Biscuits / Muffins / Scones · Breakfast

Petite Maple Glazed Scones

Petite Maple Glazed Scones by Rumbly in my TumblyOh, this is bad.  This is very, very bad.

Petite Maple Glazed Scones by Rumbly in my Tumbly

I’ve found a new, non-deep fried breakfast item to slather with maple bar glaze.

Petite Maple Glazed Scones by Rumbly in my Tumbly

I even made it “petite.”  When something is titled “petite” I always feel like I can have more than one.

Petite Maple Glazed Scones by Rumbly in my Tumbly

These buttery, airy, delicate scones are baked to golden perfection and then dipped in a to-die-for maple glaze that you will want to eat with a spoon.

IPetite Maple Glazed Scones by Rumbly in my Tumbly

Just in time for Mother’s Day brunch.

Petite Maple Glazed Scones by Rumbly in my Tumbly

Hope you enjoy!

Recipe adapted from The Sweet Happy Life.  Makes 12 petite scones.

1 1/2 cups all purpose flour
3 tablespoons brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons of cold butter
1/4 cup + 3 tablespoons of milk or cream (the higher fat content, the better)
1/4 cup maple syrup

For the glaze:
2 1/2 tablespoons butter
1/2 cup brown sugar
2 tablespoons milk or cream
1 cup powdered sugar
1 1/2 teaspoons of maple extract, or mapleine (found in the grocery store near the vanilla extract)
a pinch of salt
2 additional tablespoons milk or cream

Preheat the oven to 375° and line a baking sheet with parchment paper.

In a large bowl, mix together the flour, brown sugar, baking powder, baking soda, and salt.  Cut the butter up into one inch cubes and smoosh together with your clean hands until fully incorporated and you have coarse crumbs with very small chunks of butter throughout.

Add the milk and the maple syrup and mix until just combined.

Divide the dough into three even balls and turn each one out onto a very lightly floured surface.  Shape each one into a 1 inch thick disk, and cut each disk into four triangle shaped pieces.

Place two inches apart on the cookie sheet and bake for 10-12 minutes until lightly golden.

While the scones are baking, make your glaze:

Melt the butter, brown sugar, and two tablespoons of milk over medium heat until melted. Bring to a boil, and cook, stirring constantly for 3 minutes.  Remove from heat.

When it has cooled down and is just warm, add the maple extract, additional milk, and powdered sugar.  Mix well until it is smooth and there are no lumps.

Carefully dip slightly warm scones into the glaze and place on parchment paper until glaze has set.  Enjoy!


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