Super soft scones with a kiss of maple
I’m a stickler for soft scones. I typically make English style scones (like this one) but I recently adapted this recipe from my mom’s scone recipe and wow, is it good! My mom went through a major scone phase when I was a teenager and now I remember why. I used to come home from school and bake these scones for an afternoon snack. So there you go: these are so simple to make, your kids can make them!
These are so easy to make. I just love cutting the scones, brushing them with cream, and sprinkling them with sugar knowing that I’m a mere ten minutes from enjoying them. These also travel very well so I’m adding this recipe to my Picnic recipes. I took half of the scones to friends as soon as they came out of the oven.
This is a terribly cozy recipe, making it perfect for Sunday baking enthusiasts but quick enough to throw in the oven really any afternoon. It’s a one-bowl recipe and you don’t even need a stand mixer!
Maple Cream Scones
2 cups all-purpose flour
1/3 cup granulated sugar
1 Tbsp baking powder
1/4 tsp salt
1/3 cup unsalted butter, cold
1 1/4 cup +2 Tbsp whipping cream, divided
1 tsp maple extract
2 Tbsp sugar
- Preheat oven to 375 degrees F.
- Whisk together flour, sugar, baking powder, and salt. Cut in cold butter with a pastry blend or fork until crumbly. Whisk maple extract into 11/4 cups whipping cream; add to batter and combine until moistened.
- Turn dough onto a floured surface. Knead about five times to get a smooth dough. Roll dough out in a circle, about half an inch in thickness. Cut into eight triangles. Brush scones with a remaining whipping cream (mix with a few drops more maple extract for more flavor!) and sprinkle with sugar.
- Bake on a lightly greased baking sheet for about 10 minutes or until slightly golden but still soft. Serve warm.
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