Ingredients
For the Scones
- 3 1/4 cups all-purpose flour
- 1/3 cup organic cane sugar
- 1 teaspoon Diamond Crystal kosher salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 3/4 cup unsalted butter, cold and cubed
- 3/4 cup full-fat buttermilk, cold
- 1 large egg, cold
- 1 teaspoon vanilla bean paste
For the Egg Wash
- 1 large egg
- 2 tablespoons heavy cream
For the Maple Glaze
- 1/2 cup powdered sugar
- 2 tablespoons maple syrup
- 1/2 tablespoon milk or cream
Prepare the Dough
For this to work, the butter needs to be as cold as you can get it. I usually stick it in the freezer for about 30 minutes before I even start.
In a large bowl, whisk together the all-purpose flour, cane sugar, kosher salt, baking powder, baking soda, and all the spices. Add the cold, cubed butter and toss everything together until the butter pieces are coated in flour.
Using a pastry cutter or just your fingertips, cut the butter into the flour mixture until it’s broken down into pea-sized pieces. Then, flatten some of those pieces between your palms. Place the whole bowl in the freezer for a few minutes to keep everything chilled.
In a separate small bowl, whisk together the cold buttermilk, egg, and vanilla bean paste.
Pull the flour mixture from the freezer and pour in the wet ingredients. Gently fold everything together with a spatula until it starts to form large clumps. The dough will look pretty shaggy, but try not to overwork it.
Shape the Scones
Turn the dough out onto a lightly floured surface and gently knead it a few times until it just comes together into a rough ball. Shape it into a rectangle.
Now for the folding part, which is what creates all those flaky layers. Fold the rectangle in thirds horizontally, just like you’d fold a letter. Flatten it out a little, then fold it in thirds again, but this time in the opposite direction.
Roll the dough out into a circle that’s about 3/4-inch thick. To make sure the butter stays cold, place the dough on a plate and pop it back in the freezer while you get the oven preheating to 375F.
Bake the Scones
Line a baking sheet with parchment paper. In a small bowl, whisk the egg and heavy cream together to make the egg wash.
Take the chilled dough out of the freezer and use a sharp knife to cut it into eight equal wedges.
Place the scones on the prepared baking sheet. You’ll want to work quickly here so the butter doesn’t warm up. Brush the tops of the scones with the egg wash.
Bake for about 20 minutes, until the tops are golden brown. Let them cool on the pan for about 5 minutes before you move them to a wire rack.
While the scones are still warm, whisk together the powdered sugar, maple syrup, and milk for the glaze. Drizzle it over the top and let it set before you serve them.
Spiced Maple Scones
Ingredients
For the Scones
- 3 1/4 cups all-purpose flour
- 1/3 cup organic cane sugar
- 1 teaspoon Diamond Crystal kosher salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 3/4 cup unsalted butter cold and cubed
- 3/4 cup full-fat buttermilk cold
- 1 large egg cold
- 1 teaspoon vanilla bean paste
For the Egg Wash
- 1 large egg
- 2 tablespoons heavy cream
For the Maple Glaze
- 1/2 cup powdered sugar
- 2 tablespoons maple syrup
- 1/2 tablespoon milk or cream
Instructions
- Freeze butter for 30 minutes before starting.
- Whisk flour, sugar, salt, baking powder, baking soda, and spices in large bowl.
- Add cold cubed butter, cut into pea-sized pieces using pastry cutter.
- Chill flour-butter mixture in freezer briefly.
- Whisk cold buttermilk, egg, and vanilla paste in separate bowl.
- Combine wet and dry ingredients until just mixed into shaggy dough.
- Turn onto floured surface, knead briefly into rough ball.
- Shape into rectangle, fold in thirds horizontally, then vertically.
- Roll to 3/4-inch thick circle, chill while preheating oven to 375F.
- Cut dough into 8 wedges, place on parchment-lined baking sheet.
- Brush with egg wash (beaten egg + heavy cream).
- Bake 20 minutes until golden brown.
- Cool 5 minutes on pan before transferring to wire rack.
- Mix powdered sugar, maple syrup, and milk for glaze.
- Drizzle glaze over warm scones.
Notes
