Sheet Pan Spring Roasted Veggie Grain Bowl
Roast all your veggies on the same sheet pan to make for an easy-peasy, healthy dinner.
I am not sure why it is that I make muffins more frequently than scones. They are basically very similar, but baked in a different shape. And thankfully they are almost no work. I can make scones and muffins in my sleep. This sometimes means that instead of pursuing a more intensive project, like a big pastry braid or a brioche, I end up making scones instead. And I am totally OK with that.
Disclaimer: This is going to be a very, very wet batter due to the maple syrup being used instead of regular sugar. That is OK, but it means there is no way to do those cute little triangle cuts that I usually do for scones. I made six large scones by just dropping them onto my cookie sheet, spread far apart, because these will run a bit. But when baked, the texture was actually more moist than I usually get.
Here’s what you need:
2 cups AP flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 tsp. freshly grated nutmeg
6 tablespoons cold, unsalted butter, cut into cubes
3/4 cup cold milk
1 tablespoon white vinegar
1 large egg
1 1/2 teaspoon vanilla
1/3 cup pancake syrup
2 tablespoons brown sugar
3/4 cup chopped walnuts
Preheat your oven to 400 degrees.
Stir the flour, baking powder, baking soda, salt, and nutmeg together in a bowl. Cut the cold butter into it using a pastry cutter or a fork until it is mealy. Stir in the walnuts.
Stir together the milk, vinegar, egg, vanilla, syrup and brown sugar in a separate bowl. Add to the dry good bowl slowly and fold a little as possible to combine completely.
Drop by approximate 1 cup-fuls onto a well-greased baking sheet or a baking sheet with a silpat mat. Bake for 15-18 minutes, keeping an eye on them early.
If you like, you can mix a few tablespoons of syrup with a little bit of powdered sugar to create a glaze, and drizzle it on top when the scones are cool. But that would involve waiting until they are cool 🙂