Ingredients
- 1 cup whole-wheat flour
- 1 cup white flour, or more as needed
- 2 tablespoons maple sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled
- 1/2 cup chopped hazelnuts or walnuts, toasted
- 1/3 cup maple syrup
- 1 large egg
- 2 tablespoons cream, or more if needed
- Butter or vegetable oil for greasing the baking sheet
Maple Glaze (Optional)
- 3 tablespoons dark maple syrup
- 1 tablespoon unsalted butter
- Pinch of salt
Directions
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl, stir together flours, sugar, baking powder, and salt. Using a pastry blender, 2 knives, or your fingertips, cut butter into flour mixture until it resembles fine crumbs. Stir in nuts, maple syrup, egg, and just enough cream that the dough comes together and forms a ball.
- Turn dough onto a lightly floured surface, and gently roll until coated with flour. Knead dough lightly, transfer to a lightly greased baking sheet, and form into an 8-inch disc. Cut into 8 wedges, but don’t separate.
- Bake until golden-brown, about 20 minutes. Remove from baking sheet, carefully separate wedges, and set on a wire rack. Drizzle with glaze, if desired, and serve warm.
- To make Maple Glaze: In a small saucepan over low heat, stir together maple syrup, butter, and salt. Bring to a boil, and reduce liquid by half.
- Serve them warm with plenty of sweet butter and a strong cup of coffee or black tea.
Maple syrup and honey are naturally made, and they not only taste good but are also good for us. In addition to being delicious and healthy, they’re versatile alternatives to refined sugar as well. Locally sourced and sustainably produced honey and maple syrup are reliable staples in every experienced cook’s pantry.
Rich in history, these two sweeteners have delighted cooks through the ages, and today, they’re among the key ingredients in a vibrant local food system and economy. Nature’s sweet gifts offer a range of possibilities in the kitchen, and maple syrup and honey are capable of enhancing a wide variety of savory dishes, beverages, preserves, and desserts.
Maple shines through these crumbly, robust scones.
More Naturally Sweet Recipes
Excerpted from Sweet Nature: A Cook’s Guide to Using Honey and Maple Syrup by Beth Dooley and Mette Nielsen (University of Minnesota Press). Copyright 2019 by Beth Dooley and Mette Nielsen. All rights reserved. Reprinted by permission of the University of Minnesota Press.
