Years ago, we had a maple scone mix. People loved it and it sold well. It was loaded with maple bacon chips. Alas the chip manufacturer dropped the product and we dropped our scone mix.
We decided that it was time to create another maple scone, at least a recipe.
We think you will love these sweet, flaky scones with their maple flavor.
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
6 tablespoons very cold butter
1/2 cup quick cooking oats
1 cup milk
1 teaspoon maple flavor
For the Topping
3 tablespoons butter, melted
3 tablespoons water
1/2 teaspoon maple flavor
1/4 cup packed brown sugar
1/4 cup quick cooking or old fashioned oats
Preheat the oven to 425 degrees.
- In a large bowl, stir together the flour, baking powder, brown sugar, salt and cinnamon.
- Use a pastry knife to cut the butter into the dry ingredients until the mixture is coarse and uniform. Stir in the 1/2 cup oats.
- Add the maple flavor to the milk. Form a well in the dry ingredients and pour in the milk mixture.
- Stir to combine then remove to a floured counter and knead just until a dough ball forms.
- Pat the dough to 3/4-inch thick. I usually form my dough into a rectangle and then cut my scones into squares. You can also create a circle and then cut it into wedges.
- Place the scones about a half inch apart. The scones will expand into each other and create soft edges, not crusty.
- For the topping, brush the melted butter over the scones. Place the 1/4 cup brown in a small bowl. Add the 1/2 teaspoon maple flavor. Add the water, a little at a time, until you have a mixture the consistency of a pancake syrup. Drizzle syrup over the wedges and sprinkle on the remaining oats.
- Bake for 10 to 12 minutes or until the tops just start to brown. Remove to a rack. Serve warm.