During the last weekend of October, I traveled across the state to visit my parents in their country home in Wallowa County where the golden leaves were hanging one for just a few more days. The brilliance on that Friday during my weekend stay epitomized a quintessential dream of a fall day – bright sunshine, not a whip of wind and brilliant blue sky. And then, not 24-hours later, the snow came which was a lovely pairing of warmth and snuggly-cozy in a matter of two subsequent days (have a look at the difference a day makes below, click on the right side of the image to see the second image).
The first morning during my stay, my mother shared her Maple Scones, and they were a treat to savor. Having made the scone dough days before, she simply pulled the frozen triangles out of the freezer, placed them in the oven for 15 minutes, made the maple glaze, and in fewer than 20 minutes my parents and I were nibbling and sipping in absolute silence and smiles stretching from ear-to-ear (okay, maybe that was just me, but enjoying this delicious moment was certainly a luxury I appreciated immensely).
After sharing the post on Instagram (see below), readers have asked for me to share the recipe, which I am happy to do. The original recipe can be found here. My mom added the idea of freezing the dough before cooking, and I have added or tweaked a few details to increase the flavor (toasting the pecans, for example). The lightness of the scone is something that captured my tastebud’s appreciation, and the glaze is a consistency that just the right thickness and too heavy, offering a that classic fall maple flavor. I do hope you enjoy and may your future scone and sipping moments be many!
- 2 1/4 cup flour
- 1 1/2 tablespoons baking powder
- 1/4 cup brown sugar
- 1/4 teaspoon coarse sea salt
- 3/4 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla
- 1/2 cup unsalted butter (top quality) chilled and cut into cubes
- 2 cups confectioners' sugar
- 1/4 cup heavy cream
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup pecans toasted and chopped
- To retain the sharp shape of the scones, my mother recommended making the dough first, cutting into the preferred size and shape and then freezing.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, sugar and salt.
- Mix the wet ingredients: In a small bowl, whisk together heavy cream, egg, and vanilla or maple extract.
- Using a food processor or pastry cutter, mix butter into the flour mixture until coarse crumbs form. Add the wet ingredients and then combine gently, but not until entirely smooth as you want the butter to remain cold. Be careful not to over mix. Place the dough onto your work surface and using your hands, press into a 7-inch circle. Using a pizza cutter, cut circle into 8 equal triangles, similar to a pie. Place the scone triangles into a ziplock or freezer proof bag and freeze until you are ready to enjoy them. If you want to enjoy them later that same day, freeze for about 2-4 hours minimum.
- To cook: Preheat the oven to 400 degrees Fahrenheit. Line with parchment paper a baking sheet. Remove the scones from the freezer. Place triangles onto the prepared baking sheet. Place in the oven and bake for 15-16 minutes or until edges are slightly brown. Remove from the oven transfer scones to wire racks to cool completely.
- While the scones are baking, making the maple glaze. Combine confectioners' sugar, heavy cream, maple syrup and vanilla in a small bowl. Whisk until smooth and no lumps remain. Allow the scones time to cool, about 10-15 minutes. Spoon desired amount of glaze over the scones. Sprinkle with chopped pecans. Let sit for 5 minutes and then pair with a hot cup of tea or coffee.