Small-batch Maple Scones
User Reviews
5
Small-batch Maple Scones
Description
This recipe blends flour, baking powder, salt, and granulated sugar as the dry base. Heavy cream combined with vanilla provides moisture and richness, forming a dough that is shaped into a round disk and cut into six wedges. The scones bake at a high temperature on parchment-lined sheets until they are baked through and present a lightly golden exterior.
Once cooled, a glaze combining powdered sugar, melted butter, milk, and a hint of maple extract is whisked together and applied to the scones, contributing sweetness and the characteristic maple flavor. This finishing touch adds moisture and gentle sweetness to each scone.
The recipe emphasizes proper flour measurement for best results, recommending weight or a spoon and sweep method to avoid dryness. Substitutions for heavy cream include a mixture of melted butter and milk. The dough may require a small additional amount of cream to reach the right consistency but should not be sticky.
Ingredients
Cream Scones
- 1 1/2 cup all-purpose flour measured by weight or using the spoon and sweep method
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons granulated sugar 37g
- 3/4 cup heavy cream , plus more for brushing on scones*
- 1/2 teaspoon vanilla extract
Maple Glaze
- 1 cup powdered sugar 120g, sifted
- 1 tablespoon butter 14g, melted
- 1 milk up to 3 tablespoons
- 1/4 teaspoon maple extract
- salt pinch
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper or silicone baking mat. In a large bowl, whisk together flour, baking powder, salt, and sugar.
- In a liquid measuring cup or bowl, stir together heavy cream and vanilla.
- Drizzle cream mixture over your dry ingredients and stir, using just enough cream so that a dry dough forms with no loose flour at the bottom of your bowl*. Use clean hands to finish mixing and shape dough into a ball. Turn out onto a lightly floured surface. Press dough out to a disk about 5 1/2-inches across or 3/4-inch thick.
- Use a dough scraper or knife to cut circle into 6 triangles. Transfer scones to your prepared baking sheet, arranging the wedges in a circle about 1-inch apart. Brush the scones with a little cream to help them brown.
- Bake for 14 to 16 minutes, until scones are baked through and lightly golden brown.
- Cool before glazing.
- In a small bowl, whisk together powdered sugar, melted butter, 1 tablespoon of the milk, maple extract, and salt. Add milk by the 1/4 teaspoon until glaze reaches a drizzling consistency and drizzle over scones. Allow glaze to set for 5 minutes and enjoy!
Notes
- Measure flour accurately using weight or the spoon and sweep method to ensure correct dough texture.
- Heavy cream can be substituted with a warm mixture of melted butter and milk if needed.
- If the dough feels too dry and crumbly, add a little more cream cautiously to bring it together without making it sticky.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
