Yesterday I fed these to a young British family. At one point the dad admired how "civilized" it was to be eating scones with cream and strawberry jam, which I took as a compliment.
Assuming you had a recent guest bring you maple syrup and a doorman to buy, crack, and clean the walnuts, it's a delicious recipe. A bag of walnuts will also suffice.
3.5 cups / 875 ml flour
1 cup / 250 ml walnuts or other nuts (finely chopped)
4 teaspoons baking powder
1 teaspoon salt
Combine thoroughly
2/3 cup / 150 ml butter (chilled)
Cut in until mixture resembles coarse crumbs.
1 cup / 250 ml milk
1/2 cup / 125 ml maple syrup
Stir in and work into soft dough; knead 5-6 times. Roll out 1/2-inch / 1-cm thick, about a 7-inch / 18-cm round. Cut into 10-12 wedges; place on greased baking sheet. Bake in preheated oven at 425F / 220C until golden, 15-18 minutes. Serve immediately.
From Simply in Season, an excellent Mennonite cookbook. This recipe is from the Spring section, which assumes you're tapping your own maple tree.
My friend Mary Blount, a prodigious baker, says scones last longer than other breads because they have a lot of fat.
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1 comment:
Hooray for fat, huh? Scones, especially with jam and cream are the best! The New Zelanders know how to eat these tasty little things!
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