These Maple Cream Scones are delicate and flaky, but sturdy enough to top with jam and take with you as you run out the door in the morning.
Author:Marisa Guerra
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:8 servings
Category:Breakfast
Ingredients
390 grams (3 1/4 cups) flour, plus more for sprinkling
2 tbsp sugar
2 1/2 tsp baking powder
1/4 tsp salt
170 grams (3/4 cup) heavy cream, plus 1 tbsp for topping
156 grams (1/2 cup) Grade A Dark Color maple syrup
4 oz (1/2 cup) unsalted butter, cold and cubed
Coarse sugar for topping
Instructions
Preheat oven to 375º F.
Combine the flour, sugar, baking powder, and salt in a large bowl.
Whisk together the heavy cream and maple syrup in a small bowl and chill.
Add butter to the flour mixture and blend together with a pastry blender or your hands until the butter pieces are no bigger than the size of a pea.
Pour the cream mixture into the flour mixture and stir until it begins to come together.
Gently knead the dough together while it is still in the bowl to make sure it is fully combined.
Turn the dough out onto a lightly floured surface and lightly sprinkle with more flour.
Using your hands, form the dough into a circle that is about an inch or so high. Cut the dough into 8 even wedges and spread the wedges out evenly on a parchment covered cookie sheet.
Carefully brush the tops of each scone with a light layer of heavy cream and sprinkle with sparkling sugar.
Bake for 18-20 minutes until the sides and bottoms are lightly browned.
Enjoy!
Notes
Leftover scones can be kept in an airtight container at room temperature for up to 5 days.
Scones are best enjoyed reheated slightly in the microwave for 10-15 seconds.
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