Maple Sugaring Workshop, 2015


Yield:  10 large scones


3 c. all-purpose flour

¼ c. granulated sugar

2 ½ tsp. baking powder

½ tsp. baking soda

¾ tsp. salt

¾ c. (1 ½ sticks) cold unsalted butter, cut into pieces

1 c. whole milk

½ c. pure maple syrup

1 ½ c. blackberries, washed & dried thoroughly


2 c. confectioner’s sugar

¼ c. pure maple syrup

1-2 Tbl. whole milk

Preheat the oven to 400.  In a large mixing bowl combine the flour, sugar, baking powder, baking soda, and salt, blending briefly.  Add the butter, ‘cutting’ in with your fingers or a pastry cutter until fully incorporated and only little nibs of butter remain.  Separately whisk together the milk and ½ c. maple syrup, adding this to the dry ingredients and stirring just until a moist dough has formed (be careful not to over mix!).  Transfer the dough onto a lightly floured surface and press into a 9” round disc approximately 1” in thickness.  Place the disc on a parchment-lined pan and freeze for 10-15 minutes to chill.

Remove the dough from the freezer and place back onto the floured work surface.  Divide the dough evenly in half, and then each half into 5 even wedges.  Use a paring knife to make a slice through each scone, starting at the point and cutting in half horizontally through the center but leaving the back hinge attached.  Carefully lift the points and place 4-5 whole blackberries inside each scone in a single layer, laying the dough back over the top.  Space the scones on a parchment-lined baking sheet and place in the refrigerator or freezer for 15 minutes to chill.  Bake scones for 14-17 minutes or just until cooked through in center.  Remove from the oven and cool before drizzling with maple glaze.  Glaze:  In a small bowl whisk together the confectioner’s sugar and maple syrup until completely smooth.  Slowly add enough milk until the mixture slowly drips off a spoon.  Drizzle the glaze generously over scones and let the icing set for 10 minutes.

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