The best way to begin an ominous and rainy morning is with a tray of freshly baked maple cream scones. Soft textured and seemingly light (cream is deceiving that way!), dark brown sugar and maple syrup make these scones a breakfast delight.
Finished off with maple cream glaze, these scones are simply scrumptious (and a cinch to make!). Prep a batch of scones ahead, and your Thanksgiving breakfast will be an easy and memorable affair.
- 3 cups flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1/4 cup dark brown sugar
- 1 cup cold heavy cream
- 1/3 cup dark amber maple syrup
- 1/4 cup dark amber maple syrup
- 1 Tbsp heavy cream
- 1/8 tsp salt
- 1/2 cup powdered sugar, sifted
- 1/4 tsp vanilla extract
- For the scones, line a rimmed baking sheet with a silicone mat or parchment paper. Whisk together flour, baking powder, salt, and brown sugar in a medium bowl. Combine heavy cream and maple syrup; drizzle over flour mixture and fold in just until flour is incorporated and a shaggy dough forms.
- Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheet and cut each circle into 6 wedges; pull the wedges slightly apart, leaving an inch between them. Chill baking sheet in the freezer for 15 minutes while preheating oven to 425°F.
- Bake for 15 minutes, until lightly golden and set, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool scones for 5 minutes on baking sheet before removing to a wire rack to cool. For the glaze, whisk together maple syrup, cream, and salt in a small bowl. Whisk in powdered sugar and vanilla until smooth. Drizzle glaze over scones and let set before serving.