugar Shacks near
you go to: North American Maple

The first sign of Daffodils and crocuses have inspired me to bake
something yummy for breakfast. I think I’ll pull out my newly acquired
gallon of local maple syrup and whip up some Scones! Enjoy this recipe from one of Ina Garten’s Barefoot Contessa cookbook.

Ina’s Maple Scones
Serving: Makes 14
· 3 1/2 Cups all-purpose flour, plus more for dusting
· 1 Cup whole-wheat flour
· 1 Cup quick-cooking oats, such as McCann’s quick-cooking Irish oatmeal, plus more for sprinkling (optional)
· 2 Tablespoons baking powder
· 2 Tablespoons granulated sugar
· 2 Teaspoons salt
· 1 Pound (4 sticks) cold unsalted butter, cut into small cubes
· 1/2 Cup cold buttermilk
· 1/2 Cup pure maple syrup
· 4 extra-large eggs, lightly beaten
· 1 extra-large egg, beaten with 1 tablespoon milk or water, for egg wash
· 1 1/4 Cups confectioners’ sugar
· 1/2 Cup pure maple syrup
· 1 Teaspoon pure vanilla extract
1. Preheat the oven to 400 degrees; with rack in center. In the bowl of an electric mixer fitted with the paddle attachment, combine all-purpose flour, whole-wheat flour, oats, baking powder, sugar, and salt. Blend butter in at the lowest speed, and mix until butter is in pea-size pieces. In a medium bowl, combine buttermilk, maple syrup, and 4 eggs; mix to combine. Add egg mixture to flour mixture. Mix until just blended. The dough may be sticky.
2. Place dough on a well-floured surface. Roll dough out to a 3/4- to 1-inch thickness with a well-floured rolling pin (there will be lumps of butter in dough). Cut into 3-inch rounds with a plain or fluted cutter, and place on a parchment-lined baking sheet.
3. Brush tops of scones with egg wash. Bake until tops are crisp and insides are done, 20 to 25 minutes. Remove baking sheet to wire rack to cool for 5 minutes.
4. 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). Sprinkle with uncooked oats, if desired, and serve.

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s