In the Champlain Valley in Vermont, the maple season began in mid March this year. With near perfect temperatures, the sap has been flowing quite nicely. Once we gather the sap a long process of boiling the syrup until it is at the perfect density begins. This takes quite a bit of time which gives us time to decide what to do with the delicious product when it is complete.
Below is a recipe for our Maple Walnut Scones. These are great warm or cool and taste perfect with a cup of tea.
MAPLE WALNUT SCONES
4 cups of flour
2 tablespoons of sugar
4 teaspoons baking powder
pinch of salt
1/2 cup butter
2 large eggs
3/4 cup of light cream
1/4 cup Vermont maple syrup
1/2 cup of Walnuts (optional)
Preheat oven to 400 degrees. In a mixing bowl add flour, sugar, baking powder, and salt. Either grate butter or break butter into bits and work into the flour mixture until well incorporated. Crack eggs in a measuring cup and gently mix. Add enough cream approximately 3/4 cup to the egg mixture until you have a combination of 1 1/4 cup of liquid. Add this mixture and 1/4cup of maple syrup to the flour mixture. Stir until mixture comes together. Add walnuts to the scones and pat out into a 8-10 inch circle. Cut scones into 8 pieces and place on a lightly greased baking sheet. Cook for 20-25 minutes or until slightly golden.
