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.
Prep Time10 minutesmins
Cook Time14 minutesmins
Total Time24 minutesmins
Course: Appetizer, Breakfast
Cuisine: American
Servings: 9scones
Author: The Kitchen Prep
Ingredients
2cupswhite whole wheat flourplus extra for dusting
1tablespoonbaking powder
2tablespoonsbrown sugar
¼teaspoonsalt
1stick8 tablespoons cold butter, diced into small pieces
¼cupStonyfield Whole Milk Greek Yogurt
¼cupmilk
1teaspoonmaple syrup
For Maple Glaze
⅓cuppowdered sugar
2tablespoonspure maple syrup
¼cupchopped walnutsor 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.
Notes
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.