A crowd pleasing recipe! I promise if you bring these to an event, you will not go home with any. I’ve brought these to multiple different parties and every time, I leave with an empty pan. The glaze perfectly matches these scones and you don’t even need coffee to go with these. But I still recommend it. Try these out at your next game night or book club.
These scones are easy and you can go from no scones to ready to eat scones in under an hour. You may even go to no scones again in that same time frame so you might want to double the batch. No notes or tips here. This is a simple and straight forward recipe.
Maple Scones
A tender maple scone with a buttery crumb and delicious maple glaze that turns a normal day into a great day.
Ingredients
- Dough
- 3 1/2 cup (425 grams) of All-Purpose Flour
- 1 teaspoon (4 grams) of Salt
- 4 teaspoons (16 grams) of Baking Powder
- 11 tablespoons (155 grams) of Cold Unsalted Butter
- 1/3 cup (100 grams) of Maple Syrup
- 1/2 teaspoons of Maple Flavor
- 1 cup (227 grams) of Half & Half
- 1 cup (113 grams) of Powdered Sugar
- pinch of Salt
- 1/4 cup (78 grams) of Maple Syrup
- 1/4 teaspoon of Maple Flavor
Glaze
Directions
- In a large mixing bowl, add in the flour, salt, and baking powder. Stir until combined.
- Cut the butter into small cubes, about the size of a pea, and add to the flour mixture. Work in the butter until the mixture is crumbly but it does not have to be perfect. I normally break up the butter and try to get as much flour covering the butter as possible. Breaking apart the butter cubes with my fingers until I get a semi uniform texture. About 5 minutes should do the trick.
- In a separate bowl, whisk together the maple syrup, maple flavor, and half & half. Whisk until combined. Then add to the flour mixture.
- Mix everything together with a spatula until a dough forms. You may need more half & half, add in only a teaspoon at a time because it will go from really dry to wet very quickly. The dough should be more on the drier side but you want all the flour moist.
- I recommend using a scone pan as you will get the best looking scones but I will go over how to make them without as well. For the scone pan, using a cookie scoop, scoop in about a tablespoon of dough and press into the pan. Repeat until the pan is full.
- If you do not have a scone pan, split the dough into two dough balls and then flatten into circles about 6″ in diameter. Then using a bench scrapper, split each circle into six wedges and separate them from each other with a small gap.
- Place the scones into the freezer for 30 minutes or so to rest. This will give the best texture. More flaky and tender.
- Bake in the oven at 425F for 18 minutes or so until they are a light golden brown. Remove form the pan and let them cool.
- While the scones are in the oven, make the glaze. Whisk together the sugar, salt, maple syrup, and maple flavor until a smooth glaze forms. You pour this right on the scones after you remove them from the pan.
- To store, wait until they are completely cool place them in an airtight container and they will store at room temp for a few days.
Nutrition
Per Serving:
180 calories;
8g fat;
25g carbohydrates;
3g protein;
Leave a comment