Whole wheat flour brings a subtle nuttiness to these slightly sweet maple scones.
Makes about 8
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- 1 1/2 cups white whole-wheat flour
- 1/2 cup all-purpose flour
- 2 tablespoons firmly packed light brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/4 cup cold unsalted butter, cut into 1/2-inch pieces
- 7 tablespoons maple syrup, divided
- 6 tablespoons 1% low-fat milk
- 1 large egg
- 1 cup confectioners’ sugar
- Preheat oven to 400°. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flours, brown sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture is crumbly.
- In a small bowl, whisk together 3 tablespoons maple syrup, milk, and egg. Stir milk mixture into flour mixture just until dry ingredients are moistened.
- Turn out dough onto a lightly floured surface, and knead dough 3 to 4 times. Place dough on prepared pan, and pat into a 7-inch circle. Lightly score dough into 8 wedges (do not cut completely through dough).
- Bake until golden brown, about 15 minutes. Let cool for 10 minutes.
- Meanwhile, in a medium bowl, whisk together confectioners’ sugar and remaining 4 tablespoons maple syrup until smooth. Cut scones into wedges, and drizzle with glaze; serve warm.
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