Friday, December 31, 2010
I've mentioned these delectable delights before but it must me mentioned again. There's nothing like a freshly baked maple scone and a cup of St. Lawrence Valley Roasters coffee for breakfast. The coffee site is still under construction. It's a long story....but if you see something you'd like or need a list of what's available you can call or email. Tim will be happy to help you out. We've prepared and mailed several gift baskets and many pounds of coffee over the holiday season. Soon there will be a brand new upgraded, updated, website so that our customers can buy our coffee any time, anywhere! So, be looking for that.
North Fork Gifts is also becoming busier and busier. As the gift basket maker and crafter, Lisa has been making many hand made soy wax candles, soaps, lotions, scrubs and such. Her website is also a work in progress but you can purchase via http://www.northforkgifts.com/ or on etsy or art fire where she also has shops. The same goes....if there's something you'd like that you can't seem get the website to help you with, send an email and Lisa will be happy to help you out. Don't forget that I do custom orders too. http://www.northforkgifts.etsy.com/ http://www.northforkgifts.artfire.com/ As things progress I will be updating everyone so please do come back and check us out.
I will also take this time to thank everyone who has stayed at North Fork B&B, purchased our coffee and or gifts. We look forward to an even more productive year in 2011. Happy New Year!
http://www.northforkbandb.net/ " The place where everyone feels at home."
Maple Sugar Scones
3 cups all purpose flour
2/3 cup granulated maple sugar
8 tablespoons very cold butter
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2/3 cup buttermilk
2 tablespoons pure maple syrup
1 large egg
2 Tbls. maple syrup to spread on scones before baking
Maple crunchies OR granulated maple sugar (either may be sprinkled on scones before baking)
Combine all the dry ingredients and wisk together. In a separate bowl, combine the egg, maple syrup and buttermilk and mix together. Add the wet ingredients to the dry ingredients and stir with a fork until the dough is shaggy. Place shaggy dough on a lightly floured board and knead 5-6 times. Form into a ball and flatten to about 1 inch thick. Cut into 8 wedges. Place the wedges on an ungreased cookie sheet and brush each with maple syrup and then sprinkle each with maple crunchies.Bake at 400 degrees on center rack of oven for 18 min. or until a toothpick