Maple Cream Scones

Yesterday morning, while Donovan took a nap with Nate, I made myself a cup of tea and prepared to sit down with a book for some (rare! precious!) time to myself. But I had a hankering for a little something to go with the tea, and I had a cup or so of heavy cream sitting in the fridge that I knew needed to be used ASAP or it would go bad. So I concocted these scones and was very pleased with the result.

We always use Mapleline Farms cream (available at Green Fields Market and probably other places, too). In addition to being local, it's way better than anything you'll get from Hood or the like (a few months back I needed some and the co-op was out so we picked up some major-brand cream; it was very disappointing). I used Sidehill Farm yogurt and grade B maple syrup from Shoestring Farm (available at Green Fields Market and also the Greenfield farmers market).

1 cup whole wheat pastry flour
1 cup all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup heavy cream
1/3 cup Whole Milk Maple yogurt
1/4 cup maple syrup

Preheat oven to 400 degrees. Whisk dry ingredients together in a large bowl. Add cream, yogurt and maple syrup and stir until just combined. Drop by large spoonfuls onto a baking sheet (I use a baking stone). Bake for about 20 minutes, until golden brown on top. Makes about 8-10 scones.