Maple Sugar Scones
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Add nuts or chopped bananas to dress up these scones. Or simply smear them with rich, creamy butter.
Hands-on: 20 minutesTotal: 45 minutes
- 1 large egg
- ½ cup maple syrup, divided
- ½ cup plus 2 tsp. whole milk, divided
- 1 cup cake flour
- ½ tsp. ground cinnamon
- ½ tsp. kosher salt
- 2 tsp. baking powder
- ½ cup maple sugar
- ½ cup cold unsalted butter, diced
- ½ cup confectioners' sugar
- Preheat oven to 375°F. Line a baking sheet with parchment. In a small bowl, whisk together the egg, 1 tablespoon maple syrup, and ½ cup milk; set aside. In a large bowl, sift together flour, cinnamon, salt, baking powder, and maple sugar.
- Cut the chilled butter into the dry ingredients, breaking it into small, pea-sized pieces with your fingertips or a pastry blender. Be sure not to mix too much. Butter and flour should create a dry, crumbly mixture, not a paste.
- Make a well in the center of the flour-butter mixture, and pour in the wet ingredients. Stir gently until just moistened. Turn the dough onto a lightly floured work surface and fold it 7 or 8 times, until it holds together. (This is not kneading.) Flatten the dough into a disk 1" thick. Cut the disk into 8 wedges and place them on the prepared pan, evenly spaced.
- Brush remaining maple syrup generously on the top of each scone, then rest 10 minutes before baking until golden brown, about 15 minutes.
- Mix confectioners' sugar and remaining milk in a small bowl until smooth. Drizzle icing over warm scones before serving.