A few years ago I tried Baking Mischief’s Apple Hand Pies, and they quickly became one of my favorite things to make in the fall. So when I ran across this recipe for Maple Scones from them as well I knew I needed to give it a try.
As mentioned in the recipe, the scone is actually just a simple cream scone. These are pretty easy to make, though you want to make sure your dough isn’t dry otherwise they’ll just fall apart. I’ve found that I always end up adding a little more heavy cream than called for so the mixture holds together fairly well.
The glaze is what makes this recipe unique and unfortunately my version was probably less maple-y because I continue to forget that I don’t keep maple extract on hand. Every single time I think, “I’ll just use maple syrup” but it isn’t the same. The glaze still tasted good, but I felt like I missed out on a lot of the flavor by not having the extract. Regardless, these are very good and if you’re able to eat them while they’re still a little warm it’s even better!
Recipe Used: Baking Mischief