3 c. Whole Wheat Flour(or White Flour)
1T. Baking power
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. butter
1/2 c. milk
1/2 c. maple syrup
1 1/2 tsp. vanilla
1/4 c. walnuts finely chopped
3/4 c. cranberries
Devonshire Cream
1c.Heavy Whipping cream
3T.Powdered sugar
3tsp.Maple syrup
1/4tsp. vanilla
3/4 c. sour cream
Preheat oven to 350. In a Bosch mixer combine flour, salt, baking powder, and baking soda. Cut in butter with pastry blender fork or whisk in Bosch until mixture resembles coarse crumbs. In a 1 cup liquid measure combine milk, maple syrup and vanilla. Add to dry ingredients and mix until a sticky dough is formed. You want the dough to be sticky trust me! Turn out the dough onto a floured work surface and knead very gently until dough holds together by absorbing flour on your work surface. Pat into a round circle about 1 inch thick and with a knife cut into triangles.Place scones on cookie sheet in a circle 1 inch apart. Bake for 15-20min or until golden brown. While scones are baking make devonshire cream. Whip your cream until stiff and then add the powdered sugar, maple syrup and vanilla. Gently fold in sour cream. Serve scones warm with cream topping. You can save some chopped pecans to sprinkle on top of the cream.Enjoy!
