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Kick donuts and Danishes to the curb with this new addition to your breakfast/brunch/dessert list! These Brown Sugar Scones are a beautifully tasty way to expand your dessert genre. Simple but exquisite, these melt-in-your-mouth, maple syrup-glazed, brown sugar-infused, pumped-up pastries will definitely have you singing a different tune. The versatile, any-time-you-need-a-sweet-bite Brown Sugar Scones have it all going on!
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Ingredients
- For the scones:
- 2 eggs, cold
- 1/2 cup half-and-half, cold
- 1/4 cup brown sugar, lightly packed
- 1/2 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour, plus more, to taste, for dusting a work surface
- 3 teaspoons baking powder
- salt, to taste
- 1 teaspoon cinnamon
- 1/2 cup butter, cold
- milk, to taste
- granulated sugar, to taste
- For the maple syrup glaze:
- 1/2 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1/2 tablespoon half-and-half
Directions
Step 1 -Preheat the oven to 375 degrees F.
Step 2 -Line two 18x26-inch baking sheets with parchment paper.
Step 3 -In a medium bowl with an electric hand mixer or by hand with a whisk, add the eggs and beat well.
Step 4 -Add 1/2 cup of the half-and-half, the brown sugar, and 1/2 teaspoon of the vanilla extract to the beaten eggs and beat until well-combined.
Step 5 -In a large bowl, add 2 1/4 cups of the flour, the baking powder, the salt, and the cinnamon and whisk to combine.
Step 6 -Add the cold butter to the flour mixture and cut it in until a crumb mixture forms.
Step 7 -In the center of the crumb mixture, by hand, make a well and add the beaten egg mixture to the center.
Step 8 -Stir the egg mixture into the flour mixture until just combined.
Step 9 -Using the extra flour, lightly dust a flat work surface. Transfer the scone dough to the floured surface and gently and evenly knead it into an approximately 8-inch-wide, 1-inch-thick circle.
Step 10 -With a sharp knife or pizza cutter, cut the scone dough circle into 10 triangle-shaped pieces.
Step 11 -Transfer the scone dough triangles to the prepared baking sheets, making sure the triangles don't touch each other or the sides of baking sheet.
Step 12 -With a pastry brush, evenly and lightly brush the top of each of the scone dough triangles with the milk.
Step 13 -Evenly and lightly sprinkle the dough triangles with the granulated sugar.
Step 14 -Bake until golden-brown, about 14-16 minutes.
Step 15 -Transfer the baked scones from the oven to a wire rack and let them cool completely before adding the glaze.
Step 16 -When the scones are completely cooled, in a medium bowl, add the confectioners' sugar, the remaining vanilla extract, and the maple syrup and whisk to combine.
Step 17 -If the powdered sugar mixture is too thick, add 1/2 tablespoon of the remaining half-and-half and whisk until smooth.
Step 18 -Evenly drizzle the maple syrup glaze over the tops of each of the cooled scones.
Step 19 -Serve.
