Last week we served Coffee Hot Chocolate while sitting outside on a bench, in the morning cold, wrapped in the blanket. Today we’re adding Maple Brown Sugar Scones to that early morning fall breakfast! Warm and wonderful, with a maple syrup drizzle, these go perfectly with whatever you drink to start your day!
Maple Brown Sugar Scones
Ingredients
Scones
- 2 1/2 cups flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup brown sugar + extra for top of scones
- 6 Tablespoons cold butter
- 1/2 teaspoon pure vanilla extract
- 3/4 cup milk divided
Maple Glaze
- 1/2 cup confectioner's sugar
- 1/2 Tablespoon whole milk
- 2 Tablespoons pure maple syrup
Instructions
Scones
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Preheat the oven to 425℉. Line a rimmed baking sheet with parchment paper.
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In a large mixing bowl, stir together the flour, baking powder, salt, and brown sugar. Using a pastry cutter, cut in the cold butter. Make sure the mixture is coarse with at least pea-sized crumbles.
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Take out 2 Tablespoons of the milk and reserve for later. Stir in the vanilla and remaining milk and, using your clean hands, mix the dough until you can form it into a ball. If the dough is too sticky, you can add a bit of flour. Same if it's too dry, add a dash of milk. But don't add too much of either.
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On a lightly floured counter, turn the dough over a few times and pat it into a circle, about 11/2 – 2" thick. Place the dough onto the parchment lined baking tray and with a really sharp knife, cut the dough into eight wedges. Pull them apart slightly and brush the tops with the remaining 2 Tablespoons of milk. Then sprinkle brown sugar on top.
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Bake scones for 15-20 minutes, or until they are golden around the edges and top. Remove the try from the oven and let the tray cool on a wire rack for a few minutes while you make the glaze.
Maple Glaze
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Sift the confectioner's sugar into a bowl and then whisk in the milk and maple syrup. You can add a bit more sugar if you need to thicken it. Then drizzle the glaze over the scones and serve immediately.
