These maple scones are soft, crumbly, and light in texture with notes of buttery, sweet maple! To be enjoyed with a cup of coffee in the morning or as an afternoon snack with english tea.
- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 stick chilled butter, cut into 1/4 inch cubes
- 1/3 cup maple syrup
- 1 egg
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 1/3 cup powdered sugar
- 1/3 cup maple syrup
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Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, set aside.
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In a large bowl, whisk the flour, brown sugar, baking powder, cinnamon and salt together. Using your hands or a pastry blender, works the butter into the flour so they are well combined. Set aside.
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In a small bowl, whisk maple syrup, egg, vanilla extract, and milk together. Mix it with the flour mixture to form a dough. The dough will be moist. Working with well floured hands, transfer the dough to a floured surface and form a ball. Add 2-3 tbsp more flour to the dough if dough is still super moist.
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Transfer dough to the baking sheet. Press the dough down evenly so it is about 1 inch thick. Cut into 8 wedges, but do not separate.
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Place into the oven and bake for 18-20 minutes, until golden. Remove from oven and carefully separate.
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To make the icing, whisk the powdered sugar and maple syrup together. Drizzle over the warm scones and serve!