Maple Syrup Scones: a Transitional Scone.

Oh Hiiiiiii. Scones. Yesssssss. It's sooooo almost scones season. Oh ok I know it's not really 'almost' but it's a thought I cling to as I shut the curtains at half 4 rather than half 3 and when I can run through the park without fearing for my death resulting from a trip over a root because I can NOT see where I'm going.

And these are THE perfect transitional scones; not an airy fairy cream and jam summer scone but also not an 'eat this and you're set for an ice marathon' winter scone. Crispy on the outside, spongy on the inside they are a wonderful February weekend breakfast.

They also act in contribution to the beating of that horrid feeling which my tummy always gets this time of year as it gets tired out of digesting hot heavy winter carbs, yet still really wants and needs them. The oats are a nice and friendly type of stodge and the maple syrup a rather worthy feeling sugar.

Another positive supplied by these little lumps of cheer is the fact that they enabled Mr Love and Cake and I to technically have the same breakfast. Well there was no bacon on mine, and no banana on his but still, the premise was the same and that's the sort of simple Saturday morning harmony that should be cherished (okokok quit your pretend vomiting, you know I'm a big fat sap). With Love and Cake.

Maple Syrup Scones

Adapted from Rose Bakery's Breakfast, Lunch, Tea.

A few notes:

• As with all scones, the less intervention; pressing and squashing and rolling, the better. See here for my 'perfect scone tips'. The only thing is, because of the inclusion of the oats in the dough, I didn't want to use a food processor, so just rubbed the butter in with a plain old fingers.
• If you don't have any wholemeal flour and don't fancy buying some just replace it with more plain.
• You can of course use round cutters if you fancy, I just find cutting squares with a knife means less dough squashing and hence increases your chances of super light scones.

Makes 8

You will need

A heavily greased or lined baking sheet

260g plain flour

80g wholemeal bread flour

35g oats, plus extra for topping

1 heaped tbsp baking powder

1 heaped tbsp caster sugar

160g cold butter, cubed

4 tbsp maple syrup

4 tbsp milk, plus extra for glazing

• First let your oven preheat to 200 °c.
• Next combine the flours, oats, baking powder and sugar in a large bowl and rub in the butter until it just about starts to look like fine breadcrumbs, though don't go at it for too long.
• Then make a well in the centre and add the milk and maple syrup to the mixture. First mix it in with a fork and then get your hands in there and softlysoftly bring the dough together, adding more milk if you need.
• Turn out onto a floured surface and cut the dough in half. Shape each half into a rough square, about 4 or 5 cm think. 
• Cut each square into 4 smaller squares and transfer each scone onto your baking sheet.
• Bake for 15 minutes until golden brown. They will still be a bit squishy so leave to cool on the baking sheet for 5 or 10 minutes before transferring to a wire wrack ooooor splitting open and getting creative with your toppings. Bacon went down well and my bananas were brill. May I suggest giving toasted pecans a try too...whatever, a drizzle of more syrup is a must.