Maple Scones
If you love maple, you'll love these scones. With maple syrup in the icing and maple flakes inside and on top, these scones have incredible maple taste. If you have maple extract, use it to intensify the maple flavour.
Servings: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 3 tbsp maple flakes, plus more for garnish See Notes, below.
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 large egg
- 1/4 cup Greek yogurt, plain or vanilla
- 1/4 cup 35% cream
- 1 tsp maple extract, or vanilla if maple not available
- 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
- 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, including 3 tsbp maple flakes. 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. Or see the Scones Primer for pictures.)
- Add wet ingredients to flour mixture and stir until dry ingredients are incorporated.
- 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 cream if desired. (This gives a nice sheen to the finished scones.)
- Bake for 11-12 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. If the icing is too thin, add more icing sugar, a teaspoon at a time. If it is too thick, add some cream, a couple of drops at a time. (See Notes, below.)
- Drizzle or spread icing on each cooled scone, then sprinkle with maple flakes.
Notes
- Maple flakes are dehydrated maple syrup. There are a number of varieties on the market. It was the Lantic version that I found at my local grocery store.
- Ovens can vary widely in temperature. For this recipe, I set my oven to 400F 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.