I love scones and have developed several different recipes, depending upon what’s available in the pantry. But Cinnamon Maple scones are my absolute favorite – especially on a chilly January morning with a BIG cup of hot coffee. And the best part? You can knock these out within 30 minutes. Great when you have a house-full of hungry guests – or one hungry husband!
Cinnamon Maple Scones
- 3 cups all-purpose flour
- ½ cup sugar
- 5 tsp. baking powder
- ½ tsp. salt
- ¾ cups butter, cold and cut in cubes
- 1 egg, beaten
- 1 tsp. maple extract
- 1 cup milk
- ¾ cup cinnamon chips (Nestles brand)
Pre-heat oven to 400 degrees F (200 degrees C). Line cookie sheet with parchment paper.
In a large bowl combine flour, sugar, baking powder and salt. Cut in butter until mixture is a coarse meal (some larger chunks of butter okay). Mix the egg, milk and maple extract in a small bowl and then add to the flour/butter mixture. Mix dough by hand and when it starts to hold together, add in the cinnamon chips.
Turn the dough onto a lightly floured surface and knead briefly. Pat the dough into a flat disc, approximately ½ to ¾ of an inch thick.
Cut into 8 wedges and place on prepared cookie sheet.
Bake 15 minutes or until golden brown.