Maple Scones

maple scones

Whole wheat flour brings a subtle nuttiness to these slightly sweet maple scones.

Maples Scones
Makes about 8
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  1. 1 1/2 cups white whole-wheat flour
  2. 1/2 cup all-purpose flour
  3. 2 tablespoons firmly packed light brown sugar
  4. 2 teaspoons baking powder
  5. 1/4 teaspoon kosher salt
  6. 1/4 cup cold unsalted butter, cut into 1/2-inch pieces
  7. 7 tablespoons maple syrup, divided
  8. 6 tablespoons 1% low-fat milk
  9. 1 large egg
  10. 1 cup confectioners’ sugar
  1. Preheat oven to 400°. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flours, brown sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture is crumbly.
  3. 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.
  4. 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).
  5. Bake until golden brown, about 15 minutes. Let cool for 10 minutes.
  6. 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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