2cups(250 g) all purpose flour, plus more for dusting work surface
3Tablespoonsgranulated sugar, plus more for sprinkling on top
1 ½teaspoonground cinnamon
½teaspoonground cardamom
½teaspoonground ginger
¼teaspoonground nutmeg
¼teaspoonground allspice
Pinchof ground cloves, optional
1Tablespoonbaking powder
½teaspoonsalt
4Tablespoons(56 g) cold unsalted butter, (see notes)
⅔ to ¾cup(160 to 180 ml) cold heavy cream, plus more for brushing on top
1large egg
1teaspoonpure vanilla extract, optional
Maple Glaze
1cup(120 g) confectioners’ sugar, sifted
1Tablespoonpure maple syrup, (not pancake syrup)
½teaspoonpure vanilla extract
1tablespooncream or milk
Instructions
Line a baking sheet with parchment paper. Set aside.
In a large bowl, whisk together flour, sugar, spices, baking powder and salt.
Use a box grater to shred butter into small pieces (it's best if the butter is frozen). Whisk into the dry ingredients. Alternatively, cut chilled butter into small 1/4-inch pieces and use a pastry cutter to cut the butter into the flour mixture.
In a separate bowl or measuring cup, whisk together heavy cream, egg and vanilla. Pour the heavy cream mixture into the flour mixture. Use a wooden spoon or silicone spatula to mix ingredients together until large dough crumbles form (avoid over mixing!)
Use your hands to form dough into a loose ball. If the dough is too dry and doesn't come together, add another Tablespoon of cream. If the dough is too wet (like cookie dough), add another Tablespoon of flour. Transfer dough ball to a floured work surface and press into an 8-inch round disc. Use a bench scraper or sharp knife to cut dough into 8 triangles.
Place scones on prepared baking sheet. Brush the scones with cream and sprinkle with additional sugar if desired. Place baking sheet in the refrigerator to keep the scones cold while the oven preheats (about 15 minutes).
Preheat oven to 400° F. Once the oven beeps, wait 5 more minutes so ensure it is at 400 and hot!
Remove scones from the refrigerator and transfer them to the oven. Bake for 20-22 minutes or until the edges are golden brown. Let scones cool on the pan for a few minutes before transferring to a wire rack. Serve scones warm or at room temperature.
For the glaze, whisk together confectioners’ sugar, maple syrup and vanilla. Add cream as needed for thinner consistency. Drizzle glaze over warm scones and serve.
Notes
Butter: Use a box grater to shred frozen butter into small pieces. This is super helpful for getting the butter into small pieces without the labor of using a pastry cutter.Store in an airtight container at room temperature for up to 3 days.Freeze scones (baked or unbaked) for up to 3 months. Wrap in plastic wrap and store in an airtight container. If baking from frozen, let the scones sit at room temperature while the oven preheats and bake for 22 to 24 minutes.