Maple Tea Scones
Serves: 5
Jolie Turcotte
1 January 1970
Based on User reviews:
43
Spice
41
Sweetness
44
Sourness
37
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
3 cups
All-Purpose Flour4 tbsps
Dark Brown Sugar (packed)1.5 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Salt2 cup
Powdered Sugar (about)Directions:
1
Preheat oven to 375°F
2
Whisk flour, 2 tablespoons dark brown sugar, baking powder, baking soda and salt in large bowl to blend
3
Add butter and rub in with fingertips until mixture resembles coarse meal
4
Stir 1/2 cup whipping cream and 1/2 cup maple syrup in small bowl to blend
5
Gradually add cream mixture to flour mixture, stirring just until dough comes together and adding more cream by tablespoonfuls if dough is dry
6
Turn dough out onto lightly floured surface
7
Knead dough gently until smooth, about 5 turns
8
Using floured hands, pat out dough to 8-inch round; cut dough into 8 wedges
9
Transfer wedges to baking sheet, spacing 2 inches apart
10
Bake scones until golden and tester inserted into center comes out clean, about 20 minutes
11
Transfer to rack
12
Meanwhile, whisk remaining 2 tablespoons dark brown sugar, 6 tablespoons whipping cream and 2 tablespoons maple syrup in medium bowl to blend
13
Gradually whisk in enough powdered sugar to form thick glaze
14
Drizzle or spread glaze over warm scones
15
Let stand until glaze sets
16
Preheat oven to 375°F
17
Whisk flour, 2 tablespoons dark brown sugar, baking powder, baking soda and salt in large bowl to blend
18
Add butter and rub in with fingertips until mixture resembles coarse meal
19
Stir 1/2 cup whipping cream and 1/2 cup maple syrup in small bowl to blend
20
Gradually add cream mixture to flour mixture, stirring just until dough comes together and adding more cream by tablespoonfuls if dough is dry
21
Turn dough out onto lightly floured surface
22
Knead dough gently until smooth, about 5 turns
23
Using floured hands, pat out dough to 8-inch round; cut dough into 8 wedges
24
Transfer wedges to baking sheet, spacing 2 inches apart
25
Bake scones until golden and tester inserted into center comes out clean, about 20 minutes
26
Transfer to rack
27
Meanwhile, whisk remaining 2 tablespoons dark brown sugar, 6 tablespoons whipping cream and 2 tablespoons maple syrup in medium bowl to blend
28
Gradually whisk in enough powdered sugar to form thick glaze
29
Drizzle or spread glaze over warm scones
30
Let stand until glaze sets