· 2 cups All-Purpose flour· 2 1/2 tsp. baking powder· 1/2 tsp. salt· 1/4 tsp. cinnamon· 8 Tbsp. cold, unsalted butter (1 stick)· 1/2 cup heavy cream, cold· 1/4 cup brown sugar, packed· 1 large egg· 1 tsp. vanilla extract· 1/3 cup maple syrup, pure· 2 Tbsp. butter· 1 1/4 cup confectioners sugar· 1 tsp. vanilla· 1/3 cup chopped pecans (for garnish on top of glaze)
Step 1Preheat the oven to 400°F. Line a baking sheet with parchment paper or a Silicone baking mat (like a Silpat)Step 2In a large bowl, whisk together the flour, baking powder, salt and cinnamon.Step 3Add the cubed, cold butter into the drying ingredients. Using a pastry cutter, cut butter into the flour until pea-sized coarse crumbs form.Step 4In medium sized bowl, whisk together the brown sugar, heavy cream, egg and vanilla.Step 5Add the wet ingredients into the dry ingredients.Step 6Combine using a wooden spoon or rubber spatula until slightly incorporated. Turn out dough onto a lightly floured surface and fold just until combined in a ball and flatten out and form into a circle.Dough may be a little sticky, use flour as needed (but not too much!)Step 7Shape the scones by cutting them into 8 triangles using a bench scraper.Step 8Place the scones on the prepared baking sheet and bake for 15-16 minutes or until lightly browned on top.Step 9Make the glaze: melt the butter in the maple syrup, either in the microwave or on the stove in a small saucepan. Add in the powdered sugar and vanilla extract, mix until smooth.Step 10Spread glaze on top of cooled scones and garnish with chopped pecans.Step 11Scones are best the day of, or store in the fridge for 2-3 days. Enjoy!