Spring is the perfect time to tap into Ontario maple syrup (literally!). With March break coming up, why not make the most of the week off and take those kids of yours (or some friends!) to visit an Ontario sugar bush and harvest your own maple syrup?
While staying at Mad Maple Country Inn you are sure to be treated to one of Miriam’s delicious breakfasts (using fresh eggs right from her own chickens!). With Miriam and Neil’s warm hospitality, profound knowledge of the area and beautiful estate, we highly recommend you visit them for a relaxing retreat.
- 2 3/4 cups pastry flour, plus extra for dusting
- 1/4 cup Ontario red fife wheat flour (optional)
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp fine salt
- 1 cup unsalted Ontario butter, frozen
- 1 1/2 cups organic, 35% Ontario cream
- 1/4 cup Ontario maple syrup
- 1 Ontario egg
- 1/4 cup organic sugar
- 1. Preheat oven to 375F and position rack int he middle of oven. Line a baking tray with parchment paper or a reusable baking try liner.
- 2. Sift all dry ingredients into a large bowl and whisk to combine.
- 3. Coat frozen butter in the flour mixture on all sides. Using the large holes of a box grater, grate butter into dry into dry ingredients.
- 4. With the tips of your fingers combine the grated butter into the flour.
- 5. Whisk 1 1/4 cups cream with maple syrup in a measuring cup, pour into the bowl with dry ingredients.
- 6. Using a fork, gently combine, scraping the rim of the bowl.
- 7. Finnish incorporating with tips of your fingers until mixture just comes together. Do not over mix.
- 8. Lightly dust a clean surface with pastry flour. Place you scone mixture on the floured surface. Lightly dust the top of dough with flour if needed.
- 9. Roll out to 1 1/2-2 inch thick. Use a pastry scraper or knife to make a large even rectangle.
- 10. Dust pastry scraper or knife with flour and cut out desired scone size by first making squares then dividing squares into triangles.
- 11. Using an offset spatula or knife, gently place scones 2 inches apart on the tray. Leaving enough room for rising and spreading.
- 12. Whisk the egg and remaining cream together. Brush tops of scones with egg-wash and sprinkle generously with sugar.
- 13. Bake until scones are golden brown, rotating tray once during baking. Approximately 12-15 minutes.
- 14. Remove try from oven and place scones on a cooling rack.
About Taste Tested
From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. With ?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing out their favourites of the season. Come discover what�s on our table � literally!