What can I say about spring-time in Quebec? Well, besides the fact that we still have, and are occasionally still getting more, snow (Mother Nature is apparently confused this year); it is freakin' awesome maple syrup time! As they call it in Quebec, le temps des sucres. We took a trip to a local cabane à sucre last weekend for a great brunch, and of course some snow taffy. Always fun! Then, this week, the order we placed with Mark's co-worker (whose family owns their own cabane à sucre) came in. I ordered 8 cans of syrup, 1/2 kg of maple sugar, a container of maple sugar bits (pepites), and a container of maple butter. Mark and the kids have been in heaven the past couple of days having maple butter on toast for breakfast, and myself (and Mark) have been enjoying some maple sugar in our morning coffee. So yummy! Then today I decided to make some maple sugar scones with a maple sugar topping. They are to die for! I found a recipe for cinnamon chip scones and modified it for the maple sugar! You have to try it out.
Maple Sugar Scones
Ingredients:
1 cup whole wheat flour
1 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons maple sugar
1/2 cup cold butter
1 cup maple sugar bits (pepites)
1 egg - seperated
1 teaspoon vanilla
1 cup buttermilk/sour milk
Directions:
Directions:
1. Preheat the oven to 375°F.
2. In the bowl of a food processor, combine the flours, the baking powder, baking soda, salt, and sugar. Pulse 2 to 3 times to combine.
2. In the bowl of a food processor, combine the flours, the baking powder, baking soda, salt, and sugar. Pulse 2 to 3 times to combine.
3. Add the butter and pulse until small crumbs are produced. Empty the food processor bowl into a larger bowl.
4. In a seperate bowl, combine the egg yolk, vanilla, and buttermilk then add to the dry ingredients in the larger bowl, mixing completely.
4. In a seperate bowl, combine the egg yolk, vanilla, and buttermilk then add to the dry ingredients in the larger bowl, mixing completely.
5. Stir in the maple chips.
6. On a floured surface, pat out dough (with hands) to about an 8"x11" rectangle about 1/2" thick.
6. On a floured surface, pat out dough (with hands) to about an 8"x11" rectangle about 1/2" thick.
7. Cut into triangular scones (mine made 14) then place them on an ungreased baking sheet (or stoneware).
8. Brush the tops with egg white and sprinkle with maple sugar to taste.
8. Brush the tops with egg white and sprinkle with maple sugar to taste.
9. Bake for 20 minutes or until slightly brown on top.
Enjoy warm with a cup of coffee or tea!
