Maple Cream Scones

It's hard not to love a buttery, soft, flaky scone. You know what I'm talking about...the kind that melts in your mouth when it's still warm out of the oven. These scones are not only lusciously tender, but the maple syrup in them takes them to a whole new level.

Imagine the perfect balance of creaminess, sweetness, and just a little bit of crunch from the sparkling sugar that's sprinkled on top. They're delicate and flaky, but sturdy enough to top with jam and take with you as you run out the door in the morning.

One of my favorite things about this recipe, besides the end result, is its simplicity. They're easy to make and don't require a ton of prep work or baking time. I love making them on weekend mornings or at the beginning of the week to enjoy later on.

It's best to splurge a little for good quality Grade A Dark Color maple syrup for this recipe because it will bring out an authentic and strong maple flavor. I chose this particular grade of syrup because it's dark enough to have a strong, but not overpowering maple taste. Plus, you can always use what you have leftover to whip up a delicious Maple Buttercream or use it as an excuse to make pancakes or waffles (as if you needed one)!

A FEW NOTES BEFORE WE GET STARTED

• Chilled Butter:
  • It’s crucial that your butter is very cold. If at any point it or your dough becomes too warm to work with, make sure to place it in the fridge to chill and firm back up before working with further.
• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.

• Check out My Favorite Baking Tools to see what I use when I bake.

Just like when you work with any kind of dough, you want to make sure that the butter and heavy cream are chilled before you start. The scones will come together rather quickly and don't require too many dishes or tools.

A pastry blender can be helpful when you're adding the butter to the dough, but you can also use your hands to really incorporate the butter into the flour mixture until it is pea sized.

Once the dough is formed, you don't even need to reach for your rolling pin! You can just gently form and pat the dough into a circle with your hands.

From there, it's just a matter of cutting them into wedges, brushing their tops with heavy cream, and sprinkling them with sparkling sugar!

Before you know it, you'll have fresh scones that are ready to be devoured.