Maple Glazed Brown Sugar Cinnamon Scones

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  2 ¼ cup or 281g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  3 tsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Butter

  Unsalted

  ½ cup or 114g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Half and half cream

  Fluid

  ½ cup or 121g

• Brown sugar

  ¼ cup packed or 55g

• Vanilla extract

  ½ tsp or 2g

• Powdered sugars

  ½ cup sifted or 50g

• Vanilla extract

  ½ tsp or 2g

• Sugar Free Maple Flavor Low Calorie Syrup

  Maple Grove Farms

  2 tbsp or 100g

• Half and half cream

  Fluid

  ½ tbsp or 8g

Directions

1. 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, separate the scones, so they aren't touching.  Brush with a little milk, sprinkle with sugar and bake for approximately 14-16 minutes.  Let cool completely before frosting. MAPLE SYRUP GLAZE In a small bowl combine powdered sugar, vanilla and maple syrup if it is too thick add 1/2 tablespoon of half and half, mix until smooth.

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