Ingredients
The following ingredients have 4 Servings
- 1 1/2 cup (180g) all-purpose flour (measured by weight or using the spoon and sweep method*)
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons (37g) granulated sugar
- 3/4 cup heavy cream (, plus more for brushing on scones*)
- 1/2 teaspoon vanilla extract
- 1 cup (120g) powdered sugar, sifted
- 1 tablespoon (14g) butter, melted
- 1 to 3 tablespoons milk
- 1/4 teaspoon maple extract
- Pinch of salt
Instruction
- Preheat your oven to 425°F and line a baking sheet with parchment paper or silicone baking mat. In a large bowl, whisk together flour, baking powder, salt, and sugar.
- In a liquid measuring cup or bowl, stir together heavy cream and vanilla.
- Drizzle cream mixture over your dry ingredients and stir, using just enough cream so that a dry dough forms with no loose flour at the bottom of your bowl*. Use clean hands to finish mixing and shape dough into a ball. Turn out onto a lightly floured surface. Press dough out to a disk about 5 1/2-inches across or 3/4-inch thick.
- Use a dough scraper or knife to cut circle into 6 triangles. Transfer scones to your prepared baking sheet, arranging the wedges in a circle about 1-inch apart. Brush the scones with a little cream to help them brown.
- Bake for 14 to 16 minutes, until scones are baked through and lightly golden brown.
- Cool before glazing.
- In a small bowl, whisk together powdered sugar, melted butter, 1 tablespoon of the milk, maple extract, and salt. Add milk by the 1/4 teaspoon until glaze reaches a drizzling consistency and drizzle over scones. Allow glaze to set for 5 minutes and enjoy!
