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)
makes 12
- 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.
6 Responses
These look delicious Lucy!
Thank you x
😀 x
How cute are those? You are a very gifted baker indeed. A note about maple syrup, which we always had in the fridge (or “ice box” as my Dad called it) because my Dad was from New England where it was almost as ubiquitous as it is in Canada: It keeps forever. As long as you keep your opened maple syrup in the fridge it will literally go on for years. You may have to rinse the top with hot water to get it open, but I have never seen it go off in any way. And I’m not exaggerating when I say we kept for years and years!
What a great tip – I had no idea! I better buy some more 😉
Oh yes! It keeps and keeps and keeps. And it has such a low glycemic index that I never get blood sugar crashes unless I eat a ton of it over pancakes. A perfect food indeed.