With Thanksgiving happening next week we thought we would share a tasty treat that we found on Pinterest! This recipe is from the blog Two Peas & Their Pod! I have to say that before making these I was not a fan of maple bars at all, I would like a maple doughnut from time to time… But these maple scones took the gold star! We are happy we came across this blog and even happier that they shared this recipe! If you like maple bars or maple doughnuts than you will love these maple scones! They are easy to make at home and a wonderful breakfast treat! We here at Travel and Treats think these would be perfect for breakfast on both Thanksgiving and Christmas! We hope you enjoy them as much as we did!!!! Let us know what you think and share your photos of your baking adventures by using the hashtag #travelingbaker on instagram or twitter!
For the Scones:
2 cups all-purpose Gold Medal flour
1 tablespoon baking powder
3 tablespoons light brown sugar
1/2 teaspoon salt
6 tablespoons cold, unsalted butter, cut into 1/4-inch cubes
3/4 cup heavy cream, plus 1 tablespoon, divided
1 large egg, slightly beaten
1/2 teaspoon vanilla extract
For the Maple Glaze:
1/4 cup unsalted butter
1/4 cup pure maple syrup
2 tablespoons heavy cream
1 teaspoon maple extract
1 1/3 cups powdered sugar
Candied pecans, chopped, if desired
1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
2. In a large bowl, whisk together flour, baking powder, brown sugar, and salt. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a feel larger butter lumps.
3. In a small bowl, whisk together 3/4 cup heavy cream, the egg, and vanilla extract. Pour the mixture over the ingredients and stir with a spatula until dough begins to form. Don’t over mix.
4. Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into even triangles.
5. Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional one tablespoon of heavy cream. Bake scones for 15-17 minutes, or until scones are slightly golden brown. Cool scones on a wire cooling rack.
6. While the scones are cooling, make the maple glaze. In a small saucepan, add butter, maple syrup, and heavy cream. Heat over medium until butter is melted and ingredients are combined, stirring occasionally. Stir in the maple extract. Slowly whisk in the powdered sugar, adding about 1/4 of a cup at a time. The glaze will be a little lumpy at first, but will smooth out as you keep whisking.
7. Let glaze cool for 5 minutes. Drizzle glaze over cooled scones. Top with chopped candied pecans, if desired.
Note-Scones will keep in an air-tight container for up to 2 days, but they really are best eaten the day they are made.