Recipe challenge, week twenty-two (which was supposed to be last week)
I don't bake much anymore. There's a plethora of reasons why and why not. It probably has to do with the fact that I'm always doing eight things at once so it's really hard to complete a task within a given timeframe. Baking requires that.
I honestly have nothing to say about these other than they are good. I mean, really GOOD. I made them, ate three, and then took the rest to school and dropped them off in the lounge. They were gone in an hour. These scones are both chewy and flaky at the same time. I don't know how I achieved that but it was pretty remarkable (if I do say so myself).
3/4 cup milk (I used unsweetened coconut milk)
1 t. apple cider vinegar
1 t. maple extract
2 t. vanilla extract
2 1/4 cup flour (plus more for rolling)
1 T. baking powder
3 T. COLD butter, diced
1 egg, beaten
1 T. sugar
In a large bowl, whisk together the milk, vinegar, egg, and extracts.
In a separate bowl, mix the flour and baking powder. Cut in the butter using a pastry blender, a potato masher, or two forks. If you feel like getting fancy, you can use a food processor or blender. You just want the butter to be in tiny chunks, mixed in with the flour.
Using a wooden spoon, mix the flour/butter into the wet ingredients just until blended. Don't over mix. On a floured cutting board, roll it out into a 10 inch circle (a lot like pizza dough). You want it to be about half an inch thick. Place it on a greased cookie sheet and slice it into wedges (I use a pizza cutter). Brush the top with the beaten egg and then sprinkle with sugar.
Bake at 375 degrees with 18-22 minutes until golden brown. Allow it to cool and then drizzle with the glaze.
1 cup powdered sugar
1 t. maple extract
1 t. milk (or enough to give it a smooth consistency)
Whisk together the sugar, extract, and milk until very smooth.
Store these scones, covered, for up to a week.