So, you know exactly what this post is about, just from reading the title, right?
You guessed it…Maple syrup, of course!
My husband had a business trip last week in Vermont. Â I would have loved to go with him but, darn it all, I can’t just take off from work and leave whenever I want to. I LOVE to travel (I’m sure the name of my blog clued you in to that!) and I love to experience flavors and local cuisine when I do occasionally get to travel.
Lucky for me, my hubby knows me well and he thinks about me a lot when he’s gone for work. (I know, so sweet!) He brought back several gifts for the kids and I, including t-shirts from the Ben&Jerry’s Headquarters (because – let’s face it – ice cream is the most important food group!).
He also brought back 2 bottles of real Vermont Maple Syrup. Â Now, Aunt Jemima is good. Â My oldest son eats pancakes every single day smothered in syrup. Â But there is a HUGE difference between REAL syrup from the source and factory made, mass-produced, store bought syrup. And he brought me 2 bottles of the good stuff! Â One dark and one light. Â The flavor is amazing and so much stronger and deeper than the store bought stuff.
You can still make these scones with store bought syrup. Â You may have a lighter maple flavor but they will still be yummy!
I have spent the last week or so working on cake recipes for a Cupcake Bake off at work and I birthday party this weekend. Â But I needed to throw something together this morning for breakfast and I knew I needed to use some of this maple syrup. Â I have tons of yard work and laundry to do so breakfast needed to be quick.
Scones, it is!
Give these a try. Â Seriously. You won’t be sorry.
Recipe barely adapted from www.alattefood.com .
Maple Scones
 Prep Time: 15 minutes
Cook Time:Â 18 minutes
Yield:Â 16 scones
Ingredients
Maple Scone
- 4 1/2 c flour (576 grams)
- 1/2 cup light brown sugar (100 grams)
- 2 Tablespoons baking powder
- 1/2 teaspoons salt
- 2 teaspoons cinnamon
- 1/2 teaspoon all spice
- 1/4 teaspoon nutmeg
- 1 cup butter (2 sticks), cold and cubed (227 grams)
- 1/3 cup maple syrup (Real maple syrup if you have it!)
- 2 eggs, lightly beaten
- 1 cup heavy cream, plus more for brushing
- 1 teaspon vanilla extract
Spice Glaze
- 1 1/2 cups powdered sugar (187 grams)
- 3-4 Tablespoons heavy cream
- 2 Tablespoons real maple syrup
- 1/2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon all spice
- pinch of nutmeg
Instructions
- Preheat oven to 400 degrees.
- In a large bowl, mix flour, brown sugar, baking powder, salt, cinnamon, all spice, and nutmeg together. Add in cubed butter and with a pastry blender or your hands, work the butter into the dough until the dough resembles coarse crumbs.
- Add in maple syrup, eggs, vanilla extract and heavy cream, stirring until just combined.
- On a floured surface, turn out the dough and gently work with your hands to bring the dough together into one ball. Split the dough in half and form each into a ball.
- Place one ball of dough on parchment lined baking sheet and pat into a 1″ thick circle. Repeat with second ball of dough. Slice each into 8 triangles and separate just a little. Â This will give the scones room to rise and spread, they will touch and keep the edges soft (16 total triangles).
- Brush lightly with heavy cream.
- Bake for 16 minutes and check for doneness. The scones should be just turning brown. (They take 18 minutes in my oven but all ovens are different!)
- To make the glaze, mix powdered sugar with 3 tablespoons of heavy cream. Add in vanilla extract and all spices. Whisk together. If the icing is too thick, add in more heavy cream, 1 tablespoon at a time. If it is too thin, just add in a little more powdered sugar.
- Pour the icing over the scones and serve.
- Scones are best eaten right after baking or at the very least, on the day they are made.