A fun fall shape and delicious maple flavoring set Maple Leaf Scones apart from the rest. We recommend serving these delightful scones with Devonshire Cream and Apple Butter.
- 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
- Preheat oven to 375°. Line 2 rimmed baking sheets with parchment paper.
- 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.
- 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.
- 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.
- Brush tops of scones with remaining 1 tablespoon cream. Sprinkle with sanding sugar.
- Bake until edges of scones are golden brown, approximately 17 minutes. Let cool slightly on baking sheets for approximately 5 minutes. Serve warm.
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