Maple scones have the scent of maple and brown sugar and an irresistible pull-apart shape to provide a new twist on the traditional scone.
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Scones
2 cups all-purpose flour
13 cup firmly packed brown sugar
1 12 teaspoons baking powder
12 teaspoon baking soda
14 teaspoon salt
6 tablespoons cold Land O Lakes® Butter, cut into chunks
34 cup Land O Lakes® Heavy Whipping Cream
2 large Land O Lakes® Eggs (yolks only)
1 teaspoon maple extract
14 cup sugar
Glaze
34 cup powdered sugar
1 teaspoon maple extract
2 to 3 teaspoons milk
STEP 1
Heat oven to 400°F. Spray 12-cup muffin pan with no-stick cooking spray; set aside.
STEP 2
Combine flour, brown sugar, baking powder, baking soda and salt in bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in pecans.
STEP 3
Combine whipping cream, egg yolks and 1 teaspoon maple extract in another bowl; beat with whisk until well mixed. Pour whipping cream mixture into flour mixture; stir until moist dough forms. Turn dough out onto lightly floured surface; gently knead 10 times or until smooth.
STEP 4
Place sugar in bowl. Roll dough into 48 (1-inch) balls. Roll each ball of dough in sugar. Place 3 balls of dough into bottom of each muffin cup; top with another ball of dough. Bake 16-18 minutes or until golden brown. Cool in pan 2 minutes. Remove from pan; place onto cooling rack.
STEP 5
Combine powdered sugar, 1 teaspoon maple extract and enough milk for desired glazing consistency in bowl until well mixed. Drizzle glaze over warm scones.
Scones aren’t the dry, one-dimensional bakery item they once were. Adding dried fruit and sweet morsels bring new life to this traditional food. No matter how you like them, there’s a scone recipe here for every taste.
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