From my story, “Blood? Guts? Only after a good breakfast…”
2 cups all purpose flour
3 tbs maple syrup
2 tsp baking powder
¼ tsp salt
6 tbs unsalted butter (or butter substitute), diced into cubes
1/3 cup chopped walnuts, plus extra for sprinkling
1/3 cup chopped, dried papaya (optional)
1/3 cup plain Greek yogurt
1 large egg
1 tsp vanilla
For maple glaze: whisk together ¼ cup confectioner’s sugar and 2 tablespoons maple syrup
In a bowl or large glass measuring jug, whisk the maple syrup, egg, vanilla, and yogurt together until smooth.
In the bowl of a stand mixer fitted with the paddle attachment mix the flour, baking powder, and salt briefly.
Add the cubed butter and mix on low speed until the butter has reduced to pea-sized clumps.
With the mixer on low, pour in the liquid ingredients and continue to mix briefly, just until the dough pulls together.
Turn the dough onto a floured board. With your hands, pat the dough into a ½” thick even rectangle measuring approximately 12” by 8”. Gently fold the dough in half.
With a rolling pin, gently roll the dough until it is again a ½” thick rectangle, approximately 12” by 8”. Fold the dough in half, and using the rolling pin, lightly roll the dough until it is again approximately ½” thick.
Using a floured biscuit cutter or knife, cut the dough into the desired size portions (mine were 2” x 2” triangles) and arrange on a parchment-lined cookie sheet.
Refrigerate the unbaked scones for 20 minutes while pre-heating your oven to 450˚F.
Brush the tops of the scones with beaten egg, and sprinkle with finely chopped walnuts. Bake for 7 to 8 minutes (longer for larger scones), or until browned.
Cool thoroughly before drizzling with maple glaze.