Breakfast is my favorite meal to make or shall I say bake? Two weeks ago my husband and I went to the Beaver County Maple Syrup Festival at Bradys Run Park. This was our second year attending this show. The event has numerous venders for arts and crafts. The show also holds a large pancake breakfast (which get there early because there is always a long line). You can pretty much purschase anything maple flavored down to maple syrup cotton candy! Which by the way I had to purchase for my nephew.
This year the festival was the first weekend in April. The event is usually the last week in March or first weekend of April.
The best item to purchase is their local maple syrup and freshly ground whole grains. I love purchasing their cornmeal and buckwheat. There is nothing quite like freshly whole grains & pure maple syrup.
Ingredients:
3/4 cup Buckwheat
1 cup diced apples (peeled) (3 extra small)
3/4 cup diced fully cooked bacon
2 1/4 cup AP flour
1 TB baking powder
1 tsp kosher salt
1/2 tsp baking soda
1 tsp maple extract
3 TB pure maple syrup
1/2 cup cold butter, diced
1/2 cup buttermilk
1 egg
Directions:
1. Preheat oven to 425 degrees. Line a half sheet pan with parchment paper, & set aside.
2. In a medium glass bowl whisk flours, salt, baking soda, & baking powder.
3. Cut in the cold butter to the dry ingredients. Work the flour and butter with your fingers & hands until the texture is course and resembles wet sand. Set aside.
4. In a small bowl whisk the egg, buttermilk, maple syrup and extract. Add the liquid ingredients into dry and also the apple & bacon. Work the dough with a wooden spoon until all ingredients are moist. Be sure not to over mix.
5. Place the dough on a heavily floured surface. I like to do this on parchment paper. Form the dough into a 14 inch circle, cut into 8 large scones.
6. Place each scone on the prelined parchment paper. I was able to line all 8 on one sheet. Bake for 20 minutes at 425 degrees.
7. Remove the scones from the pan and allow to cool on wire rack. Enjoy!
