The Harvest Moon is the name given to the full moon in September, a widely held symbol that it’s time to enjoy the fruits of your labors and feast with family and friends! Even though it may not be September now, it’s never a wrong time to indulge in its spirit! Harvest Moon Scones exquisitely capture that autumnal joy so you can feel it any time of year! The scones themselves are crumbly and buttery, infused with the smokey sweetness of maple syrup. On top is a cinnamon spice glaze that both warms and cools the palate just like how the fall is full of warm flavors and cool weather. Enjoy Harvest Moon Scones at breakfast, teatime, or by the light of the full moon; they are always a welcome treat!
Ingredients
For the scones:
- 4 1/4 cups all-purpose flour
- 1/2 cup brown sugar
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 16 tablespoons butter, cold and cubed
- 1/4 cup plus 2 tablespoons maple syrup
- 2 eggs
- 1 cup heavy cream, plus more for brushing
- 1 teaspoon vanilla extract
For the cinnamon spice glaze:
- 1 1/2-2 cups powdered sugar
- 3-4 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- cloves, to taste
- nutmeg, to taste
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Line a baking sheet with parchment paper.
Step 3 –In a large bowl, mix the flour, the brown sugar, the baking powder, the salt, 1 1/2 teaspoons of the cinnamon, 1/2 teaspoon of the allspice, and 1/4 teaspoon of the nutmeg together.
Step 4 –Add in the cold, cubed butter and with a fork, a pastry blender, or your clean hands, work the butter into the flour mixture until it forms coarse crumbs.
Step 5 –Whisk the maple syrup, the eggs, 1 cup of the heavy cream, and 1 teaspoon of the vanilla together in a separate bowl.
Step 6 –Pour the wet ingredients into the dry ingredients and mix until just combined.
Step 7 –Pour the dough onto a floured worksurface and work the dough until it comes together.
Step 8 –Pat the dough into a large circle, then split the dough in half.
Step 9 –Form each dough-half into a ball, then pat the dough balls into 1-inch-thick circles.
Step 10 –Cut the circles into 8 triangles.
Step 11 –Place the dough triangles onto the prepared baking sheet (you may need two) and brush them with the heavy cream.
Step 12 –Bake until the scones are just starting to turn brown, about 15-16 minutes.
Step 13 –Mix the powdered sugar with the remaining heavy cream.
Step 14 –Add the remaining vanilla extract, the remaining cinnamon, the remaining allspice, the cloves, and the remaining nutmeg, mixing it together.
Step 15 –Adjust the icing for thickness, adding more heavy cream to thin it and more powdered sugar to thicken it.
Step 16 –Drizzle or dunk the scones in the glaze.
Step 17 –Serve.