The Pioneer Woman Tasty Kitchen
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Cinnamon Scones with Maple Frosting

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Prep:

Cook:

Level: Easy

System:

16

Description

These cinnamon-spiced scones with sweet maple frosting are perfect on a cool fall morning.

Ingredients

  • FOR THE SCONES:
  • 4 cups Whole Wheat Pastry Flour
  • 2 Tablespoons Baking Powder
  • 1 teaspoon Salt
  • 3 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Nutmeg
  • 12 Tablespoons Cold Unsalted Butter, Cut Into Small Cubes
  • 2 cups Heavy Cream
  • ½ cups Honey
  • 1 teaspoon Vanilla Extract
  • FOR THE MAPLE FROSTING:
  • 6 cups Powdered Sugar
  • ½ cups Heavy Cream
  • 6 Tablespoons Unsalted Butter, melted
  • 3 Tablespoons Brewed Coffee
  • 2 teaspoons Maple Extract
  • ¼ teaspoons Salt

Preparation

Preheat oven to 425°F. Mix flour, baking powder, salt, cinnamon, and nutmeg in a large bowl. Cut cold butter pieces into this mixture using either a pastry cutter or 2 knives. Continue to cut in the butter until some pea-sized pieces form. There will be many smaller pieces as well.

In a separate small bowl, whisk the heavy cream, honey, and vanilla together. Add this cream mixture to the crumbs and stir until dough forms. Using your hands, turn dough out on a floured surface and knead for about a minute.

Cut dough in half, and place one half in a floured 8″ pie pan. Turn dough back onto the floured surface and cut this 8″ circle into 8 even pieces (like a pizza).

Place pieces on a non-stick baking mat on a sheet pan and bake for 12 minutes.

Remove from oven and cool. Repeat with second batch.

As scones are baking, prepare the frosting. Using an electric mixer, whisk all frosting ingredients together until smooth.

Dunk the tops of the cooled scones in the frosting. Repeat as many times as the little devil on your shoulder tells you. “Go on … dunk it again … do it …”

Enjoy these scones with strong coffee.

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