Maple Nut Scones

I've realized that using a Mac with Blogger has its drawbacks. Like not having the option to insert a cool link into my post (that one down below was only acheived because I used a PC that time). Instead you get this: http://allrecipes.com/Recipe/Restaurant-Quality-Maple-Oatmeal-Scones/Detail.aspx. Not exactly pretty, is it? Nonetheless, this link goes to a great scone recipe that I use regularly, even switching it up and making other flavors. My Gingersnap version is widely appreciated (at least the people at the local lumberyard love it). I do, however, make a few changes and have a few tips, if you should like to make these. First, I don't add the dried cherries, but instead a cup of chopped walnuts. Also, scones are a type of biscuit. I have no idea why so many of their recipes ask you to stir in the extras after mixing in the liquids. That is a quick way to end up with some tough, nasty scones. Instead, stir in any extras (nuts, raisins, poppy seeds) after you've cut in the butter and before you stir in the liquid. Speaking of the liquid, I add an extra splash of buttermilk so that I don't have to stir as much to wet all the ingredients, and I use 1 teaspoon of maple extract, not 1/2 of one. Why, you might ask? Because I am my father's daughter; if 1/2 is good, 1 must be extra good. (But don't tell him that. I enjoy teasing him mercilessly about the fact that if he's sent to the store for one quart of half-and-half, he inevitably comes home with two, "Just in case." This goes for most everything.)

Back to the stirring and preparation of the scones, I find that you should start off by gently folding to incorporate dry and wet ingredients. Then, when it's almost all mixed, I get my hands dirty (and sticky) by gathering the multiple lumps and working in that stubborn bit of dry lingering in the bottom of the bowl by patting the lumps into a large ball and dabbing the damp outside into the lingering dry bits. When you're done, the whole thing should be a moist, somewhat sticky ball. Don't try to pack the ball too tight, though, because you might ruin some of the biscuit structure. Basically, over-mixing is your enemy while making scones. Put a very liberal amount of flour on your counter, do NOT knead the dough as the recipe tries to trick you into doing, and proceed to divide the dough and cut as the recipe tells you. If you put this dough on a lightly floured surface, you WILL be using something to scrape it off. It sticks. But the end result is delicious. Oh, and keep an eye on them the first time you make them. Ovens are finicky appliances, and you don't want to end up with burnt scones. I top mine with a "never the same twice" icing of powdered sugar, dash of salt, maple extract and hot water or coffee. If you make it runny enough (but not so much that it just sinks into the scones), and put it on after they've cooled a bit, it should harden nicely on the outside. I find these store best uncovered, as when they're covered they tend to get sticky. Enjoy!