How do you feel about scones? I love them. Brent could take ’em or leave ’em. I really appreciate them when they’re made correctly, and have a nice crumble. Now that I’m done with school for a little while, I’ve spent the past few days perusing all the delicious sounding recipes I’ve glanced at but never had time to make over the past few months. I could not wait to get in the kitchen! Brent and I were planning a long hike today, but the weather was pretty junky so we postponed it. Brent cleaned the kitchen for me this morning and in return I gave him the gift of 5 hours of uninterrupted X-Box time.
After a grocery shop, I was ready to begin the baking extravaganza. When I have the whole day free, I can’t think of many places I’d rather spend it than in the kitchen. I absolutely love it. On today’s agenda was a total of three projects, the first of which were these Maple Syrup Scones from Heidi Swanson. The only difference between mine and Heidi’s is that I used my biscuit cutter (a drinking glass) to make round scones because that’s just how I like them.
The maple flavor was not very predominant, and the sweetness of these scones was subtle – very subtle. Although mine were circles, I still got 9 scones from the recipe as well, three of which I baked and the other six I froze for later. I did not have quinoa flakes, so I used the rolled oats. Now obviously these scones are delicious and buttery, as they should be, but I do enjoy the slightly healthier modifications of only 1/4 cup maple syrup as the sweetener and all whole grains.
Oh, also, next time I make them, I think I would include some chopped walnuts or pecans. I think a little something to break it up every once in a while and I think nuts would go really well with the maple.
See you tomorrow for a special mother’s day dinner (along with project #2!)