Scones are the perfect companion for a hot and delicious coffee or tea. So, I decided to mix one of my favorite breakfast flavors (french toasts) with a flaky and soft scone. The result is right here!
Ingredients:
- For the Scones:
3 cups self-rising flour
1/2 cup sugar, plus more for sprinkling over the scones before baking
1 1/2 stick of unsalted butter cut into little chunks
1/2 cup half and half
1 Tbsp. vanilla extract
1/2 cup maple syrup (almost)
1 tspn. ground cinnamon
1/2 tspn. ground nutmeg
a pinch of salt
1 egg and 2 Tbspn. of milk, for egg wash
- For the glace:
1/2 stick of butter, melted and cooled
4 Tbspn. maple syrup
1 tspn. vanilla extract
1/4 cup powdered sugar
Directions:
Preheat your oven to 425ºF. Line two baking sheets with parchment paper.
Whisk the flour, cinnamon, nutmeg, salt and sugar in a large bowl. Add the little chunks of butter and work it with a pastry cutter until the pieces are about the size of small peas. Set aside.
In a measuring cup (for liquids), pour the half and half, vanilla and fill it up with maple syrup until reaches 1 cup (it is almost half of a cup).
Pour the wet ingredients over the dry mixture and work it as little as possible. Damp it over a floured surface and divide it into two pieces. Shape (one at a time) into a ball and put it on the prepared baking sheet and pat it until it shapes like a disc, not thicker than one inch. Do the same with the other one and cut them into 8 wedges each. Separate them about 1 each from each other. Brush them with the egg wash and sprinkle some sugar on top. Bake for about 15 minutes (it can vary from one oven to another, so make sure they are golden and if you insert a toothpick in the middle of one it has to come out clean and dry).
Once they are baked, drizzle the maple butter glaze over the top of the scones.
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