Tracey67....Maple Tea Scones

[Mamasue]

Tracey,

These scones came out excellent considering what I did. I didn't have whipping cream so I substituted with FF Half and Half. The batter was about the consistency of muffin batter so I added about another 1/4 to 1/2 (handful) of both flour and oats. The batter was still on the thick side but not dough to form, so I said to myself its better not to keep added more flour or I will wind up with a pasty, flour taste. I took the dough and plopped in on my slipat, sprinkled a dusting of flour on top so that I could flatten into a round and make the 8 cuts. Put in oven and said a hail mary. They came out wonderful and tender too.

The next time I make them I will add about one teaspoon of maple flavoring. I use nothing but Vermont maple syrup and even with that I would have liked a more pronounce maple flavor. I did add some maple flavor to the glaze and it was just right. And of course I will make sure that I have whipping cream just to see if the consistency is quite different.

All in all, this is a fab recipe and a keeper. Now what am I going to do with 7 wedges!! DH is on weekly fishing trip and daughter is in Boston for the weekend. Its just me and the animals! Anyone for a cup of tea and scones.

Thanks again! KValley.....you must try these and tell us if it compares to Starbucks. They are really easy to make!

[KValley]

After such a review? What if I made a batch, took one along on a hike tomorrow and froze the rest, to await DH's return? Does she have the willpower to eat just one? Mamasue, I'd love to come over, but the whole distance thing is a bit of an impediment. Could you fax me one ?

Do you think buttermilk would work in place of H&H or whipping cream- I have some to use up....

[Mamasue]

KValley......Ah whats a few miles between friends. I had a good belly laugh when I read your post! The only thing I am afraid of is because they are so good. I may misbehave and have more than one! Good idea....going to freeze them before I am tempted. Go for it...use your buttermilk or half and half. If the the dough comes out the consistency that I had, then just add about 1/4 to 1/2 cup more of flour and oats. It was amazing that it still worked out even though it was more like a thick batter than a dough. Oh, and my taste buds want more maple flavor....love the maple flavor. Add some maple flavoring if you have it on hand. Good Luck and post back if you do make them. I am curious if they are just like Starbucks. I honestly have to say I have never tried Starbucks but have had a maple scone from a wonderful fruit/produce stand in West Acton that I love to shop at.

Sue

[tracey67]

Sue...I'm so excited that you made these and liked them! I like your idea of adding FF half & half - I'm sure that really cuts down on the fat content. I'm going to do that the next time I make them. And I LOVE the idea of adding maple extract - I think that would put them over the top -- I love maple flavor and like you, only use pure Vermont syrup!

BTW...it sounds as if you're a fan of Idlewild (sp?). My PIL live in Acton and shop there all the time. I'm very jealous that you have it so close by, I was just there last week and it was the first time I had seen it since the additions -- it's even better than before. However, at 20 min. it's a bit of a trek for me to make for weekly shopping (oh, that sounds really wimpy of me, doesn't it?). I'll just have to content myself with Sudbury Farms.

tracey

[Mamasue]

Tracey....awesome scones...what more can I tell you! Do me a favor the next time you make them please try with the FF half and half and tell me what you think. They are lighter and not so heavy as a regular scone.

OH YES...Idlewild is my favorite place to go for fresh fruit and veggies. Also, their cheeses, breads, gourmet items, etc. etc. It is a little pricey but worth every penny. Like you, I live in Marlboro and the trip is a nice one on a Saturday or Sunday with DH. I haven't been for a month now and usually like to go at least 2 to 3 times a month.

Sudbury Farms is great too! I especially love their chickens (3 to 4 lb)...they are so tender and juicy. When I go I buy at least 3 or 4 of them and freeze them using my Foodsaver. They are much better than Perdue or supermarket brands here in town

BTW, what does tracey67 stand for? Tracey is your name, but is 67 the year you graduated, your house number, ages of two children.......just curious. Have a good day.

[sisofmamasue]

Hey Mamasue I hope you are going to save one of those scones for me. I'll be over tomorrow afternoon since I am with the DB today. BB can you tell my sister's DH is fishing for the week. I think I'm heading to Mamasue's for a few dinners this week...OK Sis

[sisofmamasue]

Hey Mamasue, DB wants to know if you will save one for him and do they have icing on them? hee hee
Sis
See ya tomorrow and have the coffee on...yippee

[Mamasue]

Very funny DS and DSB! Maybe if you both are good....real good...you may get a crumb! And yes, they have maple glaze...so there!

