Glazed Cinnamon Scones.
User Reviews
4.9
Glazed Cinnamon Scones.
Description
Glazed Cinnamon Scones begin with a basic scone dough incorporating cinnamon, which gives a subtle warmth to the tender, flaky pastry. Cold butter is cut into the flour mixture, creating a crumbly texture that yields light scones when baked. Eggs and half-and-half add moisture and richness. The dough is formed into a disc, cut into triangles, and baked on parchment paper until golden.
After cooling, a maple syrup glaze composed of powdered sugar, vanilla, maple syrup, and cream is drizzled over the scones. This glaze introduces a sweet finish that balances the spices and enriches the overall flavor. The layering of textures from crumbly scone to smooth glaze creates an inviting bite.
Scones store well in an airtight container for up to two days at room temperature or up to a week refrigerated. Freezing is also possible either baked or unbaked, with appropriate thawing or baking instructions to maintain crumb and freshness. These tips make the scones suitable for advance preparation and flexible serving.
Ingredients
- 2 1/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 pinch salt
- 1 teaspoon cinnamon
- 1/2 cup butter cold
- 2 egg cold
- 1/2 cup half and half cream cold
- 1/4 cup brown sugar lightly packed
- 1/2 teaspoon vanilla
*If using unsalted butter then add 1/4 teaspoon salt.
MAPLE SYRUP GLAZE
- 1/2 cup powdered sugar aka icing sugar
- 1/2 teaspoon vanilla
- 2 tablespoons maple syrup
- 1/2 tablespoon half and half cream
Instructions
- Pre-heat oven to 375F (190C). Line 1-2 cookies sheet with parchment paper.
- In a medium bowl beat eggs, then beat in cream, brown sugar and vanilla.
- In a large bowl whisk together flour, baking powder, salt and cinnamon. Then cut in butter until you have a crumb mixture. Make a well in the centre and add the beaten egg mixture, stir just until combined.
- Turn onto a floured flat surface and knead gently into an 8 inch circle. Place on prepared cookie sheet and cut into 8-10 triangles, separate the scones, so they aren't touching. Brush with a little milk, sprinkle with sugar and bake for approximately 14-16 minutes. Let cool completely before frosting.
MAPLE SYRUP GLAZE
- In a small bowl combine powdered sugar, vanilla and maple syrup if it is too thick add 1/2 tablespoon of half and half, mix until smooth.
Notes
- To create half and half, mix equal parts milk and cream.
- You can omit maple syrup in the glaze, replacing it with cream and extra vanilla for a different flavor.
- Store scones in an airtight container; consume within 2 days at room temperature or up to 7 days refrigerated.
- Freeze baked scones for 2-3 months; thaw at room temperature before serving.
- Freeze unbaked scones on a sheet first, then transfer to a freezer-safe container; bake frozen with slightly longer baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10scones
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Cholesterol | 33mg | 11% |
| Sodium | 16mg | 1% |
| Potassium | 179mg | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 60IU | 1% |
| Calcium | 72mg | 7% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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