• home
  • contact
  • medias
  • Newsletter
  •  
  • fr
  • {"term_id":20581,"name":"D\u00e9jeuners et brunchs","slug":"dejeuners-et-brunchs","term_group":0,"term_taxonomy_id":20581,"taxonomy":"cat-recettes","description":"","parent":0,"count":31,"filter":"raw"}

    Les Marchés Publics de Montréal

    Beet and Maple Scones

    All recipes |  Appetizers, Lunch and brunch

    Beet and Maple Scones, Déjeuners et brunchs
  • Total time : 45 min
  • Discover our sweet and tasty recipes to celebrate sugaring-off time!

    Ingredients

    • For 12 portions.
    • 375 ml (1 ½ cups) all-purpose flour
    • 250 ml (1 cup) milk
    • Generous pinch of salt
    • 15 ml (1 tablespoon) baking powder
    • 125 ml (1/2 cup) maple sugar
    • 45 ml (3 tablespoons) unsalted cold butter
    • 60 ml (1/4 cup) maple syrup
    • 1 medium-size beet, peeled and grated
    • 1 egg, beaten
    • 15 ml (1 tablespoon) milk

    Preparation

    1. Preheat the oven to 200 °C (400 °F).
    2. In a large mixing bowl, combine all dry ingredients. Then cut in butter using a fork before adding the remaining ingredients and form a nice big ball of dough.
    3. Lay a baking sheet with parchment paper, and flatten ball of dough into pancake-like shape of 20 cm (8 inch) in diameter before cutting it into 8 wedges. Bake for 30 min.

    A recipe by Maple Products from Québec.


    Share this recipe

     

    MPM sur Instagram

    #MaVieMonMarché

    Infolettre Marchés Publics de Montréal

    Sign up to receive the latest news!


    We will not sell, lease or exchange your personal data to,
    or share your personal data with, any third party.