Maple Cream Scones II

I posted a recipe for Maple Cream Scones back in 2008, but I think I like this one a little better. It's also a little simpler. The texture here is as perfectly light as a cream scone should be, and they hold their shape a little better than the others. You could easily add some blueberries to this dough as well.

2 cups whole wheat pastry flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup heavy cream
1/4 cup maple syrup (preferably grade B)

Preheat oven to 400 degrees. Whisk dry ingredients together in a large bowl. Add cream and maple syrup and stir until just combined. Drop by spoonfuls onto a baking sheet (I use a baking stone). Bake for about 15 minutes, until golden brown on top. Makes about 12 scones.

Variation: For a more formal presentation, add a little more flour so the dough is not too sticky. Turn out of the bowl onto a floured surface and knead a few times, then roll out to 3/4-inch thick and cut into rounds or wedges. Sprinkle with sugar if desired. Bake as directed above.

Blueberry Scones

Another excellent use for frozen blueberries. I especially like the low-bush variety because they are small. But you can use high-bush as well, or other types of small frozen fruits, such as strawberries, raspberries, blackberries, or cherries, if you have them.

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 plain yogurt
1/4 cup white sugar, plus more for the top if desired
3/4 cup frozen blueberries

Preheat oven to 400 degrees. Whisk dry ingredients together in a large bowl. Stir in blueberries so they get coated with flour. Add cream and yogurt and stir until just combined. Drop by large spoonfuls onto a baking sheet (I use a baking stone). If desired, lightly sprinkle the top of each scone with a little sugar.

Bake for about 20 minutes, until golden brown on top.

Makes about 8-10 scones.

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.