By Blue Rock Farm in Blue Rock, WV. | Blue Ribbon Scones is borrowed from “Appalachian Maple: Recipes & Stories from the Mountains” a cookbook published by North Mountain Press for Future Generations University.
Ingredients
-
1 cup heavy cream
-
1/4 cup Appalachian maple syrup
-
1 cup whole wheat flour
-
1 cup all-purpose flour
-
1/3 cup brown sugar
-
1 Tbs baking powder
-
1/2 tsp salt
-
1/4 tsp cinnamon
-
Confectioners sugar (for glaze)
-
Additional maple syrup (for glaze)
Directions
- Preheat oven to 425 degrees.
- Whisk heavy cream with 1/4 cup maple syrup. Stir dry and wet ingredients until just blended.
- Knead against the side of the bowl several times and turn out onto a lightly floured surface.
- Dive dough in half and form two circles approximately 3/4 in thick.
- Cut each circle into 8 wedges and place on ungreased baking sheet.
- Bake 12-15 minutes.
- Make a glaze with maple syrup and confectioners sugar to top scones.
0 Comments