Maple Walnut Scones

Source: Simply in Season
Date tried: April 26, 2012
Yield: 5-6 servings
Time needed: 25 minutes

 This is simple enough and quick enough to make for breakfast.  Of course, it is in the “Spring” section of the cookbook.

Maple Walnut Scones

Maple Walnut Scones
3 ½ cups (875) ml. flour
1 cup (250 mL) walnuts or other nuts, finely chopped
4 tsp. baking powder
1 tsp. salt
2/3 cup (150 mL) chilled butter
1 cup (250 mL) milk
½ cup (125 mL) maple syrup

Preheat oven to 425oF (220oC)
Grease a baking pan.
Combine flour, nuts, baking powder and salt.
Add the butter, cutting it in until the mix is crumbly.
Quickly stir in milk and syrup.
Work mix into a soft dough.
Turn it out onto a board. Knead gently 5-6 times.
Roll out into a circle about ½” (1 cm.) thick and 7” (18 cm) across.
Cut into 10-12 wedges and place on baking pan.
Bake 15-18 minutes until golden.  Serve immediately.

Currant Biscuits

Source: May All Be Fed: Diet for a New World
Date tried: June 21, 2015
Yield: about 15 biscuits
Time needed: about 30 minutes

The picture flatters these biscuits. I was delighted to find some locally grown and ground flour at the farmer’s market—a rarity in this part of the country. And I wanted to try it out. I am not sure whether it is my own ineptitude with biscuits or that it was clearly not the right flour to use, but the biscuits did not rise well at all. In any case both the biscuits and the flour deserve another try: just not together.

Currant biscuits

Currant biscuits

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