Sunday, June 5, 2011

Tested, Tasted, & Devored.

 After visiting Elizabeth Bard's chaming blog, Lunch in Paris, yesteday, I was really smitted with her Maple Cream Scones.  So I decided to whip up a batch for Sunday breakfast.  They are ready to go into the oven here. . .

Here they are wrapped in antique linen with a Strawberry Rhubarb Jam, Tom's favorite, coffee for me and hot chocolate for Robbie
Lunch in Paris--see link in blog crushes
Makes 10 scones (I yielded 8)

2 Cups all purpose flower
1 Tsp baking powder
3/4 Tsp Salt
4 TBS cold butter, cut up
3/4 C Heavy Cream
1/4 C Pure Maple Syrup
Additional Cream and Syrup to finish
Chopped Walnuts or Almonds--optional

Preheat Oven to 425 degress.  Line a cookie sheet with Parchment. 
Combine Flour, baking powder and salt.  Add diced butter and rub together with your fingers until the texture of small crumbs. 

In a small bowl mix cream and maple syrup.  Make a well in the center of the flour mixture and add the cream mixture.  With a fork stir until just combined.  Don't overmix!  Turn the dough out onto the parchment paper and flatten to about 3/4".  Using a biscut cutter or small glass cut rounds 2-3" across.

Stir together a small amount of cream and syrup and brush on top of the scones.  Bake for 12 minutes until golden brown. 

Serve warm with Strawberry Jam (I used Strawberry Rhubarb).

Note,  in her published recipe, she lists Baking Powder and in the instructions she says soda.  I used the powder and they were delicious. 

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