Maple Raisin Scones
Maple Raisin Scones
Ingredients
For the Scones
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, frozen
- 1/2 cup golden raisins
- 1 egg
- 1/2 cup heavy cream, or half-and-half
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour, for dusting, as needed
For the Maple Glaze
- 1 cup powdered sugar
- 5 tablespoons maple syrup
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. If any ingredients are clumpy, you may sift them first.
⏱️ 3 min
- 3
Grate the frozen unsalted butter directly into the dry ingredients. Use your fingertips to gently mix the butter into the dry ingredients, breaking apart any large shreds, until the mixture resembles coarse crumbs.
⏱️ 4 min
- 4
Add the golden raisins to the butter-flour mixture and toss gently to combine. The dry ingredients will help prevent the raisins from clumping together.
⏱️ 2 min
- 5
In a separate medium bowl, whisk together the egg, heavy cream (or half-and-half), 2 tablespoons of maple syrup, and vanilla extract until well combined.
⏱️ 3 min
- 6
Pour the wet ingredient mixture into the dry ingredients. Start mixing with your fingertips, then use your hands to gently combine until the dough is mostly mixed and comes together. The dough will be sticky.
⏱️ 3 min
- 7
Lightly dust a clean countertop with about 2 tablespoons of all-purpose flour. Transfer the sticky dough onto the floured surface. Gently roll the dough in the flour to help it become less sticky and easier to handle. If the dough seems too dry, add a couple of sprinkles of heavy cream; if too wet, add a little more flour. Be careful not to overwork the dough.
⏱️ 3 min
- 8
Once the dough begins to set up, gently pat or push it into a disc or rectangle approximately 1 to 1 1/2 inches thick. Using a sharp knife or a bench scraper, cut the dough into individual scone shapes (typically triangles or squares).
⏱️ 3 min
- 9
Arrange the cut scones on the prepared baking sheet, ensuring they have enough space between them. Refrigerate the scones for 15 minutes while the oven finishes preheating.
⏱️ 15 min
- 10
Bake the scones in the preheated oven for 18 to 20 minutes, or until golden brown on top and cooked through. The internal temperature should reach 200-205°F (93-96°C).
⏱️ 20 min•🌡️ 400
- 11
Remove the scones from the oven and let them cool completely on a wire rack before glazing.
⏱️ 15 min
- 12
While the scones cool, prepare the maple glaze: In a small bowl, whisk together the powdered sugar and 5 tablespoons of maple syrup until smooth. If the glaze is too thick, add a tiny bit more maple syrup; if too thin, add a little more powdered sugar.
⏱️ 2 min
- 13
Once the scones are completely cool, drizzle the maple glaze over them. Allow the glaze to set for a few minutes before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Maple Raisin Scones
Ingredients
For the Scones
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, frozen
- 1/2 cup golden raisins
- 1 egg
- 1/2 cup heavy cream, or half-and-half
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour, for dusting, as needed
For the Maple Glaze
- 1 cup powdered sugar
- 5 tablespoons maple syrup
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. If any ingredients are clumpy, you may sift them first.
⏱️ 3 min - 3
Grate the frozen unsalted butter directly into the dry ingredients. Use your fingertips to gently mix the butter into the dry ingredients, breaking apart any large shreds, until the mixture resembles coarse crumbs.
⏱️ 4 min - 4
Add the golden raisins to the butter-flour mixture and toss gently to combine. The dry ingredients will help prevent the raisins from clumping together.
⏱️ 2 min - 5
In a separate medium bowl, whisk together the egg, heavy cream (or half-and-half), 2 tablespoons of maple syrup, and vanilla extract until well combined.
⏱️ 3 min - 6
Pour the wet ingredient mixture into the dry ingredients. Start mixing with your fingertips, then use your hands to gently combine until the dough is mostly mixed and comes together. The dough will be sticky.
⏱️ 3 min - 7
Lightly dust a clean countertop with about 2 tablespoons of all-purpose flour. Transfer the sticky dough onto the floured surface. Gently roll the dough in the flour to help it become less sticky and easier to handle. If the dough seems too dry, add a couple of sprinkles of heavy cream; if too wet, add a little more flour. Be careful not to overwork the dough.
⏱️ 3 min - 8
Once the dough begins to set up, gently pat or push it into a disc or rectangle approximately 1 to 1 1/2 inches thick. Using a sharp knife or a bench scraper, cut the dough into individual scone shapes (typically triangles or squares).
⏱️ 3 min - 9
Arrange the cut scones on the prepared baking sheet, ensuring they have enough space between them. Refrigerate the scones for 15 minutes while the oven finishes preheating.
⏱️ 15 min - 10
Bake the scones in the preheated oven for 18 to 20 minutes, or until golden brown on top and cooked through. The internal temperature should reach 200-205°F (93-96°C).
⏱️ 20 min•🌡️ 400 - 11
Remove the scones from the oven and let them cool completely on a wire rack before glazing.
⏱️ 15 min - 12
While the scones cool, prepare the maple glaze: In a small bowl, whisk together the powdered sugar and 5 tablespoons of maple syrup until smooth. If the glaze is too thick, add a tiny bit more maple syrup; if too thin, add a little more powdered sugar.
⏱️ 2 min - 13
Once the scones are completely cool, drizzle the maple glaze over them. Allow the glaze to set for a few minutes before serving.
⏱️ 2 min