I’ve been on a scone-baking kick lately, and last night I baked maple cinnamon scone goodies! I love, love maple scones; they’re absolutely magical. Yet even if they were definitely on my list of upcoming flavours to bake, I did feel a bit skeptical and worried about how they’d turn out. I knew that baking with maple is tricky and that there was a possibility of the scones tasting rather maple-less and more cinnamon-y.
I was proven wrong by these scones. To my surprise, they turned out divine. I could taste and feel the ethereal yet grounded relationship between the maple and cinnamon — their relationship was believable and heartfelt. And tasty! The maple was light and unassuming, yet passionate and mighty in its presence; meanwhile, the cinnamon played the role of the wise old sage.
Texture wise, on the inside it looked and felt more like a quick bread than a scone itself. Since it was my third time baking scones — I don’t have much experience and am a newbie at this — I’d attribute its quick bread-like identity to the eggs.
- 3 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 3/4 teaspoon salt
- 1/4 cup white sugar
- 1 tablespoon ground cinnamon
- 1/4 cup maple syrup (I used almost double that amount!)
- 1/3 cup heavy cream
- 1/2 cup unsalted butter
- 2 eggs
For the glaze, I used icing sugar, vanilla extract, heavy cream, and maple syrup.
I tweaked the original recipe a wee bit. To see the original recipe and instructions, please refer to the following website: https://www.food.com/recipe/cinnamon-maple-scones-372962