Laden with cozy fall flavor, this delectable bake combines warm cinnamon and sweet maple syrup to result in a well-rounded scone that is fabulous when topped with clotted cream and pumpkin butter.
Maple-Cinnamon Scones
Serves: 8 to 9
Ingredients
- 2 cups all-purpose flour, sifted
- 3 tablespoons plus 1 teaspoon granulated sugar, divided
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- 6 tablespoons cold unsalted butter, cubed
- ⅔ cup plus 2 teaspoons cold heavy whipping cream, divided
- 2 tablespoons pure maple syrup
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, salt, and cinnamon. Using a pastry blender or 2 forks, cut cold butter into flour mixture until it resembles coarse crumbs.
- In a small bowl, stir together ⅔ cup cream and maple syrup. Add to flour mixture, stirring until a shaggy dough begins to form. Working gently, bring mixture together with hands until a dough forms. (Dough should be stiff, but if dough won’t come together, add more cream, 1 tablespoon at a time, until it does.)
- Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 2 to 3 times. Using a rolling pin, roll out dough to a scant 1-inch thickness. Using a 2¼-inch round cutter dipped in flour, cut as many scones from dough as possible, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet. Freeze for 10 minutes.
- Brush tops of scones with remaining 2 teaspoons cream. Sprinkle with remaining 1 teaspoon sugar.
- Bake until golden brown, 14 to 16 minutes.
