Carpe Diem et Sconem! A little travelogue and some recipes for summer inspiration from our magical trip to Small Point, Maine. Each day begins and ends at the kitchen table.
Maine Brown Sugar Scones
- 2 cups all-purpose flour
- 1/4 cup wheat germ
- 1/2 teaspoon kosher salt
- 1 tablespoon baking powder
- 1/3 cup light brown sugar
- 6 tablespoons cold unsalted butter
- 1 cup heavy cream
- Granulated sugar for sprinkling
Heat oven to 400. Whisk together flour, wheat germ, salt and baking powder in a mixing bowl. Add brown sugar and mix to combine. Cut in butter and work gently to form a coarse sand like crumb. Gradually add cream and work just until dough holds together. Cover work surface with parchment paper and pat or roll dough into a 1/2 thick rectangle. Cut dough into 10 to 12 rectangles and transfer to a parchment lined baking sheet. Lightly brush scones with cold water and sprinkle with sugar. Bake until scones are golden brown and cooked through, about 20 minutes. Serve hot with butter and jam.