I think scones are one of my favorite breakfast foods to make, as evidenced by the many scone recipes already on my blog. This week they’ve been particularly good since my sister is staying with me; they made for an easy breakfast that I baked up a few mornings ago, and since then we’ve been enjoying them throughout the week for breakfast or whenever we’re hungry. I decided to change up my favorite King Arthur Flour recipe yet again, this time with the addition of maple, and I used the same glaze that I used for my pumpkin spice scones, only with a scant teaspoon of milk so that the glaze would be nice and thick. If you’re planning to make brunch on your day off tomorrow but don’t want a lot of fuss, these scones are perfect. Hope you have a happy and safe 4th of July!
- 3 cups unbleached flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/3 cup brown sugar
- 1 stick butter
- 2 eggs, lightly beaten
- 1/2 cup pure maple syrup
For the glaze:
- 1 cup powdered sugar
- 2 Tbsp maple syrup
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tsp milk, for consistency
Preheat the oven to 425 degrees. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
Cut the butter into tablespoon-sized pieces and incorporate it into the dry ingredients. Stir in the eggs and maple syrup.
Turn the dough out on to a floured surface and knead to combine.
If you’re not using a scone pan, separate the dough into halves. Shape each half of dough into a circle, and then cut each half into four wedges. Place them on a parchment-lined baking sheet as shown here. If you are using a scone pan, spray it lightly with cooking spray. Divide the dough into equal pieces and press them into the pan.
Place the scones in the freezer, uncovered, for about 30 minutes. When the scones are ready to be baked, put them right in the oven. Bake for 15-20 minutes or until golden brown.
To make the glaze, mix all of the glaze ingredients together in a small bowl until well-combined and thick.
Remove the scones to a wire rack to cool before drizzling with the glaze.