Monday, March 21, 2011


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.

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.