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Scones, Maple Tea (D)
Source: Bon Appetit, December 1999
Yield: 8 scones

3 cups all purpose flour
4 tablespoons (packed) dark brown sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1-1/2 sticks) chilled unsalted butter, cut into 1/2" pieces
1/2 cup (or more) plus 6 tablespoons whipping cream
1/2 cup plus 2 tablespoons pure maple syrup
2/3 cup (about) powdered sugar

Preheat oven to 375°F.

Whisk flour, 2 tablespoons dark brown sugar, baking powder, baking soda, and salt in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal.

Stir 1/2 cup whipping cream and 1/2 cup maple syrup in small bowl to blend. Gradually add cream mixture to flour mixture, stirring just until dough comes together and adding more cream by tablespoonfuls if dough is dry.

Turn dough out onto lightly floured surface. Knead dough gently until smooth, about 5 turns. Using floured hands, pat out dough to 8" round; cut dough into 8 wedges. Transfer wedges to baking sheet, spacing 2" apart.

Bake scones until golden and tester inserted into center comes out clean, about 20 minutes. Transfer to rack.

Meanwhile, whisk remaining 2 tablespoons dark brown sugar, 6 tablespoons whipping cream, and 2 tablespoons maple syrup in medium bowl to blend. Gradually whisk in enough powdered sugar to form thick glaze.

Drizzle or spread glaze over warm scones. Let stand until glaze sets.

Posted by Brenda Gierczak

Nutritional Info Per Serving: N/A