Maple Cream Scones

2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
4 tablespoons cold butter, cut into 1/4-inch pieces, plus 2 tablespoons butter, melted
3/4 cup heavy cream
1/4 cup plus 2 tablespoons pure maple syrup

Heat oven to 425° F.  Lightly grease a baking sheet.

Combine the flour, baking powder, and salt in a large bowl.  Cut the butter pieces into the flour until the mixture resembles coarse crumbs.  Make a well in the mixture.

Blend the cream and 1/4 cup of the maple syrup and pour the mixture into the well.  Stir just until the dough coheres.

Lightly flour a work surface.  Turn the dough onto the surface and knead four or five times, gently.  Pat or roll to a thickness of about 3/4 inch.  Cut into 2 1/2-inch to 3-inch rounds with a biscuit cutter, and place on the prepared baking sheet.

Stir together the melted butter and remaining 2 tablespoons maple syrup, then brush a little on each scone.  Keep the remaining syrup mixture warm.  Bake the scones for about 15 minutes, until golden.  Spoon the remaining warm syrup mixture over the scones.  Serve hot.

Makes about 12 scones.

From Maple Syrup Cookbook by Ken Haedrich