My husband has a work breakfast once a month, and this month I told him to sign me up for scones. They were so easy to make that I thought it would be the perfect easy addition to their breakfast buffet. Well, last night he informs me, "AH... tomorrow is breakfast club." I had a meeting at my church, so I knew I would have to whip up something simple when I got home. I came home at around 8:30, and the house was empty. Doodle Bug, dad, and Archer (the whippet) had gone for a walk. I decided to take this opportunity to create a fun scone flavor instead of just making my previous recipe.
I found an interesting recipe for French Toast Scones with a Maple Glaze, so I thought I would take some ideas from this recipe as well as substituting some ingredients for what I had at home (no time to run to the grocery store!) and the flavors I like best.
This recipe was super easy and produced the best scones I have ever tasted! It is definitely a must try during these fall months!
Just a tip-- use Ceylon cinnamon-- there is absolutely NO comparison!
For the scones:
- 2 cups flour
- 1/4 cup sugar
- 2 TBSP brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/4 tsp all spice
- 1/4 tsp ginger
- 1/8 tsp clove
- 1/4 tsp pumpkin pie spice
- 1/2 cup unsalted butter (1 stick)
- 1 cup heavy whipping cream
- 1/4 tsp vanilla
- 1 egg, beaten
- 2 TBSP sugar
- 1/4 tsp cinnamon
- 1 tsp pure organic amber honey
- 1-2 tsp pure maple syrup
- 2 tsp milk
- 1 tsp heavy whipping cream (or more if needed)
- 1 pinch cinnamon and all spice
- 1 TBSP or more powdered sugar (to thicken)
- Preheat oven to 350.
- In a large mixing bowl, sift together flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, all spice, clove, and pumpkin pie spice.
- Cut cold butter into the four mixture. You can use a pastry fork or two forks. mixture should look like small crumbs. I always grate my butter first (just makes it easier to evenly distribute).
- In a medium mixing bowl, whisk together heavy whipping cream, egg, and vanilla.
- Make a well in the center of the flour and butter mixture. Pour cream mixture in the center and fold in so that all the ingredients are combined.
- I wanted to make more than 8 scones for this recipe, so I used a medium scoop. Scoop onto pan lined with parchment paper.
- Sprinkle cinnamon sugar mixture on top and brush with heavy cream.
- Bake for about 10 minutes or until lightly browned (I always rotate my pans 1/2 way through baking because I have a gas oven).
- Take scones out and let cool on a wire rack.
- Prepare glaze: combine all glaze ingredients together and drizzle over cooled scones. Allow glaze to set before storing.
- Best eaten within 24 hours.
These are DELISH!