I’ve not made scones for a little while but I quite fancied them this weekend, plus, I also wanted to try out an old recipe which I found in a recipe pamphlet that belonged to my Great Grandma.
The original recipe was for “Golden Scones”, golden because of the golden syrup used in the mix instead of sugar. It also used wholemeal flour, bicarb of soda and very little butter, and to be honest the first batch I made following the recipe turned out very short and dry, so I’ve adapted it and here it is!
Golden Maple Mini Scones
This recipe makes approx 14 little scones.
225g self-raising flour
Pinch of salt
Half a teaspoon of baking powder
50g unsalted butter-cold and cut into small cubes
60g golden syrup-I used maple flavoured
1. Preheat the oven to 160 fan and grease and line a large baking sheet with baking paper.
2. Place the flour, salt and baking powder into a large mixing bowl and stir.
3. Add in the cubes of butter and rub the butter into the flour until it resembles breadcrumbs.
4. In a small non-stick pan, warm the syrup and milk together on a very low heat-you just want the syrup to melt down so that you are left with tepid syrupy milk.
5. Pour the syrupy milk into the flour mix and using your hands bring the mixture together to form a soft dough.
6. Turn the dough out onto a floured surface and form into a round. Roll the dough out until about 1cm thick and then cut out your scones using a 5cm round cutter. Place onto your baking sheet making sure to leave a gap between each scone. Brush the top of each scone with a little milk.
7. Place in the oven and bake for about 10-15 minutes until golden brown.
8. Serve warm and split with some butter and jam or some clotted cream and jam in the middle-yummy!