[Lynn B]

Mamasue or Tracey,

Somehow, I missed that recipe! It sounds wonderful! I am always looking for new scone recipes!

Could one of you please direct me to the thread where it is posted?

THANK YOU SO MUCH!!!!!
Lynn

[Mamasue]

Lynn...here it is. It is an old thread but Tracey67 replied to it a few days ago and posted the recipe. If I didn't start reading some old threads, I would have missed it too! They really are good with my boo-boo.

http://www.cookinglight.com/vbb/show...=&threadid=862

P.S. go down a little more than half way on the thread.

[Lynn B]

THANKS, SUE!!! You're a doll!!!



Lynn

[Mamasue]

Aw Shucks! You are most welcome!

[KValley]

When they have the BB!

Mamasue, tracey67- I made these today (nut that I am, heating up the kitchen on a hot day, only to make comfort food).

Okay, YUM!!! Dare I say that these scones are better than Starbucks?? Let me qualify this by saying they are not as rich and not coated with a thick layer of frosting that makes the Starbucks' scones so sinfully tasty, but therein lies the reason for my enthusiastic thumbs up- the guilt factor is nearly nil. Plus, the satisfaction that I made them, rather than contributing to the coffers of McCoffee, gave me an enormous sense of satisfaction!

I replaced the butter and whipping cream with margarine and low fat buttermilk. They were still rich, flaky. The batter was fine- no need to add additional oats or flour. I love the toasted pecans. And Mamasue- the addition of maple extract was a stroke of genius.

For the record, let it be known that I ate one and the rest are in the freezer, awaiting a Sunday morning omelette with DH.

[Mamasue]

KValley......I am soooo glad that you tried these scones and after tasting one the kitchen was worth heating it up! They are awesome! Thanks again Tracey. I will make note to use margarine and buttermilk the next time. BTW, if thick frosting is what you want, then just decrease the liquid to make it thicker and load it on.

[tracey67]

Sue, I wanted to tell you that I finally made these with your revision this weekend and they are SO tasty! I substitued FF H & H for the whipping cream with no problems. The only thing I screwed up on was toasting and adding the pecans. I forgot about toasting the pecans and toasted them just before I made the batter. Needless to say, they were still a little warm when I added them (which was also AFTER I had kneaded the dough a couple of times, since I forgot to add them before that). The dough instantly got much softer and I was afraid that I had ruined them since the hot pecans would start to melt the little butter pieces. Anyway, I did like you did and just plopped them on the pan and quickly threw them in the oven. They turned out GREAT! I DID make the thick glaze (what's a little hedonism in the topping when you used FF half & half in the dough) by adding a full cup of confectioners sugar instead of just 2/3 cup.

Thanks again for your great suggestion on cutting the fat! NOW I just need to find maple extract! I couldn't find it anywhere (and I looked in Price Chopper, Star, Sudbury Farms, and Penzeys) so I had to make them without it again. Any ideas?

BTW, Sue, did DH bring back lots of yummy fish from his trip?

tracey

[RebeccaT]

So that others can share in the joy that is the Maple Tea Scone!!!

These were originally posted by tracey67, and I made them last weekend for a brunch. They were WONDERFUL! I did what Mamasue did, and I subbed FF half and half for the whipping cream. I then added another 1/2 probably of flour, and formed them like drop biscuits onto my baking sheet. I also took her suggestion and added about 1/2 tsp. maple flavoring to the dough. They were SOOOO good, so tender, everyone wanted the recipe!

So if you haven't tried these before, YOU SHOULD!!

Oh, and here is tracey's original recipe since it's not on this review thread:

Maple Tea Scones

1 3/4 cups flour
1 1/4 cup rolled oats
4 tablespoons dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoons salt
3/4 cup chilled butter, diced
1/2 cup (or more) plus 6 tablespoons whipping cream
1/2 cup plus 2 tablespons pure maple syrup
1/2 cup chopped pecans, toasted
2/3 cup (about) powdered sugar

Preheat oven to 375. Whisk flour, oats, 2 tablespoons dark brown sugar, baking powder, baking soda and salt in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir 1/2 cup whipping cream and 1/2 cup maple syrup in small bowl to blend. Gradually add cream mixture to flour mixture, stirring just until dough comes together and adding more cream by tablespoonfuls if dough is dry. Gently mix in toasted pecans. Turn dough out onto lightly floured surface. Knead dough gently until smooth, about 5 turns. Using floured hands, pat out dough to 8-inch round; cut dough into 8 wedges. Transfer wedges to baking sheet, spacing 2 inches apart. Bake scones until golden and tester inserted into center comes out clean, @ 20 min. Transfer to rack.

