Crumbly, but soft with hints of cinnamon and flaked maldon salt, our Cinnamon Maple Scones are the perfect way to treat yourself. They're sweet, but not overly so and have a subtle maple flavor both in the scone itself and in the simple maple glaze we drizzle on top.
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
Cut butter into a small dice. Spread on a plate and pop in the fridge while you prepare everything else.
Add cream, maple syrup and vanilla to a liquid measuring cup. Whisk to combine. Place in the fridge.
Whisk flour, baking powder, and brown sugar to a large bowl. Add the salt, whisk to combine.
Add cold butter to the flour. Use a pastry cutter or fork to cut the butter into the flour until the butter in general is the size of peas. It’s okay to have some larger pieces of butter and some smaller pieces. You want there to be noticeable pieces of butter, this is what makes maple scones flaky.
Make a well in the center of the dry ingredients. Add the wet ingredients. Use a spatula to gently mix the flour mixture and wet ingredients. When the flour is almost fully incorporated with the flour, pour the dough out on to a very lightly floured surface. If the dough is not coming together easily, that’s okay. Use your hands to gently form the dough together. The dough will be slightly shaggy.
Working quickly, form the dough into a circle that’s about 1-inch thick. Use a sharp knife to cut the circle into eight wedges. Chill in the fridge for 15 minutes before baking.
Bake in the oven until golden brown on the edges and puffed, 10-12 minutes. Do not overbake!
Cool the scones completely and then drizzle with glaze.
Whisk powdered sugar with maple syrup and cream or milk until smooth.
Inspired and adapted from this Tyler Florence Recipe.