Maple Scones

Happy New Year! Now that it's almost March. I'm not sure what we've been eating but apparently it's nothing new or good enough to keep. Recently I made two things worth keeping and these scones are one of them. I was looking for something different for breakfast and have a ton of scones pinned over in pinterest. One criteria was that I had to have all the ingredients on hand since I wasn't going to the store before breakfast. While I don't have maple extract on hand, I made these and substituted vanilla. They were excellent! They weren't as crumbly as some scones, they were moist and held together nicely. They'd probably be good even without the glaze.

Maple Scones
makes 6

1 1/2 c flour
1 1/2 tsp baking powder
1/2 tsp salt
3 Tbsp sugar
3/4 c heavy cream, plus additional for brushing on scones
1/2 tsp vanilla

for glaze:
1 c powdered sugar
1 Tbsp butter, melted
1 to 3 Tbsp milk
1/4 tsp maple extract
pinch of salt

Preheat oven to 425° and line a baking sheet with parchment paper or a silicone baking mat. In a large bowl, whisk together the flour, pakig powder, salt, and sugar. Combine heavy cream and vanilla. Drizzle cream mixture over the dry ingredients and stir, using just enough cream so that there is no dry flour on the bottom of the bow. Using your hands finish mixing, pulling the dough together and form into a ball. Turn out onto a lightly floured surface and pat into a disk about 5 1/2" across and 3/4" thick. Using a knife (or pizza cutter) cut into 6 triangles and transfer to baking sheet. Place about an inch apart. Brush with some cream to help browning. Bake 14-15 minutes until lightly browned. Let cool before glazing

For the glaze - in a small bowl combing the powdered sugar, melted butter, 1 tablespoon milk, the maple extract, and salt. Add more milk by the 1/4 teaspoon until the glaze reaches drizzling consistency and drizzle over the scones*. Allow glaze to set for 5 minutes then enjoy!

*a tip for drizzling the scones - put them on a cooling rack with a piece of wax paper underneath to catch all the drips, makes cleaning up much easier

from Baking Mischief