Maple Scones
User Reviews
4.8
Maple Scones
Description
These Maple Scones start by mixing all-purpose flour, baking powder, light brown sugar, and salt. Cold butter is cut into the dry ingredients until the mixture resembles coarse meal with some larger butter pieces remaining, ensuring flaky layers after baking. The wet ingredients – heavy cream, beaten egg, and vanilla extract – are whisked together and stirred gently into the dry mixture to form a dough without overmixing.
The dough is shaped into a 3/4-inch thick circle and cut into even triangular scones, which are then brushed lightly with cream to encourage browning and a delicate crust. Baking at 400°F results in scones with a slightly golden exterior and tender interior.
Once baked and cooled, the scones are finished with a maple glaze made by melting butter with maple syrup, cream, and maple extract, combined with powdered sugar for sweetness and thick consistency. The glaze adds a sweet, glossy top layer optionally enhanced by chopped pecans for crunch and flavor contrast.
Ingredients
For the Scones:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons light brown sugar
- 1/2 teaspoon salt
- 6 tablespoons butter unsalted, cold, cut into 1/4-inch cubes
- 3/4 cup heavy cream divided, plus 1 tablespoon
- 1 egg slightly beaten, large
- 1/2 teaspoon vanilla extract
For the Maple Glaze:
- 1/4 cup butter unsalted
- 1/4 cup pure maple syrup
- 2 tablespoons heavy cream
- 1 teaspoon maple extract
- 1 1/3 cups powdered sugar
- pecans chopped, if desired, candied
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
- In a large bowl, whisk together flour, baking powder, brown sugar, and salt. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a feel larger butter lumps.
- In a small bowl, whisk together 3/4 cup heavy cream, the egg, and vanilla extract. Pour the mixture over the ingredients and stir with a spatula until dough begins to form. Don't over mix.
- Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into even triangles.
- Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional one tablespoon of heavy cream. Bake scones for 15-17 minutes, or until scones are slightly golden brown. Cool scones on a wire cooling rack.
- While the scones are cooling, make the maple glaze. In a small saucepan, add butter, maple syrup, and heavy cream. Heat over medium until butter is melted and ingredients are combined, stirring occasionally. Stir in the maple extract. Slowly whisk in the powdered sugar, adding about 1/4 of a cup at a time. The glaze will be a little lumpy at first, but will smooth out as you keep whisking.
- Let glaze cool for 5 minutes. Drizzle glaze over cooled scones. Top with chopped candied pecans, if desired.
- Note-Scones will keep in an air-tight container for up to 2 days, but they really are best eaten the day they are made.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 57g | 19% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Sodium | 243mg | 10% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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