Ingredients
1 box of Jiffy Cornbread Mix
1.5 cups AP flour (+ more for dusting)
1 stick of butter
1 teaspoon baking soda
1 pinch salt
3 tablespoons milk
3 tablespoons maple syrup
Method
Sources
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Crystallized maple syrup — baking, rubs, finishing
Dark robust maple — bold flavor for baking, glazes, marinades
Adjustable stand — hold cookbook or tablet at eye level while cooking
Maple wood — sweet, mild smoke for bacon, ham, poultry
Strip kernels cleanly off the cob — salads, salsas, succotash
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Crystallized maple syrup — baking, rubs, finishing
Dark robust maple — bold flavor for baking, glazes, marinades
Adjustable stand — hold cookbook or tablet at eye level while cooking
Maple wood — sweet, mild smoke for bacon, ham, poultry
Strip kernels cleanly off the cob — salads, salsas, succotash
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Preheat the oven to 425 degrees F. In a large mixing bowl combine the box of cornbread mix with the flour, baking powder, and salt. Stir together well In a small bowl, combine the milk and the maple syrup. Keep cold until ready to use Dice 1 stick of very cold butter into small pieces, and then add them into the flour ingredients, and cut into the ingredients with the back of a fork. Working it in, be sure to leave the butter at least pea-sized. Add in about 1/4 cup of the maple milk mixture. Just enough to bring the batter together and then stop adding. You don't want it sticky, just wet enough to form a dough. Empty the ingredients out onto a lightly floured surface, and pat together with your hands. Don't over-work, but bring the dough together into about a nine inch disc, pat down gently, so that it's about 1 inch in thickness. Slice the dough with a sharp knife like a pizza (into 8 pieces) Line them close together on a baking sheet lined with parchment. Drizzle the remaining maple and milk mixture on top of the scones, and bake until crusty brown on top. When ready, remove them from the oven, and cut them away from the others, then serve! Enjoy with an extra drizzling of maple syrup and a nice schmear of butter.