Canadian Maple, eh
I love scones. And not just because they are a great vehicle to jams and jellies! I also love how easy scones are to make. The dough is much like pastry, in that you work it less, to get the best end product. You don't want the butter to melt but rather, to stay in little pea sized pellets. Just to be safe, I always put my scones in the fridge, once I have shaped and cut them into wedges onto the pan. A little time in the fridge, ensures the butter is super chill before going into the oven. That chilled butter is what gives the scones a flaky and fluffy texture. The Ladies from Ovenly really taught me a lot about making a great scone. I credit their cookbook with me being able to make good scones.
I didn't have any maple extract for these scones, so I just used vanilla extract. I don't generally use a lot of extracts (other than vanilla) so I wasn't going to buy maple extract specifically for this recipe. I am a big lover of maple syrup though (good Canadian kid). 😉 And I couldn't imagine the flavour of an extract being very pleasing, compared to actual maple syrup. But I'm funny about my maple syrup. I still can't get over the fact that my husband used to put fake syrup on his pancakes when we first met. (It's been over 24+ years.) I'm sure I'll let it go eventually. 😬
These scones right out of the oven (once cooled and glazed) don't need any accoutrements. Give me a nice cuppa (tea) and a scone and everything is right in my world for a little while.
The next day, the scones are best reheated and slathered in a favourite jam. And the rest are put in the freezer and brought out one by one when the urge for comfort hits.
For this recipe, head over to Baked Sunday Mornings.
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