It's a good thing this recipe only makes two scones because if it made any more than that I would be in deep, deep trouble! These are fabulous! I found the recipe over on a page called Dessert for Two and it looked like it would be somethine we might enjoy and so I went for it!
On looking a bit closer at the recipe I could see that it was a riff on a delicious scone recipe from Wolfgang Puck, albeit of a much smaller quantity and with a Maple Glaze added. There really IS nothing new under the sun, only new ways of doing things!
I didn't do anything different, I just made them and baked them and then we devoured them. I have done the hard work of converting the measurements to UK measurements and that is how I made them, using UK measurements, so that I could be sure that they worked, and they did. So that was my addition to the recipe.
You really have to bake these. They are quite simply amazingly fabulous. You can thank me later. ;-)
*Small Batch Maple Glazed Black Pepper Scones*Makes 2 very large sconesPrintable Recipe
These are absolutely flippin delicious. Adapted from a recipe found on Dessert For Two.
175g of plain flour (1 1/4 vups)50g caster sugar (1/4 cup)1/4 tsp salt1/4 tsp baking soda1/2 tsp baking powder1/2 tsp freshy ground black pepper4 TBS unsalted butter cold78g of heavy cream + 1 TBS (1/3 cup +1 TBS)1 large free range egg yolk
You will also need 1 additional TBS of cream
To glaze:43g of icing sugar, sifted (1/3 cup)1 1/2 TBS real maple syrup (plus some of the additional TBS cream from above)
Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking sheet with some baking paper. Set aside.
Sift the flour, sugar, soda, and baking powder into a bowl. Stir in the black pepper. Dice the butter and drop it into the mixture. Rub it in using a snapping motion with your fingertips until the mixture resembles fine bread crumbs. Whisk together the egg yolk and cream. Pour this over the flour mixture and then mix together with a fork to make a shaggy type of dough. Don't overmix, but all of the ingredients should be well incorporated. Using your hands, divide the dough in half and shape into two mounds on the baking sheet, leaving plenty of space in between to spread. (I would leave 4 inches)
Brush with some of the additional TBS of cream.
Bake in the preheated oven for approximately 15 minutes until golden brown at the edges and a toothpick inserted in the center comes out clean.
While the scones are baking, whisk together the icing sugar, maple syrup and leftover cream to make a thick glaze. You may need to add a drop or two of warm water. Spoon this mixture evenly over the scones as soon as they come out of the oven. Serve warm.
Mmmm . . . gorgeous served warm, and pretty damn good served cold. These babies are huge so Todd and I shared one the first day and then had the second one the day after cold. Scrumdiddlyumptious!
Bon Appetit!
