Maple Raisin Scones

Breads, Muffins and Scones

Yield: 8 large scones
Recipe: 117/200
“Back to Baking”, pp. 260

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    The main reason why I decided to do these scones was because I had almond milk in my fridge, a rare event, and thought it was the perfect opportunity use it for a recipe. I must admit that I had serious doubts about how good this recipe would be. Not because I don’t like scones, I love scones, but I thought the texture of the raisins would be very strange in a fluffy crunchy scone. I am a texture person, after all. I was wrong! This dessert took no time at all to make and was delicious! The raisins actually provided a nice texture to the scones and added some sweetness without being overwhelming. Delicious! Who would’ve thought to put raisins in scones?! Anna Olson, that’s who. Great idea. I cannot recommend these scones enough. Easy, tasty, not too sweet and dairy- and egg-free!

Ingredients:

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon salt
  • ¾ cup + 1 tablespoon almond or soy milk
  • ½ cup + 1 tablespoon pure maple syrup
  • 3 tablespoons vegetable oil
  • ½ cup raisins

Directions:

  1. Preheat oven to 375°F. Line a baking tray with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, cinnamon, ginger and salt.
  3. In a separate bowl, whisk together the ¾ cup of almond or soy milk, ½ cup of maple syrup and vegetable oil.
  4. Make a well in the centre of the flour and pour in the mixed liquids. Stir the mixture with a spatula until it becomes too hard to do, then turn the dough onto a lightly floured work surface, add the raisins on top of the dough and knead it until it just comes together.
  5. Shape the dough into a disc of about 8 inches in diameter and cut into 8 wedges. Place the scones onto the prepared baking tray, leaving two inches between them.
  6. Stir together the remaining tablespoon of almond or soy milk and maple syrup, and use to brush the tops of the scones.
  7. Bake for 20 to 25 minutes, until the tops of the scones are golden brown. Serve warm or at room temperature.

Valerie

Maple Pecan Chocolate Squares

Cookies, Bars and Biscotti

Yield: about 16 squares
Recipe: 47/200
“Back to Baking”, pp. 60

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     I had pecans. I had chocolate. The only logical thing to do was to make the delicious-looking maple pecan chocolate squares seen in Anna’s cookbook. They looked rich and buttery, and they were exactly that! Uncomplicated to make, rich, chocolatey, buttery and crunchy (due to the pecans, of course!), these bars make the perfect dessert when in need of a little boost of energy. The addition of  maple syrup provides the much desired sweetness and distinct flavour. 

Ingredients for base:

  • 1  1/4 cups all-purpose flour
  • 1/2 cup icing sugar, sifted
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold

Ingredients for filling:

  • 1/2 cup packed dark brown sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 2 eggs
  • 1/2 cup pure maple syrup *
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar or lemon juice
  • 2 cups pecan halves
  • 1 cup chocolate chips

Directions:

  1. Preheat the oven to 350°F. Grease and line an 8-inch square pan with parchment paper, making sure that the paper comes up the sides.
  2. In a bowl, stir together the flour, icing sugar and salt until well combined.
  3. Cut in the butter using your fingers or a food processor until the mixture is an even and crumbly texture. Press this mixture into the prepared pan and bake for 15 minutes, until the edges are golden. Cool the crust while preparing the filling.
  4. For the filing, stir together with a hand or stand mixer the cornstarch, baking powder and cinnamon.
  5. Whisk in the eggs, maple syrup, butter, vanilla extract and vinegar or lemon juice until the mixture is homogenous.
  6. Stir in the pecan halves and the chocolate chips and mix well.
  7. Pour the mixture over the cooled crust and bake for about 25 minutes, until the outside edges of the filling are bubbling and the centre still has some movement when the pan is moved. Cool to room temperature, then chill completely for a couple of hours before slicing.

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Note:

* I used plain maple syrup as opposed to pure maple syrup and the squares where still delicious. Probably less rich and sweet than if I had used pure maple syrup, though!

Valerie