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!
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 18×26-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.
