Baker Without Borders

These whole wheat scones, adapted from a maple cream scone recipe on the excellent baking blog Tutti Dolci, combine two classic autumn flavors: maple and apple cider. I replaced some of the heavy cream in the original recipe with milk and cider, and swapped all-purpose flour for whole wheat. I also skipped the maple extract, a common ingredient in maple scones, and went for a subtler flavor; there’s a splash of maple syrup in the dough and plenty in the frosting-like glaze, which make these scones truly addictive. See the recipe in my latest Knockturnal post.