Maya Vis nyei
Sweet and simple, these maple scones are prefect for breakfast, brunch, or an after-school snack.
1/4 cup maple syrup
2 tbsp milk, or 5% cream
1 1/2 cups all-purpose flour
1/2 cup large flake oats
1 1/2 tbsp baking powder
1/2 tsp salt
1/2 cup cold butter, cubed
1 egg, lightly beaten
1 tsp granulated sugar
Preheat oven to 425°F. In a small bowl, whisk together maple syrup, egg and milk.
In a mixing bowl, whisk together flour, oats, baking powder and salt until well blended.
Cut cold butter into the flour mixture using a pastry cutter or your fingertips (pinch each large piece of butter — the heat from your fingers is enough to break it into smaller pieces). Keep working until each piece of butter is the size of a small pea.
Add the syrup mixture to the flour mixture. Stir with a fork until it comes together. Add more milk if necessary, 1 tsp at a time. The dough will be slightly sticky. Turn out onto a lightly floured surface and pat out to a 6 1/2-in. square, 1 in. thick. Cut into traditional diamond shapes or use a glass to make circles.
Place the scones on a parchment-lined baking sheet. Brush each scone with a bit of whisked egg. Sprinkle the tops with pinches of sugar. Bake until golden, 11 to 12 min.
Calories 209, Protein 4g, Carbohydrates 24g, Fat 11g, Fibre 1g, Sodium 330mg.
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