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
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.