Cinnamon Maple Glazed Scones
- Cook Time: 38 minutes
- Total Time: 38 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream (plus extra for brushing)
- 1 large egg
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons pure maple syrup (for glaze)
- 1–2 tablespoons milk or cream (for glaze)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even browning.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until well combined. This ensures the leavening agents are evenly distributed.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or two forks to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is the secret to a flaky texture.
- In a separate small bowl, whisk together the heavy cream, egg, maple syrup, and vanilla extract. Ensure the egg is fully incorporated into the liquid.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until a shaggy dough forms. Do not overmix, as this will make the scones tough.
- Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together, then pat it into an 8-inch disc. Use a sharp knife to cut the disc into 8 equal wedges.
- Place the wedges on the prepared baking sheet. Brush the tops lightly with extra heavy cream. Bake for 15-18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- While the scones cool slightly, whisk together the powdered sugar, maple syrup, and milk to create a thick glaze. Once the scones are warm but not hot, drizzle the glaze generously over the tops.