Now, I haven’t baked since I don’t know when — the exact procedure of it all has been deterring me through teething, inconsistent naps and travel. I have been cooking though! I hosted a baby shower brunch for a good friend of mine this past weekend and catered all the food myself. It felt challenging and wonderful. Lately, I’ve been loving getting Grayson to bed and then pouring a glass of wine for myself before digging into a complex recipe I’ve been wanting to try. I’m working my way through Ottolenghi’s cookbooks and we haven’t hit a bad meal yet. I highly recommend his recipes! It’s party a challenge to eat more veggies and partly a personal challenge to sharpen my culinary skills. To get back in the kitchen again. It’s like my therapy, I think. However, baking is another story.
I haven’t baked since I made you guys the gingerbread loaf last month! Well, no, I take that back. I did bake Adam a spontaneous batch of chocolate chip cookies a few weeks ago during a hard work week.
But these scones!
I knew I wanted to bake a maple treat and this morning I got Grayson down for a nap, put on my slippers, tied on my apron and poured a cup of tea. Before I knew it, I had flour flying and my fingers had found that familiar place of cutting butter into dry ingredients. It felt like home again.
I made them small because then I wouldn’t feel so guilty about eating two, three or four myself. They taste like mini snickerdoodles and the glaze is my favorite part! Maple syrup, sugar, cinnamon and cream. Do more perfect ingredients even exist? I don’t think so.
These would be perfect as part of a winter brunch or just on a random weekday morning. I think out of all the scones I’ve made, these are my favorite. They taste comforting and nostalgic. The very things I love about baking. I hope you enjoy!
Two-Bite Maple Cinnamon Scones
makes about 8 petite scones
1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tbsp sugar
1/2 tsp cinnamon
3 tbsp cold butter, cut into small bits
2 tbsp Pure Canadian Maple Syrup
1/4 cup heavy cream
for glaze —
2 tbsp powdered sugar
1 tbsp Pure Canadian Maple Syrup
2 tsp heavy cream
1/4 tsp cinnamon
Preheat oven to 425 degrees. Line a baking sheet with a nonstick baking pad or parchment paper. Set aside.
In a large mixing bowl, whisk together the flour, sugar, salt, baking powder and cinnamon. Add the cold butter, working it into the dry ingredients with your fingertips until the mixture resembles cornmeal. Add the maple syrup and cream and mix until just blended.
Knead the scone dough about three times and pat into a small circle, about 1/2″ thick. Cut eight small triangles out of the circle and place on your prepared baking sheet. Sprinkle with raw sugar.
Bake scones for 12 minutes until scones start to get golden. Let cool while you make the glaze.
To make the glaze, whisk together all ingredients. Drizzle over cooled scones. Enjoy!