Meanwhile, whisk remaining 2 tablespoons dark brown sugar, 6 tablespoons whipping cream and 2 tablespoons maple syrup in medium bowl to blend. Gradually whisk in enough powdered sugar to form thick glaze. Drizzle or spread over warm scones. Let stand until glaze sets.

[Terrytx]

Originally posted by Mamasue
Tracey,

The batter was about the consistency of muffin batter so I added about another 1/4 to 1/2 (handful) of both flour and oats. The batter was still on the thick side but not dough to form,

I had the same problem and finally got them on the baking sheet . They were really good, but what a mess.

[emily]

Ok, so instead of 3/4 cup of butter I used 3/4 of a stick This was initially a misread but I discovered my mistake in enough time to correct, but I had a coarse meal, so what the heck, I gave it a whirl.

Then instead of the cream I used 1% buttermilk and omitted the nuts.

I also added the 1/2 t maple extract (that stuff doesn't go bad right??? because mine is old )

The dough was like thick muffin batter. Rather than kneeding on a floured surface I squished it around in the bowl with my hand and then dropped by the handful onto the baking sheet.

They're in the oven right now and the dough tasted good, I'll report back later

Emily

[emily]

These are great!

Even with half the butter and buttermilk substitutions; oh, and I forgot to mention that I also used 1 cup white, 3/4 cup ww flour.

They are a wonderfully tender, flavorful scone. Even without the glaze - somehow even with 1 cup of powdered sugar, mine never became thick, so I poured some on half and left half plain. Yummy!!!

Thanks, Tracey

emily

[RebeccaT]

Thanks emily. It's great to know that I can halve the butter and still come out with a wonderful scone.

[RUSTYSMOM]

These scones are so fabulous. Has anyone run them through mastercook to determine nutritional info? I have reduced the butter to 5 tablespoons and used ff half and half as mamasue suggested - this worked great. I also omit the nuts. If somone would't mind putting this into mastercook or sharing what they have already in mastercook I would really appreciate it.

THanks Tracy - I am on my second batch this week today.

[tracey67]

Wow...what a surprise to see this thread pop back up again! Here's the info from Mastercook. I'll post this first version and then I'll make the changes suggested and show the nutritional info for that version. (Also, the original recipe called for 8 wedges, but these are really large, so I think you can easily get 12 servings out of it without sacrificing serving size.)


* Exported from MasterCook *

Maple Tea Scones

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins, Scones & Buns

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups flour
1 1/4 cups rolled oats
2 tablespoons dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter -- (chilled), diced
1/2 cup half-and-half, fat free
1/2 cup maple syrup
1/2 cup pecans -- chopped and toasted
2 tablespoons dark brown sugar
6 tablespoons whipping cream
2 tablespoons maple syrup
2/3 cup powdered sugar -- (about)

Preheat oven to 375. Whisk flour, oats, dark brown sugar, baking powder, baking soda and salt in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir 1/2 C. half & half and 1/2 C. maple syrup in small bowl to blend. Gradually add cream mixture to flour mixture, stirring just until dough comes together and adding more cream by tablespoonfuls if dough is dry. Gently mix in toasted pecans. Turn dough out onto lightly floured surface. Knead dough gently until smooth, about 5 turns. Using floured hands, pat out dough to 8-inch round; cut dough into 12 wedges. Transfer wedges to baking sheet, spacing 2 inches apart. Bake scones until golden and tester inserted into center comes out clean, @ 20 min. Transfer to rack.

Meanwhile, whisk remaining 2 T. dark brown sugar, 6 T. whipping cream and 2 T. maple syrup in medium bowl to blend. Gradually whisk in enough powdered sugar to form thick glaze. Drizzle or spread over warm scones. Let stand until glaze sets.


Source:
"adapted from Bon Appetit Dec. 99"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 349 Calories; 18g Fat (46.0% calories from fat); 4g Protein; 44g Carbohydrate; 2g Dietary Fiber; 41mg Cholesterol; 336mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 1 1/2 Other Carbohydrates.

