The rain also made me crave a warm Maple Oat Scone, fresh from the oven and dripping with a maple syrup glaze, and of course a big pot of coffee, and some strawberry smoothies.
Tom explained that organic maple trees are grown without pesticides, although they are rarely needed. The syrup is processed without formaldehyde, a practice that was once used. More importantly it seems, the labor-intensive process is more kind to the environment with an organic maple syrup: no synthetic defoamers are used, only organic oils are use in processing, and only 3 taps per tree are allowed.
To order from the Hamilton family, see Sources below. Their syrup is pricey but worth it, and having a few extra jugs around provide many impromptu hostess gifts.
A friend of mine gets her real maple syrup fix by ordering from Amazon.com. She has found that if you set up regular shipments, the cost is reduced and the shipping is free. See Sources, below.
For a printable version of each recipe, click on the file below it.
Maple Oat Scones
No adjustments were made for altitude. Grade A amber or Grade B syrup would be good choices.
Makes 14 large or 20 small scones
- 3 1/2 cups all purpose flour
- 1 cup whole wheat flour
- 1 cup quick-cooking oats
- 2 Tbsp. baking powder
- 2 Tbsp. granulated sugar
- 2 tsp. salt
- 1 pound cold unsalted butter, diced
- 1/2 cup cold buttermilk
- 1/2 cup pure maple syrup
- 4 extra large eggs, lightly beaten
- 1 egg beaten with 1 Tbsp. water, for egg wash
- 1 1/4 cups confectioners' sugar
- 1/2 cup pure maple syrup
- 1 tsp. vanilla extract
- Preheat the oven to 400 degrees F. Check your oven thermometer to make sure your oven temp is accurate. Make your egg wash. (Mis en Place!)
- Cut the butter into small dice, then put it in a bowl and stash in the freezer while you get everything else ready. It helps if it is really cold.
- Using the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar, and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-sized pieces.
- Combine the buttermilk, maple syrup, and eggs (I use a 4 cup measure to measure and beat the eggs, so as not to dirty another bowl), and add quickly to the flour/butter mixture.
- Mix until just blended. (Over-blending makes for a tough scone). The dough may be sticky. You should see lumps of butter in the dough.
- Dump the dough onto a well-floured surface and mix by hand to make sure all is combined. Flour a rolling pin and your hands, and roll out the dough to 3/4 inch to 1 inch thick (for Ina's version) or 1/2 inch (for my down-sized version).
- Cut into 3 inch rounds, and place on a baking sheet lined with parchment paper or a silicone mat.
- Brush the tops with the egg wash. Bake for 17 minutes for the smaller scones, 20-25 minutes for the larges ones. The tops should be crisp, but do not overbake.
- Combine the glaze ingredients, and drizzle on the cooled scones. Sprinkle each scone with a few more oats, if you like, or skip this part. The extra glaze keeps in the refrigerator for about a week. You can also cut out the scones, and hold them in the refrigerator to bake up fresh a few days later. I like to bake all the scones, then freeze some unglazed, and then glaze after defrosting. So many choices!
Maple Soy Vinaigrette
- 1/2 cup olive oil (extra virgin or pure)
- 1/4 cup maple syrup
- 3 Tbsp. soy sauce
- 3 cloves garlic (average size), minced
- 1/4 cup balsamic vinegar
Combine all ingredients in a blender, a food processor, or with an immersion blender until smooth. Store in an airtight jar in the refrigerator for up to a month.
Maple Syrup Butter
- 1/2 cup maple syrup
- 1/2 cup water
- 4 Tbsp. (1/2 stick) unsalted butter
Serve on your pancakes and waffles.
Store in the coldest part of the refrigerator (usually the back corner) and reheat as needed.