Maple Glazed Brown Sugar Cinnamon Scones #desserts #baking

Dark colored Sugar Cinnamon Scones, I figure I could eat one of these scones consistently, I adore them, and the other individual in the family who might remain by me and eat one as well, presently lives in Toronto.

In any case, and I genuinely need to state that other two individuals from the family were not all that persuaded about scones, until I made these astonishing Maple Coated Dark colored Sugar Cinnamon Scones. They are sooo great.

I have recently changed over the Italian and our most youthful little girl to Scones! I needed to make the ideal Fall Scone, brimming with Harvest time season and what could state more Fall than Maple Syrup, Cinnamon and Dark colored Sugar? Combine them all and you have the Best Cinnamon Scones.

Furthermore, a special reward your home scents stunning as well. I chose to substitute white sugar for dark colored sugar since I adore the taste mix with Cinnamon, and I cherish Darker Sugar. I also found the expansion of some creamer cream makes these more extravagant and a little moister.

Also try our recipe Classic Pumpkin Roll

Maple Coated Dark colored Sugar Cinnamon Scones a simple heavenly recipe. These delicious delicate scones are superior to anything purchased. The ideal Breakfast treat, present with a scrumptious Genuine Maple Coating.

Ingredients

2 1/4 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup butter
2 eggs
1/2 cup half and half cream
1/4 cup brown sugar
1/2 teaspoon vanilla

MAPLE SYRUP GLAZE

1/2 cup powdered / icing sugar
1/2 teaspoon vanilla
2 tablespoons maple syrup
1/2 tablespoon cream half and half

Instructions

Pre-heat oven to 375°, line a cookie sheet with parchment paper.
In a medium bowl beat eggs, then beat in cream, brown sugar and vanilla.
In a large bowl whisk together flour, baking powder, salt and cinnamon. Then cut in butter until you have a crumb mixture. Make a well in the centre and add the beaten egg mixture, stir just until combined.
Turn onto a floured flat surface and knead gently into an 8 inch circle. Place on prepared cookie sheet and cut into 8-10 triangles. Brush with a little milk, sprinkle with sugar and bake for approximately 14-16 minutes. Let cool completely before frosting.

MAPLE SYRUP GLAZE