Yeany’s Maple Recipe of the Week: Butterscotch Maple Scones

| September 10, 2017

Yeany’s Maple Syrup and other maple products can be found at the following locations:

Clarion County Farmer’s Market
Divani Chocolatier, Foxburg
Haller’s Store, Tionesta
Visitors Center, Tionesta
The Little Store, East Hickory
Leeper Market, Leeper
Country Farm Supply, Knox
Hirsch’s Meats, Kossuth
Tom’s Meats, Brookville
Thoma’s Meats, Saxonburg
Pajer’s Farm Market, Sarver
Clarion River Organics, Sligo
The Pittsburgh Public Market
Farm Truck Foods, Beaver
Trax Farms, Finleyville
O’Neil’s, Clarion River Hill

Butterscotch Maple Scones

Ingredients

1-1/2 cups quick-cooking oats
1 cup chopped walnuts
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup cold butter
1/2 cup Yeany’s Maple Syrup
1/4 cup 2% milk
1/4 cup heavy whipping cream
1 egg
1 teaspoon vanilla extract
1 cup butterscotch chips

Glaze:

1/2 cup confectioners’ sugar
2 tablespoons Yeany’s Maple Syrup
1 teaspoon vanilla extract

Directions

~Spread oats and walnuts on a baking sheet. Bake at 375° for eight minutes (or until lightly browned, stirring occasionally. Remove to wire racks to cool).

~In a large bowl, combine the flour, sugar, baking powder, salt and oat mixture. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the maple syrup, milk, cream, egg, and vanilla; stir into crumb mixture just until moistened. (Dough will be soft.) Stir in chips.

~Transfer dough to a greased baking sheet. Pat into a seven-inch circle. Cut into eight wedges, but do not separate. Cover and refrigerate overnight.

~Bake at 400° for 25 to 30 minutes (or until golden brown).

~Meanwhile, combine glaze ingredients; drizzle over scones.

~Serve warm.

Cooking With Maple Products

Cooking with Maple Syrup

Pure maple syrup is slightly sweeter than cane sugar. It contains 62 calories per tablespoon as opposed to 54 calories per tablespoon for sugar. But – you use less maple syrup.

To use maple syrup in cooking: substitute 3/4 cup of syrup for each cup of sugar and reduce the liquid in the recipe by three tablespoons.

When using Maple Syrup to replace granulated white sugar, first make sure that using the liquid maple syrup will not hurt the recipe.

There is roughly the same amount of sugar in a cup of maple syrup as there is in a cup of granulated white sugar. Using the cup of maple syrup in place of the white sugar adds extra 3.7 ounces (1/3 to 1/2 cup) of liquid to the recipe. To balance the liquid in the recipe, you need to reduce other liquids in the recipe, typically water or milk, by the same amount, 1/3 to ½ cup, for each cup of sugar replaced.

To replace brown sugar, do the following:

1 cup loose brown sugar = ¾ cup maple syrup, reduce other liquids by ¼ cup
1 cup packed brown sugar = 1 cup plus 1 Tbsp maple syrup. Reduce other liquids in the recipe by just less than ½ cup.

Maple Sugar

Maple Sugar can be substituted for granulated sugar, cup for cup.

1 cup granulated sugar = 1 cup of maple sugar

Maple Sugar can also be used in place of brown sugar.

1 cup loose brown sugar = 1 cup maple sugar

If the recipe calls for “packed” brown sugar, I use the following amounts of maple sugar:

¼ cup packed brown sugar = ½ cup maple sugar
½ cup packed brown sugar = ¾ cup maple sugar
¾ cup packed brown sugar = 1 cup maple sugar
1 cup packed brown sugar = 1 ¼ cups maple sugar

I increase the maple sugar by ¼ cup more than what the recipe calls for in packed brown sugar.

About Yeany’s Maple:

Yeany’s Maple is a 3,000 tap operation in Forest County, producing approximately 1,000 gallons of maple syrup each year.

Maple Grades

Pure Pennsylvania Maple Syrup is graded by colors called Amber.

Light Amber: very light in color. Delicate but clear maple flavor. Used primarily to make maple sugar candies, maple cream, and/or other delicate sweets.

Medium Amber: Typically the most popular grade of syrup being used on pancakes, waffles, French toast or anything that needs a little maple syrup sweetener. It is a bit darker than the Light Amber and has a more pronounced maple flavor.

Dark Amber: Deep colored amber with a strong maple flavor. Very popular for those who prefer and appreciate a more robust maple flavor. It works well in baked goods.

Grade “B”: very dark in color and a bold maple flavor. It is often called “cooking syrup.” Used most often for cooking & baking. Works very well for meat glazes, candied yams & sweet potatoes, baked beans, and desserts that call for an assertive maple flavor.

For more from Yeany’s Maple Syrup, visit https://www.facebook.com/pages/Yeanys-Maple-Syrup/161532047254784.


Copyright © 2018 EYT Media Group, Inc. All rights reserved. Any copying, redistribution or retransmission of the contents of this service without the express written consent of EYT Media Group, Inc. is expressly prohibited.

Category: Breads, Breakfast, Dessert, Local News, News, Recipes