My bottle of maple syrup was looking at me from the kitchen cupboards the other day. It’s so far been put to good use in my popcorn recipe but I was after an interesting idea for the rest of the bottle – it is after all a rather expensive ingredient here in the UK, at over £5 for a reasonable quality one. Can’t just waste the stuff. For me, scones are one of the perfect sweet treats – light and tempting, and quite handy for an after school snack, so experimental maple syrup scones. Well, all I can say is wow – a real punch of maple syrup flavour in such an unassuming looking little scone, there is no need for extra jam on top of these.
Maple Syrup Scones (dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)
- 450g plain flour
- 3 tsps baking powder
- 75g dairy-free spread, such as Pure
- 50g caster brown sugar
- 1 tsp vanilla essence
- 200ml oat milk
- 100ml maple syrup
- 1 tbsp muscovado sugar for sprinkling
– Preheat the oven to 200 degrees Centigrade/Gas mark 6
– Sift the flour and baking powder into a large bowl.
– Stir in the sugar.
– With your fingertips, gently rub in the dairy-free spread until the mixture looks like breadcrumbs.
– Make a well in the centre and pour in the oat milk and maple syrup.
– Bring together to a soft, sticky dough.
– Turn onto a floured surface and very gently bring together to a soft, smooth dough.
– Pat out with your fingers until 3 cm thick.
– Cut out with a 6cm cookie cutter (or whatever size you choose)
– Place on an oiled and floured baking sheet.
– Brush the tops with oat milk and sprinkle with sugar.
– Bake for 20-25 minutes, until golden on top.
– Cool on a wire rack.