Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 cup cold unsalted butter, cut into small cubes
- 1/2 cup heavy cream (plus 1 tablespoon for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 3 tablespoons pure maple syrup (for glaze)
- 1 tablespoon milk or cream (for glaze)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent the scones from sticking and to ensure even browning.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon until they are well combined and no clumps remain.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or two forks, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. This is key for a flaky texture.
- In a separate small bowl, whisk together the heavy cream, the large egg, and the vanilla extract until the egg is fully incorporated into the cream.
- Pour the wet ingredients into the center of the dry ingredients. Use a spatula to gently fold the mixture together until a shaggy dough forms. Be careful not to overmix, as this will make the scones tough.
- Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together, then pat it into an 8-inch circle about 1 inch thick. Use a sharp knife to cut the circle into 8 equal wedges.
- Place the wedges on the prepared baking sheet, leaving space between them. Brush the tops with a little extra heavy cream. Bake for 18 to 20 minutes, or until the edges are golden brown. Transfer to a wire rack to cool slightly.
- In a small bowl, whisk together the powdered sugar, maple syrup, and milk until smooth. Drizzle the glaze generously over the warm scones before serving.
- Cook Time: 38 minutes