Ingredients

The following ingredients have 4 Servings
  • 3 cups All-Purpose Flour
  • 2/3 cup Maple Sugar
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Kosher Salt
  • 3/4 cup chopped Walnuts
  • 8 tablespoons (1 stick) frozen Unsalted Butter
  • 2/3 cup Heavy Cream (or substitute Buttermilk)
  • 2 tablespoons Pure Maple Syrup
  • 1 large Egg
  • 1/4 cup Melted Unsalted Butter
  • 1 cup Powdered Maple Sugar
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Milk

Instruction

  • Preheat oven to 400F. Line a baking sheet with parchment paper or silpat liner.
  • Combine flour, maple sugar, baking powder, baking soda, kosher salt and walnuts in a large bowl. Whisk together thoroughly to combine and aerate.
  • Grate frozen butter directly into dry ingredients, then mix well into the dry ingredients using a fork or whisk.
  • In a separate bowl or large liquid measuring cup, combine heavy cream, maple syrup, and egg.
  • Whisk with a fork to combine completely, making sure the egg yolk is completely broken and mixed through.
  • Add wet ingredients to butter-flour mixture and stir with a rubber spatula until just combined.
  • Remove shaggy dough mass to baking sheet and form with your hands into a roughly 7" round flat disc, or divide in half and create two roughly 4" discs.
  • Using a butter knife dipped in flour, cut disc into 8 "pie wedges" and separate. Place around the baking tray, roughly 1-2" apart.
  • Place the prepared pan of scones on the center rack in the preheated oven.
  • Bake scones for roughly 15-20 minutes at 400 degrees F, or until they appear golden brown and a toothpick inserted into the center of one scone comes out cleanly.
  • Transfer the baked scones to a cooling rack and let cool to room temperature while you prepare the glaze.
  • While the maple scones are cooling to room temperature, stir the melted butter, maple powdered sugar, vanilla extract, and milk together until smooth.
  • Place a sheet of parchment paper or a baking sheet under the cooling rack to catch the excess glaze drizzle.
  • Drizzle the maple glaze over the cooled scones.
  • Let the glaze harden.