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.

Difficulty: Easy

Hands-on: 20 minutesTotal: 45 minutes

Serves: 8

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 8

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories300
Total Fat13g
Saturated Fat8g
Cholesterol55mg
Sodium270mg
Total Carbohydrate44g
Dietary Fiber0g
Sugars28g
Protein3g