Ingredients

• 1 1/2 cup (180g) all-purpose flour (measured by weight or using the spoon and sweep method*)
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons (37g) granulated sugar
• 3/4 cup heavy cream (, plus more for brushing on scones*)
• 1/2 teaspoon vanilla extract
• GLAZE
• 1 cup (120g) powdered sugar, sifted
• 1 tablespoon (14g) butter, melted
• 1/4 cup maple syrup
• Optional-1 to 3 tablespoons milk (only if needed to thin glaze)

Directions

• 1. Preheat your oven to 425°F and line a baking sheet with parchment paper or silicone baking mat. In a large bowl, whisk together flour, baking powder, salt, and sugar.
• 2. In a liquid measuring cup or bowl, stir together heavy cream and vanilla.
• 3. Drizzle cream mixture over your dry ingredients and stir, using just enough cream so that a dry dough forms with no loose flour at the bottom of your bowl*. Use clean hands to finish mixing and shape dough into a ball. Turn out onto a lightly floured surface. Press dough out to a disk about 5 1/2-inches across or 3/4-inch thick.
• 4. Use a dough scraper or knife to cut circle into 6 triangles. Transfer scones to your prepared baking sheet, arranging the wedges in a circle about 1-inch apart. Brush the scones with a little cream to help them brown.
• 5. Bake for 14 to 16 minutes, until scones are baked through and lightly golden brown.
• 6. Cool before glazing.
• FOR GLAZE
• 7. In a small bowl, whisk together 120 g of powdered sugar, 1 tbl melted butter, 1/4 cup maple syrup, and pinch of salt. If needed, add milk by the 1 teaspoon until glaze reaches a drizzling consistency and drizzle over scones. Allow glaze to set for 5 minutes and enjoy!

Nutrition

Photos