Here is the latest edition of Sharyn’s pantry: Norma O’Collin was working at a local Bed and Breakfast and planned to bake these scones for their breakfast. The original recipe came from Jean Pare’s Muffins and More Cookbook and asked for molasses. But alas, there was no molasses in their pantry. Norma decided to try substituting with maple syrup. A new scone recipe was born with great results. There was a European food critic staying at the Bed and Breakfast that day. He told Norma that these were the best scones he had ever eaten. High praise for Norma’s baking! Norma brought me in a pan of these scones still warm from her oven while I was working last Saturday. Delicious! Thank you Norma for your kindness and truly delicious scones!
2 cups unbleached all purpose flour
1 tbsp. granulated sugar
2 tsp. baking powder
1/2 level tsp. baking soda
3/4 tsp. fine salt
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 cup butter or margarine
1/2 cup Thompson raisins
1 egg, beaten
1/4 cup pure maple syrup
1/2 cup sour milk (To sour milk, just add a tsp. of lemon juice or plain white vinegar to the milk in the measuring cup, stir and allow to sit for a minute or two, the milk will turn sour.)
milk or cream for brushing the tops of the scones before baking sanding sugar or granulated sugar for sprinkling on the tops of the scones before baking
-Pre-heat your oven to 400 degrees F. Line a baking sheet with parchment paper.
-In a large bowl, combine the flour, sugar, baking powder and baking soda, salt, cinnamon and ginger together.
-Cut in the butter or margarine and make a well in the centre of the mixture.
-In a small bowl, whisk together the egg, maple syrup and sour milk.
-Pour the liquid mixture into the well in the dry ingredients. Using a fork, mix gently until everything is combined. Add in the raisins. Mix gently.
– Turn out the dough onto a lightly floured counter top. Divide the dough into 2 equal portions.
-Place the dough portions onto the parchment lined baking sheet.
-Shape the dough into 2 – 6″ rounds. Flatten out to 1″ in thickness and using a knife, score each round into 6 wedges.
-Brush the top of the scones with milk or cream and sprinkle with sanding sugar or plain white sugar. (I like the sanding sugar as it has a bit more texture.)
-Bake the scones in a pre-heated 400 degree F. oven for about 25 minutes.
-Split each wedge and serve with butter and jam and a nice cup of tea. ENJOY! NOTE: For even more ginger flavour, I would add 1/3 cup of so of chopped crystalized ginger as well as the ground ginger.