Maple Scones

I made maple scones on Sunday morning from a recipe I noticed in The New York Times last week. They came out soft, light and airy, as opposed to dense and thick, and I thought they were perfect. I loved the color of them too (they really turned golden brown), though Lou said he thought he could taste a little too much baking powder. We ate them immediately after I pulled them out of the oven with hot coffee.

Here's the recipe:

MAPLE SCONES
Adapted from the Samuel Sewall Inn, Brookline, Mass.
Time: 30 minutes

1 cup whole wheat flour
1 cup white flour (more as needed)
2 tablespoons (packed) brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 pound (1 stick) chilled butter
1/2 cup chopped toasted walnuts or cooked wheat berries
1/3 cup maple syrup
1 large egg
2 tablespoons milk, or as needed
Vegetable oil or nonstick spray for greasing baking sheet.

1. Heat oven to 400 degrees. In a large bowl, combine whole wheat flour, 1 cup white flour, brown sugar, baking powder and salt. Using a pastry blender, or two knives scissors-fashion, cut butter into flour mixture until mixture resembles fine crumbs.
2. Add nuts or wheat berries. Stir in the maple syrup and egg and just enough milk so that dough leaves side of bowl and forms a ball. Turn dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly; if dough is very soft, roll in flour again. Transfer to a lightly greased baking sheet. Pat or roll into an 8-inch disk; cut into 8 wedges, but do not separate.
3. Bake until golden brown, about 20 minutes. Immediately remove from baking sheet, and carefully separate. Serve warm.

Yield: 8 servings.

(from The New York Times)

And here are a few more pics: