Maple Bread & Scones Recipes

Maple Walnut Banana Bread

Ingredients:
1/2 c. butter (melted)
1/2 c. Ben’s Pure Maple Syrup
1 egg
3 ripe bananas
1/2 tsp. maple extract
3 tbsp. milk
2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 c. chopped walnuts
3 tbsp. Ben’s Maple Sugar

Directions:
1. Preheat oven to 350 degrees and grease 5×9 inch loaf pan.

2. In a large bowl, mix the melted butter and maple syrup. Beat in the egg and bananas, leaving a few small chunks. Stir in the maple extract and milk. In a separate bowl, mix the flour, baking soda, and baking powder, and stir into the banana mixture just until moistened. Transfer to the prepared loaf pan. Mix the nuts and maple sugar, and sprinkle evenly over the batter.

3. Bake 50 minutes in pre-heated oven or until knife inserted in middle comes out clean

Maple Raisin Scones
Submitted by Tyna Willett

2-1/2 c. all-purpose flour
5 tbsp. sugar, divided
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. cold butter, cut into 8 pieces
1/3 c. Ben’s Pure Maple Syrup
2 eggs, beaten
1 c. raisins

Preheat oven to 400F. Fit food processor with steel blade. Place flour, 4 tablespoons of sugar, baking powder, salt and baking soda in work bowl. Process on/off to mix. Add butter; process about 10 seconds until mixture resembles coarse crumbs.

Combine syrup and eggs. Reserve 1 tablespoon of mixture. Pour remaining syrup/egg mixture over flour mixture. Process on/off 6 to 8 times until flour is blended in and dough is soft.

Turn out dough onto lightly floured surface. Knead in raisins about 10 turns; shape into ball and place on ungreased cookie sheet. Pat into 8 inch circle. Cut dough into 8 wedges using long sharp knife. Leave wedges in place, keeping circle intact.

Brush reserved syrup/egg mixture over dough. Sprinkle remaining 1 tablespoon sugar over dough. Bake 20 to 25 minutes until golden. Remove from cookie sheet. Cool on wire rack. Pull wedges apart to serve

Yield: 8 scones

Maple Orange Quick Bread

2 tbsp. butter, melted
1 c. Ben’s Pure Maple Syrup
1 egg, beaten
Grated peel of 1 orange
2-1/2 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. chopped pecans or walnuts
3/4 c. orange juice

In a large bowl, blend the butter, maple syrup, egg and orange peel. In a separate bowl, mix the flour, baking powder, baking soda, salt and nuts. Add the dry ingredients alternately with the orange juice to the syrup mixture. Beat well after each addition. Turn into a greased 9×5×3-inch loaf pan.

Bake in a pre-heated 350F oven for 1 hour. Cool on a wire rack for 10 minutes; remove from pan.

Makes 1 loaf.

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