Spiced Maple Scones
What makes these scones so flaky and buttery is how you handle the dough. It's a bit like making laminated dough - you'll work in some very cold, cubed butter and then fold the dough over itself like a letter. That folding is what makes all the difference, creating layers of butter and dough that puff up in the oven for a tall, tender scone.
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
Keep ingredients cold throughout process for flakiest results.
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