[tracey67]

And now here's the info for the version that RUSTYSMOM uses:



* Exported from MasterCook *

Maple Tea Scones

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins, Scones & Buns

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups flour
1 1/4 cups rolled oats
2 tablespoons dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons butter -- (chilled), diced
1/2 cup half-and-half, fat free
1/2 cup maple syrup
2 tablespoons dark brown sugar
6 tablespoons whipping cream
2 tablespoons maple syrup
2/3 cup powdered sugar -- (about)

Preheat oven to 375. Whisk flour, oats, dark brown sugar, baking powder, baking soda and salt in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir 1/2 C. half & half and 1/2 C. maple syrup in small bowl to blend. Gradually add cream mixture to flour mixture, stirring just until dough comes together and adding more cream by tablespoonfuls if dough is dry. Gently mix in toasted pecans. Turn dough out onto lightly floured surface. Knead dough gently until smooth, about 5 turns. Using floured hands, pat out dough to 8-inch round; cut dough into 12 wedges. Transfer wedges to baking sheet, spacing 2 inches apart. Bake scones until golden and tester inserted into center comes out clean, @ 20 min. Transfer to rack.

Meanwhile, whisk remaining 2 T. dark brown sugar, 6 T. whipping cream and 2 T. maple syrup in medium bowl to blend. Gradually whisk in enough powdered sugar to form thick glaze. Drizzle or spread over warm scones. Let stand until glaze sets.


Source:
"adapted from Bon Appetit Dec. 99"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 260 Calories; 8g Fat (28.6% calories from fat); 3g Protein; 43g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 268mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

[RUSTYSMOM]

Tracey - thank you so much. I actually used the FF half and half in the glaze as well. This must take another gram or two of fat off... I guess I can have another. I did make eight (drop scones)- they are very filling - BUT so delicious I cannot resist having two.
Thanks again for sharing such a great recipe. I don't repeat many - this is a definite repeater!!

[KathrynY]

After reading all of the posts with substitutions above, I have to say that this recipe appears to be very forgiving! And with all that maple flavor, how could it NOT be good? Definitely going on my list to try.

Mamasue - LOVE the part about the Hail Mary - glad it worked!

[tracey67]

Oooops...sorry RUSTYSMOM, I forgot to change it to FF half & half for the glaze. I just did a quick check on MC and by making this change, you reduce the calories, per scone (for 12), down to 239. The fat grams go from 8 down to 6 grams! I save have another!

[claire797]

I made a batch of these following Rustysmom's revised recipe and they are very good. My question is, since I don't know that much about scones, are they supposed to be somewhat crumbly around the edges? I've had scones that have been more biscuit-like. These seem more cookie-like....maybe because of the oatmeal. Is that how they are supposed to be?

At any rate, they were very good!

Also, there's another maple scone recipe in this month's Bon Appetite. Has anyone tried it? It contains 2 egg yolks and no oatmeal. Also, it does not contain maple syrup -- only maple extract.

[RUSTYSMOM]

claire797- so happy to see you so active again- I take it your beautiful baby is doing better and by default Mom as well? I hope so!

I would have to say people have very different goals for scones. From my perspective a perfect scone is soft,moist and a bit flaky (not cake like though) on the inside and yes a bit crumbly on the outside. I think this recipe is perfection!

[claire797]

Originally posted by RUSTYSMOM
claire797- so happy to see you so active again- I take it your beautiful baby is doing better and by default Mom as well? I hope so!

I would have to say people have very different goals for scones. From my perspective a perfect scone is soft,moist and a bit flaky (not cake like though) on the inside and yes a bit crumbly on the outside. I think this recipe is perfection!

Thanks! Yes. Emma has been one happy baby for the past week and that makes for a happy mommy. The will-to-cook is back ....at least, the will-to-bake. I'm so much more of a baker than a cook.

I liked these scones very much, I just wasn't sure if I'd baked them correctly since some scones I've tried have been more like biscuits.
I froze some of the scones for later and I also froze froze half of the unbaked triangles as an experiment.

[Sami]

I just made these, using Rustymom's recipe. I think the batter doesn't stay together because of the less butter. I plopped the batter onto my counter on flour, floured my hands and pressed the dough into a circle. Cut it into 12 triangles, and theylooked nice. Then I took them off the counter and put them on my baking sheet and they took on a George Braque aspect. No 2 look alike and only one is round. The others are a totally of mismatched shapes, but I tried one and it is delicious. I am freezing the rest IMMEDIATELY or they will disappear. Thanks you.

Oh, and I have one question. The reduced fat recipe does not list the pecans in the list of ingredients but mentions in the procedure. In or out?????I left them out.

Sami