Hidden along a quaint side street in the 3rd arrondissement on 30, rue Debelleyme lies Rose Bakery.
The sweet smell of scones and delicious tarts permeate the air as you stroll down its tiny walk way catching the beauteous sights of baked goods and fresh veggies right alongside to the seating area. We sat directly next to the open kitchen, which might be the worst seat to some, but for me it was an ideal way to observe the cooks preparing the day's fresh offerings. To my left was a lovely lady shredding a huge chunk of parmigiano reggiano for the fresh salads, another was julienning carrots, and another preparing our warming cafe cremes.
While Paris boasts two locations, I think the rest of the world needs some Rose Bakery lovin' too! So, here's one of my favorite recipes from the Rose Bakery cookbook, Breakfast Lunch Tea
by Rose Carrarini. These maple scones are a super fall-weather treat.
Check out our pics to see what we ordered, and let us know if you try the recipe at home!
Maple Syrup Scones
1¾ cups all-purpose flour
½ cup whole wheat flour
½ cup rolled oats
1 very heaped Tbsp. baking powder
1 very heaped Tbsp. confectioner’s sugar
½ tsp. salt
¾ cup unsalted butter, cut into small pieces
4 Tbsp. maple syrup
5 Tbsp. milk
1 egg, beaten
Preheat the oven to 400°F and line baking sheet with parchment paper (or just grease it).
Sift the flours into a bowl and mix in the oats, baking powder, sugar, and salt. Add the butter and rub it in with your fingers until the mixture resembles fresh breadcrumbs, with no stray chunks of butter.
In a small bowl, mix together maple syrup and milk. Make a well in the middle of the dry ingredients and pour in the wet. Use a fork to incorporate the dry into the wet. Then, use your hands to gently bring everything together without overworking the dough. You may need to add another tablespoon of milk if it’s too dry.
On a lightly floured surface, pat or roll the dough into an amorphous blob about 1¼-inch thick. Using a 2-½ inch cutter, cut out rounds and place them on baking sheet so they almost touch. Brush beaten egg on top (add any remaining egg to your scrambled eggs, if you’re making them). Bake 20-25 minutes, until lightly golden. Pull apart when slightly cooled. Serve warm.