Falling leaves and cooling weather call for this seasonal scone with sweet maple and orange.
Downloads:Maple-Orange Cloverleaf Scones
1 cup all-purpose flour
1 cup whole-wheat flour
1/3 cup firmly packed light brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/4 cup plus 2 tablespoons cold unsalted butter, diced
3/4 cup half-and-half
2 large egg yolks
1 tablespoon fresh orange zest
1 teaspoon vanilla extract
1/2 teaspoon maple flavoring
1/4 cup sugar
1 recipe Orange-Buttermilk Glaze (see Download for recipe)
• Preheat oven to 400°.
• Spray a 12-cup muffin pan and a 6-cup muffin pan with nonstick cooking spray. Set aside.
• In a large bowl, combine flours, brown sugar, baking powder, baking soda, and salt. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse meal. Make a well in center of mixture. Set aside.
• In a medium bowl, combine half-and-half, egg yolks, vanilla extract, and maple flavoring, whisking well. Add mixture to well of flour mixture, stirring until a moist dough forms.
• Turn dough out onto a lightly floured surface. Knead gently until smooth. Set aside.
• Place sugar in a small bowl. Set aside.
• Roll dough into 54 (1-inch) balls. Roll each ball in sugar to coat. Place 3 balls in each muffin cup.
• Bake until golden brown, 12 to 15 minutes. Cool for 5 minutes in pan. Remove to wire racks to cool.
• Glaze scones with Orange-Buttermilk Glaze. Store in an airtight container in the refrigerator for up to 3 days.