- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons Republic of Vermont Maple Sugar
- 1/2 teaspoon salt
- 6 tablespoons cold, unsalted butter, cut into 1/4-inch cubes
- 3/4 cup heavy cream (plus 1 tablespoon for milk wash)
- 1 large egg
- 1/2 teaspoon vanilla extract
1. Preheat oven to 400°F.
2. Lightly grease a large baking sheet. For easier cleanup, you can line the baking sheet with parchment paper or a Silpat baking mat.
3. In a large bowl, whisk together the flour, baking powder, maple sugar, and salt. Quickly cut in the cold, cubed butter using your preferred method (a pastry blender, your hands, or in my case, carefully using the pulse setting on a food processor). Mix until the ingredients form a coarse meal, the chunks of butter should still be about pea size.
4. In another bowl, whisk together 3/4 cup heavy cream, the egg, and vanilla extract. Gently combine this mixture with the dry ingredients, stirring until the dough begins to form and the wet and dry ingredients have all been incorporated. (Be careful not to over mix.)
5. Dump the rough dough onto a floured surface. Knead the dough by hand until it forms a rough ball (1-2 minutes). Form the scones by patting the dough into a ¾ inch thick circle. Cut the circle to form 8 evenly sized triangles.
6. Arrange the scones on the prepared baking sheet and brush lightly with the additional 1 tablespoon of heavy cream.
7. Bake the scones for 15-17 minutes, or until slightly golden brown. Remove from oven and place on a cooling rack.
.8 While the scones are baking, prepare your maple glaze. In a small saucepan over medium heat, gently melt the butter, maple syrup, and heavy cream. Heat just until the butter is melted and the ingredients have combined, stirring occasionally.
9. Remove from the heat and whisk in the powdered sugar a 1/4 cup at a time. Whisk until the mixture becomes smooth.
A note on the powdered sugar – you can use conventional powdered sugar or you can try our approach which is to powder our natural maple sugar by grinding it in the food processor. If you’re using the sugar right away, it’s not necessary to add corn starch, which most conventional powdered sugars contain.
PUTTING IT ALL TOGETHER
10. Let the glaze and scones continue to cool for about 5 minutes – the glaze will continue to thicken as it cools. Drizzle the maple glaze over the cooled scones and sprinkle with the chopped pecans. Eat warm from the oven or save them for later by storing in an air-tight container for up to 2 days.