Brown Sugar and Maple Syrup Scones

I baked scones for breakfast  but with a slight twist on my regular scone recipe.   Brown sugar was substituted for the white and a splash or two of maple syrup was added in with the cream.  Finished with a maple syrup glaze.

Brown Sugar and Maple Syrup Scones
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2 1/4 cups flour
1/2 cup brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 Tbsp. cold butter
3/4  cup heavy cream
1/4 cup Maple Syrup
extra cream and sugar

Maple Syrup Glaze

1 tablespoon melted butter
1/8 cup of maple syrup
Powdered Sugar - Enough to make a glaze

Drizzle glaze over warm scones

Preheat oven to 425 degrees F. Combine flour, sugar, baking powder, and salt. Cut butter into mixture with pastry blender until it resembles a course meal. Add cream  and maple syrup to  dry ingredients. Mix lightly
with fork until mixture forms a  dough. Using hands gently pat the ingredients together.  Fold over once or twice or even three times if necessary.  Do not over-handle.

Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart on greased baking sheet; brush tops with cream and sprinkle with sugar. Bake for 15 to 18 minutes.

Tip:  An easy way to cut in the butter is to use a box grater. The large side of the grater makes the perfect size pieces of butter.