Wonderful for a warm and cozy holiday breakfast or brunch.
One of my favourite meals of the day is breakfast. If I could eat breakfast for lunch and dinner as well, I totally would. I am a HUGE fan of all the pastries and delicacies like pancakes, that you can really only get for that special first meal of the day.
What's better than every day breakfast? Holiday breakfasts. Bring out the scones and cinnamon rolls galore. This is the time of year I get to splurge and make the breakfasts of dreams. I think I might make a holiday meal series, because there are so many foods that I think are extra special around the holiday time. First on the list:
MAPLE GLAZED SCONES
These maple scones are
Supersized, because I accidentally made them huge – oops?
Soft and delicately crumbly like a good scone should be, and
Full of warm and wonderful flavors.
It has a perfect melt-in-your-mouth texture every time– with no need to wash a food processor. The method is easily adaptable to other types of scones, but this classic is hard to beat.
I like to make these around the holiday months, but there's nothing stopping you from adding a little pizzazz to an ordinary Saturday morning. I promise, these will make it impossible for anyone to stay in bed once the aroma begins to waft through the house!
Pure maple syrup makes a difference
Make sure you use pure maple syrup. You want 100% of that mapleness without all the extras (*cough* corn syrup). You will really be able to taste in the glaze, so it's important to use the real stuff.
Another tip
I like to shape the dough into a disk and then cut in into wedges (see below). If you're feeling well-rounded (haha), you can scoop the dough with a large cookie scoop and place them 2-inches apart on the baking sheet.
How to Store
These can be stored in an airtight container. If you store them at room temperature, they should be eaten within 2 days (they'll probably be gone by then though).
If you store them in the fridge, then they will last up to a week.
MAPLE GLAZED SCONES
Serves 8
INGREDIENTS
1 cup oat milk (plus more for brushing on top of scones)
8 Tbsp coconut oil
2 cups all-purpose flour
¼ cup sugar
1 Tbsp baking powder
½ tsp salt
GLAZE
2 Tbsp maple syrup
2 Tbsp coconut oil
2-3 Tbsp oat milk
2 Tbsp dark brown sugar
¾ cup confectioners' sugar
1 tsp vanilla
INSTRUCTIONS
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Melt coconut oil.
Whisk flour, baking powder, sugar, and salt in large bowl.
Combine oat milk with the melted coconut oil. Stir with a fork until it forms small clumps.
Add coconut oil/milk mixture to dry ingredients and stir with rubber spatula until all flour is incorporated and batter pulls away from the sides of the bowl. Don’t over mix.
Generously flour a work surface. Plop dough onto prepared work surface and turn to coat all surfaces with flour. Knead on counter 5-6 times (about 30 seconds). Flip over on work surface to coat with flour then pat into a 6-inch circle.
Cut dough in 8 equal pie-shaped pieces. Transfer wedges onto prepared sheet pan and brush tops with oat milk.
Bake for 15-20 minutes or until golden brown. Let the scones cool before icing.
While the scones are baking, make the maple glaze: place maple syrup, oat milk, coconut oil and brown sugar in a medium size microwave-safe bowl. Cook on high power for 1 minute, then whisk well to smooth out any lumps. Cook for another minute or until the mixture is vigorously bubbling.
Remove from microwave and add powdered sugar and vanilla to make a thick, but drizzle-able glaze. If glaze is too thin, add a bit more powdered sugar, if too thick add a little more milk.
Drizzle glaze over scones. Let scones sit for 15 minutes to let glaze set before serving.
Serve and enjoy!
NOTES
Will last for 2 days if stored at room temperature in an airtight container.
If you store them in the fridge, then they will last up to a week.
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