Maple Scones

INGREDIENTS

  • 9 oz all purpose flour (about 2 cups) plus a bit more for dusting

  • 1 Tablespoon baking powder

  • 2 Tablespoons Vermont Sticky Maple Sugar plus some for dusting the top

  • 1 teaspoon salt

  • 2 oz coconut oil (about 1/4 cup) softened - not melted

  • 6 oz fresh berries/dried is great if you don’t have fresh (about 1 cup)

  • 1 Tablespoon lemon or orange zest

  • 8 oz milk of your choice (I like unsweetened coconut milk)

Mix flour, baking powder, maple sugar, salt and coconut oil in food processor. Pulse until oil is mixed with powder. Transfer to bowl. Stir in milk, zest and berries. Mix.

Once mixed, place on lightly dusted parchment paper that is on a baking sheet. Press into 7” round wheel

Refrigerate for 10-20 minutes

Preheat oven to 400 F

Cut wheel of dough into 6 wedges

Dust with Vermont Sticky Maple Sugar and place on baking sheet

Bake until puffy and golden brown-about 25 minutes

Baked Goods, BreakfastKrista Powers