Another recipe from the famous Rose Bakery in Paris! For quite a while I have fancied Rose’s maple syrup scones. When my daughter and our friend Lenka felt like trying out some new recipes for a tea party I seized my opportunity and suggested the scones. Equipped with the BREAKFAST-LUNCH-TEA cookbook and all the necessary ingredients and tools, making scones for the first time went very smooth.

Rose Carrarini doesn’t exaggerate saying that these scones smell like heaven when they just come out of the oven! They are soft and light and warm and taste great with any topping (even tomato paste, as I discovered the next day).

Maple syrup scones

260g (1 3/4 cups) plain flour
80g (1/2 cup) wholewheat flour
13g (1/2 cup) rolled oats
1 very heaped tablespoon baking powder
1 very heaped tablespoon sugar
1/2 teaspoon salt
160g (3/4 cup) butter, cut into pieces, plus extra for greasing
4 tablespoons maple syrup
about 4 tablespoons milk
1 egg, beaten

Preheat oven to 200°C (400°F) and grease a baking tray with butter.

Sift the plain and wholewheat flours into a bowl and mix in the oats, baking powder, sugar and salt.

Add the butter and rub in wit your fingers until the mixture resembles fresh breadcrumbs.

In another bowl, mix together the syrup and 4 tablespoons milk.

Make a well in the middle of the flours and oats and pour in the syrup and milk mixture. Use a fork to work it into the dry ingredients. Finish by hand: just lightly bring everything together to form a firm but softish dough. It must not be sticky at all.

On a lightly floured surface, pat or roll the dough into a solid shape about 3 cm thick. Using a 5cm cutter (or a shot glass) cut the dough into rounds and place them on a greased baking tray.

Glaze the tops with the beaten egg, and bake for 20-25 minutes until lightly golden.

Enjoy!