Maple Glazed Cinnamon Scones

Yummy - these are delicious and easy.  I will say, I think that 1 tablespoon of the extract is too much (in the glaze) but it might depend on the extract.  I thought Mapeline would be too strong so I used some Watkins maple extract.  Anyway, next time I think I'll just cut the extract down a little but I left the recipe as-is so that you can decide what you like.  :)  Also, the dough was pretty wet and sticky and it would've been tricky to form the dough/triangles on the counter and then move them to the cookie sheet.  So I just put it on the tray, flattened it out and cut it into sections.  When I had about 5 minutes left on the timer, I used a knife to separate the triangles so that they would finish baking evenly. Worked great!

MAPLE GLAZED CINNAMON SCONES

YIELD: 16 SCONES

PREP TIME: 10 MINUTES

COOK TIME: 20 MINUTES

TOTAL TIME: 30 MINUTES

INGREDIENTS:

For the scones:

• 3 1/4 cups flour, plus more for dusting
• 1/2 cup sugar
• 4 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 cups cold heavy whipping cream
• 1 teaspoon vanilla

For the maple glaze:

• 1/2 cup brown sugar
• 1/4 cup butter
• 3 tablespoons milk
• 1 tablespoon maple syrup
• 1 tablespoon maple extract
• 2 cups powdered sugar

DIRECTIONS:

1. To make the scones, preheat oven to 375 degrees. Line two baking sheets with parchment paper.
2. Add the flour, sugar, baking powder, cinnamon, and salt to a large mixing bowl and whisk to combine.
3. Pour in the heavy cream and vanilla and stir with a wooden spoon until just combined.
4. Place dough on a floured work surface and use your hands to separate dough into two evenly sized balls.
5. Pat each ball into a circle about 8 inches across and 1 inch thick. Use a pizza cutter or knife to cut each circle of dough into 8 triangles.
6. Place triangles on baking sheet and bake for 15-20 minutes or until light and fluffy and golden brown. Do not overbake.
7. While scones are cooling, prepare the glaze.  Add brown sugar, butter, and milk to a small sauce pan over low heat and whisk until butter has melted. Heat for 5 minutes, whisking occasionally, to warm milk.
8. Remove from the heat and whisk in maple syrup and maple extract.
9. Gradually stir in powdered sugar, 1/2 cup at a time, until the glaze is smooth and thick.
10. Dip the tops of each scone in the glaze and let set.

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