Maple Cream Scones

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

   Tip: Optional: To ensure even baking, rotate the baking sheet halfway through.

2. 2

   In a large bowl, whisk together flour, sugar, baking powder, and salt.

   Tip: Make sure to scrape down the sides of the bowl to incorporate all the ingredients.

3. 3

   Add the cold butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.

   Tip: Be gentle to avoid overworking the dough.

4. 4

   In a separate bowl, whisk together maple syrup, heavy cream, and eggs.

   Tip: Make sure to break up any egg clumps before whisking.

5. 5

   Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms.

   Tip: Don't overmix at this stage.

6. 6

   Turn the dough out onto a floured surface and gently knead it a few times until it comes together.

   Tip: Use a light touch to avoid developing the gluten in the dough.

7. 7

   Pat the dough into a circle that is about 2.5 cm (1 inch) thick.

   Tip: Use a ruler or a straight edge to help you achieve an even thickness.

8. 8

   Cut the dough into 8 equal pieces.

   Tip: You can use a biscuit cutter or the rim of a glass to cut the scones.

9. 9

   Place the scones on the prepared baking sheet, leaving about 2.5 cm (1 inch) of space between each scone.

   Tip: Make sure the scones are not touching each other.

10. 10

    Brush the tops of the scones with the melted butter and sprinkle with confectioners' sugar.

    Tip: Optional: You can also sprinkle some chopped nuts or dried fruit for added texture and flavor.

11. 11

    Bake for 18-20 minutes, or until the scones are golden brown.

    Tip: Keep an eye on the scones after 15 minutes to avoid overbrowning.