Maple Glazed Scones

Tender whole wheat Maple Glazed scones are drizzled with a pure, sweet maple syrup glaze. A perfect addition to a fall breakfast or brunch!

I feel like we haven’t “talked” in a good long while. Right? I mean, I wrote a “short” work of non-fiction that I shared on Monday recapping my farm tour trip, but aside from that, it’s been all business, which is maybe why I have been avoiding my computer like the plague.

So, let’s catch up life stuff, shall we?

• This week. The weather. Ugh. I hope that those of you that were in the path of that nasty storm are doing alright and haven’t had too much damage. Down here in Jupiter we’ve only had gray skies and bouts of rain all week, but I still feel stir crazy from staying mostly indoors.
• I had A DAY yesterday. Like “had an email altercation, forgot my wallet and didn’t realize it until I got to the store, had a pounding headache, needed a moment” kind of day. On the bright side, my friends at Rabbit Roasting Coffee Co. dropped off a box of coffee {those words are magical, right?} for me to try, and I’ve been self-soothing with it. You can see a picture of it on my Instagram. It’s a thing of beauty.
• Seriously, everything is on my Instagram. You should just follow me there because then I wouldn’t have to keep referring to it. Thanks.
• If you follow me on Instagram {See? there we go again!}, you saw that last week I got to attend the preview and opening party for The Container Store locally. {They throw a hell of a shindig.} I LOVE THE CONTAINER STORE. {And they’re not even paying me to say that, I just genuinely love their organizational tools.} Though I fear for my bank account now that it’s like 10 minutes away from me instead of a 45 minute drive, I am so jazzed that they’ve opened! I won a few gift cards during the sneak peek, so I bought a few things I’ve been wanting. {Bonus: They were both on sale AND I got an extra 15% off because I used their “Click and Pickup” service which is the best thing since sliced bread. Shop from your couch, park in front of the store, click a button in your confirmation email that tells them you’re there, and they bring your order out to you!!!!} It’s almost too good to be true. Ok, done.
• Last weekend was the only weekend in August that I wasn’t traveling. I plan on telling you about where I went and what I ate, {Duh.} but I’ve barely gotten caught up on laundry, let alone anything else. I’ll get there eventually. Where’s that box of coffee?
• It’s September!!! That means a few things:
  • FOOTBALL IS BACK! That’s a “yay” and an “ugh” for me. I love the college football Saturdays, but that’s about all I can handle. Gotta take the good with the bad, I guess.
  • I turn 35 in 19 days. What. The. Heck. I’m actually ok with the age but I can never figure out what I want to do to celebrate and that makes me grumpy. Plus, everyone and my mother {literally, it’s September 29th} have a birthday the last few weeks of September, so we’re talking an excessive amount of celebration in a short period of time.
  • Flavor Palm Beach is happening, South Florida friends and visitors! Throughout the entire month of September, you can visit some pretty amazing spots and have a 3 course meal for a {very reasonable} fixed price. I just attended Bistro Ten Zero One’s Flavor preview dinner a few days ago and Chef Quiñones hooked us up with a fabulous spread. Go check it out! I also highly recommend Echo, and The Cooper. There are a ton of other spots I’ve heard great things about, too, but haven’t tried personally, though I’d love to! I might have to hop over to Cafe Boulud or Evo this year. Gah, I’m hungry.
  • Prepare yourself for pumpkin all-the-things. I have warmed up significantly to pumpkin over the last few years, but I find the overdoing it slightly obnoxious, not gonna lie. Sorry, you can hate me if you want.

Which brings me to… food! Because isn’t that the reason we’re all here?

Ok, so not to pipe up about how wonderful Vermont is again or anything, but the sweetest people on Earth {my friends at Green Wind Farm} sent me a bottle of maple syrup from their farm last week and I am hoarding it as if they sent me a brick of pure gold.

Partly because it is liquid awesome, but also because I’m a sentimental goob sometimes and it’s nice to have a little piece of that experience in my fridge.

I don’t know about you, but I love maple syrup. More than the pancakes and waffles I pour it over. So much more. But unless you’re Elf, it’s probably frowned down upon to chug it directly from the bottle. SO! Maple scones.

Here’s why these work: Scones are inherently mild in sweetness, and maple syrup is super-duper sweet. The tender, biscuit-like pastries make a fabulous vehicle for maple syrup because their understated flavor really lets the maple shine.

These are the perfect way to dip your toe into Fall without opening your first can of pumpkin puree. They’re also perfect for sharing with a friend as you catch up over a cup of coffee.

I’ve already dominated the conversation, so now you tell me: What’s new with you? 🙂

Maple Glazed Scones

These are the perfect way to dip your toe into Fall without opening your first can of pumpkin puree. They’re also perfect for sharing with a friend as you catch up over a cup of coffee.

Pin Recipe

Course Appetizer, Breakfast

Prep Time 10 minutes mins

Cook Time 14 minutes mins

Total Time 24 minutes mins

Servings 9 scones

Author Dianna Muscari

Ingredients  

• 2 cups white whole wheat flour plus extra for dusting
• 1 tablespoon baking powder
• 2 tablespoons brown sugar
• ¼ teaspoon salt
• 1 stick 8 tablespoons cold butter, diced into small pieces
• ¼ cup Stonyfield Whole Milk Greek Yogurt
• ¼ cup milk
• 1 teaspoon maple syrup

For Maple Glaze

• ⅓ cup powdered sugar
• 2 tablespoons pure maple syrup
• ¼ cup chopped walnuts or nut of your choice

Instructions 

• Preheat the oven to 400 degrees. Prepare a baking sheet by lining with parchment paper. Set aside.
• In a bowl {or in the bowl of a food processor} combine the dry ingredients.
• Add the diced butter and using a pastry blender or fork {or by pulsing it in the food processor}, incorporate butter into the flour until the mixture resembles wet sand. You just want bits of butter to run throughout the flour.
• In another container {preferably with a spout for easy pouring}, whisk together yogurt, milk, and maple syrup.
• If you’re doing this by hand, add a little bit of liquid to the dry mixture at a time until a dough forms. It shouldn’t be super sticky. If you’re using a food processor, slowly drizzle in the liquid through the pour spout while pulsing until you get a ball of dough. It will clean your food processor as it forms!
• On a lightly floured surface, turn out the dough and pat it or roll it out until it’s about an inch thick. Using a biscuit cutter, punch out as many scones as you can {I got 9}, and place them on the prepared baking sheet. {Alternatively, you can pat the dough into a circle and cut it into wedges using a knife.}
• Bake for about 12 to 14 minutes or until the edges and tops just begin to brown.
• Remove from oven and let them cool before icing.

For Glaze:

• Combine the glaze ingredients in a small bowl and whisk until smooth. Place the scones on a cooling rack with a baking pan underneath to catch drips. Drizzle the glaze over the scones. Top with chopped nuts if desired.

Dianna’s Tips

You can do this the old-fashioned way with your hands, but I LOVE using my food processor for this because it makes the work so quick and way less messy! Either way, don’t overwork the dough or your scones will be tough.