Maple Leaf Scones
Serves: approximately 18
 
Ingredients
  • 3 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup cold unsalted butter, cubed
  • 1¼ cups plus 1 tablespoon cold heavy whipping cream, divided
  • 1 teaspoon maple extract
  • ½ teaspoon vanilla extract
  • 1 teaspoon sanding sugar
Instructions
  1. Preheat oven to 375°. Line 2 rimmed baking sheets with parchment paper.
  2. In the work bowl of a food processor, pulse together flour, granulated sugar, baking powder, and salt just until combined. Add cold butter, pulsing until it resembles coarse crumbs. Transfer mixture to a large bowl.
  3. In a small bowl, stir together 1¼ cups cold cream and extracts. Add to flour mixture, stirring until a dough starts to form. Gather dough into a ball in the bowl.
  4. Turn out dough onto a lightly floured surface, and knead gently until smooth 3 to 4 times. Using a rolling pin, roll out dough to a ½-inch thickness. Using a 2½-inch maple leaf-shaped cutter dipped in flour, cut 18 scones from dough without twisting cutter, rerolling scraps only once. Place scones 1 inch apart on prepared baking sheets. Using a sharp knife, cut several shallow ⅛-inch-deep “veins” in scones. Freeze scones for approximately 10 minutes.
  5. Brush tops of scones with remaining 1 tablespoon cream. Sprinkle with sanding sugar.
  6. Bake until edges of scones are golden brown, approximately 17 minutes. Let cool slightly on baking sheets for approximately 5 minutes. Serve warm.
Recipe by TeaTime Magazine at https://teatimemagazine.com/maple-leaf-scones-recipe/