Paisley Scones

While sitting in the big chair as President of the Paisley and District Chamber of Commerce it occurred to me, Has nothing been proclaimed as a trademark flavour in the village? Paisley has a stand of black walnut trees close to the Teeswater River and an annual maple syrup festival not far away at the Saugeen Bluffs Conservation Park, so maple walnut seemed a natural choice. We even blended a special tea to go with the scones!

• 6 cups all-purpose flour
• 1 cup brown sugar
• 3 tsp baking soda
• 3 tsp baking powder
• 1/2 tsp salt
• 1 cup non-hydrogenated margarine
• 1-1/2 cups buttermilk
• 1/2 cup real maple syrup
• 1 cup chopped walnuts
• 1 cup cornflower petals (optional)

1. Fluff following ingredients together in a huge bowl with a fork: flour, sugar, baking soda, baking powder, salt, chopped walnuts, and cornflower petals.
2. Cut in margarine until mixture resembles small peas.
3. Measure buttermilk and maple syrup into a big cup or bowl and stir together.
4. Make a well in the centre of the dry ingredients.
5. Pour buttermilk mixture into the well and mix with a fork being sure to gradually pull dry ingredients into the centre until all ingredients are mixed to a lumpy appearance forming a ball.
6. Dust a clean, flat, dry surface with all-purpose flour including a rolling pin.
7. Place the dough ball into the centre of the prepared work surface.
8. Knead dough approximately 3 times until dough feels elastic being careful to maintain a slightly lumpy appearance. Overworking the dough will take away the fluffiness.
9. Roll out dough to the length of space between the tip of your index finger and your first knuckle.
10. Cut out chosen scone shapes.
11. Place on a cookie sheet and bake in preheated, 375 F oven for 16 minutes.

Makes about 24 scones.