When I saw a recipe for maple glazed scones in Coup de Pouce magazine, I knew I had to make them. I love maple. There is nothing better than maple. I could drink maple syrup.
They were the first scones I was making but the recipe was quite simple. Only one problem. They were not good.
I was surprised when I saw there was only 2 tbsp sugar in the whole recipe (for 12 scones!). But I still followed the recipe. And they tasted like flour.
One week later, I was back in the kitchen, determined to make delicious maple scones. I decided to use Caitlin’s Espresso Scones recipe and modified it with the maple scone recipe. And I got delicious maple espresso scones.
Adaptation of Espresso Scones, Healthy Tipping Point and Scones glacés à l’érable, Coup de Pouce, April 2011
- 3 1/4 cups unbleached all purpose flour
- 2/3 cup golden cane sugar
- 5 tsp baking powder
- 1/4 tsp fine sea salt
- 3/4 cup earth balance (or softened butter)
- 1 flax egg: mix 1 tbsp flax seeds, grounded, and 3 tbsp water
- 1 tbsp maple extract/flavoring
- 3/4 cup milk (I used unsweetened almond milk)
- 1 tbsp instant espresso mixed with 1/2 tsp water
- 1/2 cup icing sugar
- 1/8 cup maple syrup
- 3/4 tsp maple extract/flavoring
Directions: Preheat oven to 350°F and line a baking sheet with parchment paper. Prepare flax egg and instant espresso mixture and set aside.
In a bowl, combine flour, sugar, baking powder and salt. Add earth balance and mix with your hands until crumbly. In a second bowl, whisk flax egg, maple extract, milk and espresso mixture. Add to dry ingredients and combine with your hands.
Make a ball with the dough and transfer to a floured surface. Knead the dough 10 times with floured hands. Pat the dough into a 8-inch circle. Cut the dough to make 8 triangular scones. Transfer scones to baking sheet and bake for 18 minutes. Let cool.
When the scones are cooled, combine all the glaze ingredients with a whisk until combined. Spread on the scones with a knife and let set for an hour.
Makes 8 scones.
These scones were amazing! And I loved making them! So easy, I don’t know why I kept buying scones at Starbucks!
They were just sweet enough and the maple glaze is a dream for any maple syrup lover. The espresso taste was very subtle but it added a little something extra to the scones. And they definitely didn’t taste like flour!
Have a great weekend!