Maple Cinnamon Scones
When you find a good recipe, you stick with it. Once I tried this orange cream scones recipe at A Latte Food, I knew I would never need another. (I would recommend making half the icing, but otherwise, this recipe is pretty much perfect.) What I did need was more flavours. Orange cream is divine, but making it week after week for my kids got a little tiresome for them and me. So I started with the orange cream recipe and adapted it, ultimately coming up with several variations, including this maple cinnamon scone which adds cinnamon to the dough and a touch of maple to the icing.
Related Post: Scones Primer
Maple Cinnamon Scones
Cinnamon and maple combine to make a very tasty scone!
Servings: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 large egg
- 1/4 cup Greek yogurt, plain or vanilla
- 1/4 cup 35% cream
- 1/2 tsp maple extract, or vanilla
- 1/2 cup unsalted butter, cold, cubed
Icing
- 1 1/2 tbsp butter, melted
- 1/2=3/4 cup icing sugar
- 1 tbsp maple syrup See Notes, below.
- 1/4 tsp maple extract, or vanilla
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper. (See Notes, below.)
- Add all the dry ingredients to a large bowl and whisk together to incorporate.
- In a medium bowl, whisk together the egg, yogurt, cream, and extract. Set aside.
- Cut the butter into the dry ingredients until the butter is about pea-sized. The dough will have the texture of crumbs. (See Notes, below.)
- Add wet ingredients to flour and butter mixture and stir until just combined.
- Gently knead the dough into a ball in the bowl, then turn out and begin patting into a circle until it’s about 1 inch (2.5cm) thick. You may need to squeeze the outer edges a bit to incorporate crumbly bits into the dough.
- Cut the dough into 8 evenly sized wedges and place them on the prepared baking sheet. Brush lightly with 35% cream if desired. (This gives a nice sheen to the finished scones.)
- Bake for 12-13 minutes, or until edges start to turn golden.
- Let scones cool for about 5 minutes on the pan, then move them to a wire rack. Place the parchment from the baking pan under the wire rack to catch drips when you ice the scones.
- After the scones have cooled for about 10-15 minutes, make the icing by whisking together all of the icing ingredients. Start with ½ cup icing sugar; only add more icing sugar if the icing is too thin. (See Notes, below.)
- Drizzle or spread on warm scones then let the scones cool completely.
Notes
- Depending on where you live, maple syrup can be hard to find. And no matter where you live, it is extremely expensive. If you can’t access it, you can try maple-flavoured syrup. I haven’t used it, but I’m sure it would be fine. Failing that, use an equivalent amount of milk or cream to make a plain white icing. (Then you’ll have just cinnamon scones instead of maple & cinnamon.)
- Ovens can vary widely in temperature. For this recipe, I set my oven to 395F and bake for about 11 minutes. Watch your scones carefully the first time you make this recipe to ensure they don’t bake too long.
- The cutting process can take a few minutes but you want to be able to see pieces of butter in the dough, so don’t go too long with this step.
- The thickness of the icing is a personal preference. You can drizzle thinner icings in a nice pattern across all the scones or spread thicker icings across the top. This icing is quite sweet so go lighter with it, whether you drizzle or spread it.
- Scones freeze beautifully! See the Scones Primer for more information.
Image by Nataliia Golovanova | Dreamstime