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maple syrup

The cold weather has hit us! Sob. 

Unfortunately, it's only going to get colder as the days and months go on. 

But one surefire way to make those chilly mornings SO much better is to have a pumpkin scone with a lovely cup of tea. 

Here we have not one but TWO recipes (one is vegan!) for mouth-watering morning scones: 

Vegan Pumpkin Pecan Scones with Maple Glaze


  • 1 cup raw pecans
  • 2 cups white flour
  • 1 tablespoon baking powder
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 1/3 cup coconut oil
  • 3/4 cup pumpkin puree
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract

1. Preheat oven to 220*C. Place nuts on a baking tray lined with baking paper. Toast the nuts until fragrant (about 3 minutes). Chop nuts into very fine pieces.

2. Combine the flour, 3/4 of the chopped nuts, baking powder, sugar and salt in a bowl and whisk together. 

3. Use a fork to cut the coconut oil into the dry ingredients. 

4. Stir in pumpkin puree, milk and vanilla extract. You can use your hands to knead everything together.

5. Form dough into a circle that's about two centimetres all around and then cut into eight even pieces.

6. Separate slices and place on baking tray. Bake for 15-20 minutes until golden brown. 

7. While the scones are baking, get one cup of icing sugar, melted coconut oil, 1/2 teaspoon of vanilla  and 1/4 cup of maple syrup; whisk together until smooth and creamy. Drizzle the glaze generously over the scones when done, then sprinkle the remaining chopped nuts on top!


Pumpkin Chocolate Chip Cookie Scones


  • 3 tablespoons buttermilk
  • 1 egg
  • 1 teaspoon of vanilla extract
  • 1/2 cup canned pumpkin
  • 2 cups flour
  • 1/4 cocoa powder
  • 1/2 cup white sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/3 cup butter
  • 1/2 cup of chocolate chips

1. Preheat oven to 190*C. Line with baking paper and set aside.

2. Mix together buttermilk, egg, pumpkin and vanilla in a large bowl.

3. In separate bowl, combine flour, cocoa powder, sugar, baking powder and cinnamon.

4. Cut the butter into small cubes and cut it into the dry mixture until it becomes crumby. Stir in the chocolate chips.

5. Add the dry to the wet ingredients, stirring until a thick dough is formed, then knead together.

6. Shape the dough into a circle (or create mini circles) and cut into even wedges. Brush a bit of buttermilk over the top. 

7. Bake for 20-25 minutes.

8. While scones are baking you can make a pumpkin glaze. Mix 2 cups of icing sugar, 1/2 teaspoon of cinnamon, 2 tablespoons of canned pumpkin and 2 tablespoons of heavy cream. Pipe or spread onto scones. 



We know this is a bit naughty, but how tasty would this French toast recipe be for brunch this weekend?!

What you’ll need:

  • 50ml whole milk
  • 2 free-range eggs
  • 2 thick slices slightly stale brioche
  • 2 knobs unsalted butter
  • 1 tbsp caster sugar
  • pinch – ½ tsp ground cinnamon, to taste
  • 1 ripe banana, peeled and sliced
  • Maple syrup, to taste

What you’ll need to do: 

  1. Whisk together the milk and eggs in a wide shallow bowl.
  2. Dip the brioche slices into the egg and milk mixture for one minute, making sure the liquid soaks into the brioche on both sides.
  3. Heat a knob of butter in a large, non-stick frying pan over a medium-high heat. Once the butter is melted, fry the brioche slices for two minutes on each side until golden-brown and crisp. Remove from the pan and place onto a serving plate.
  4. Combine the caster sugar and cinnamon in a small bowl and set aside.
  5. Add another knob of butter to the pan over a high heat. Once melted, add the sliced banana to the pan, toss in the melted butter and fry for two minutes, or until caramelised lightly on the outside.
  6. Serve the French toast with the caramelised banana, a sprinkle of the cinnamon sugar and a drizzle of maple syrup. Yum!

With Pancake Tuesday only days away, it’s time we start to perfect our cooking skills.

This maple syrup recipe takes only a couple of minutes to make so you and your family can enjoy it in no time.

Here’s what you’ll need:

  • 200g white sugar
  • 220g brown sugar
  • 1 tablespoon flavored maple extract
  • 250ml water


  1. Bring the water, white sugar, and brown sugar to a boil in a saucepan over medium-high heat.
  2. Stir until the sugar has completely dissolved and reduce heat.
  3. Add maple extract and then simmer 3 minutes longer.
  4. Remove from heat and allow to cool.
  5. Once cooled, the syrup will have the perfect consistency.
  6. Pour over or dip into pancakes.
  7. Enjoy!
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