If you realize midway through your cinnamon loaf bake that your family will be hungry for brunch before the bread will be done, or if you just want to make these on their own, here is a much simpler recipe for maple scones.
And for those of you wondering where Noah is this week, he is taking the week off because he and Leigha are moving into their newly purchased house this weekend! He will be back sharing recipes and musings on all things food next week.
(Recipe by Susan Guerrero, found online)
1 cup whole wheat flour
1 cup white flour, plus more as needed
2 tablespoons packed brown sugar
2 teaspoons baking powder
¼ teaspoon salt
¼ pound (1 stick) chilled butter
½ cup chopped toasted walnuts
1/3 cup maple syrup
1 large egg
2 tablespoons milk, or as needed
Vegetable oil or nonstick spray for greasing the pan
Heat oven to 400 degrees. In a large bowl, combine whole-wheat flour, 1 cup white flour, brown sugar, baking powder and salt. Using a pastry blender, or two knives scissors-fashion, cut butter into flour mixture until mixture resembles fine crumbs.
Add nuts or wheat berries. Stir in the maple syrup and egg and just enough milk so that dough leaves side of bowl and forms a ball. Turn dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly; if dough is very soft, roll in flour again. Transfer to a lightly greased baking sheet. Pat or roll into an 8-inch disk; cut into 8 wedges, but do not separate.
Bake until golden brown, about 20 minutes. Immediately remove from baking sheet, and carefully separate. Serve warm.