Around this time of year, I start putting maple in everything. I’m cold and bordering on seasonal depression, which makes me crave something sweet and warming. Maple syrup is my medicine.
I adapted this scone recipe from 101 Cookbooks. I’m a big fan of her work. The original recipe sounded great but personally, I like a little spice in my baked goods during the fall. I decided to add some ground cinnamon and nutmeg to the scone batter.
I also subbed in almond milk against my better instincts. The good news is, everything worked out in the end. The scones were flaky on the outside and soft on the inside with a good crumb.
HOWEVER, they were on the crumbly side. I’m not sure if this has to do with the almond milk or how much I mixed the batter, but either way, I wanted to warn you.
I’d rather have a crumbly scone than a rock hard one, anyway. These taste delicious, especially some strawberry rhubarb jam on top and with a cup of Earl Grey tea.
I brought some into work this morning and there are only a couple left. I might go steal the last one after I’m done writing this so I have it for a snack later in the morning (Friday midday slumps are real).
Here’s a song to get you started on your maple spice scone-making journey. I was listening to a 90s playlist yesterday and I found that it’s actually good work music. Then I realized I was listening to “MMMBop” non-ironically before noon and I loved and hated myself.
Maple Spice Scones
1/4 cup maple syrup
6 Tbsp almond milk
2 1/4 cups whole wheat pastry flour
1/4 tsp ground cinnamon
pinch of ground nutmeg
1/2 cup rolled oats
1 1/2 Tbsp baking powder
1/2 tsp fine grain sea salt
11 Tbsp unsalted butter, cold, cut into cubes
1 egg, lightly beaten
turbinado sugar for topping
Preheat the oven to 400 degrees F with a rack in the top third of the oven. Line a large baking sheet with parchment paper and set aside.
Mix the maple syrup and almond milk together in a liquid measuring cup or small bowl and set aside. Combine the whole wheat pastry flour, spices, rolled oats, baking powder, and fine grain sea salt in a large bowl.
Transfer the flour mixture into a food processor and pulse in the butter until the mixture looks like sand with little pebbles. This should take about 20-25 quick pulses.
Then, pour in the maple syrup/milk mixture and pulse until just combined. You want the mixture to hold together. It can be a little crumbly. If it looks too dry, add a teaspoon of more milk at a time until the dough is more cohesive.
Turn out the dough onto a floured work surface and knead a couple times until it holds together. Form the dough into a rectangle with sides that are 1-inch deep. Cut the dough into nine equal pieces.
Place the scones on the parchment paper-lined baking sheet, leaving 1/4 inch in between them. Brush generously with egg and sprinkle turbinado sugar on top.
Bake in the oven for 20-25 minutes or until golden brown on top and bottom. Enjoy!
*These will keep for a few days at room temperature in an airtight container.