The perfect combination of maple syrup and almonds in a light flaky scone with fresh vanilla bean glaze. These delicious morsels are reminiscent of the considerably more expensive Starbucks Maple Almond Scones. Enjoy an entire batch of 24 for the price of a single Starbucks scone!
2 3/4 cup flour
1/3 cup sugar
1 tsp salt
1 Tbsp baking powder
1/2 cup cold butter
1 tsp vanilla
2 Tbsp REAL Maple Syrup** (if you don’t have pure maple syrup use the imitation kind PLUS 1/2 tsp Maple flavoring)
1/2 cup milk
1 cup almond slivers, chopped
2 cups powdered sugar
1 Tbsp Maple Syrup** (+ 1/4 tsp Maple Extract if using imitation syrup)
2 vanilla beans, split -all seeds scraped
3 Tbsp water
:note: Before we begin I need to mention something about the Maple syrup. This recipe uses REAL maple syrup, Not “Aunt Jemima” folks. That’s just corn syrup and flavoring. Chances are, if you aren’t sure which kind of syrup you have & your jug of syrup came from the local shopping store for $2 or less, it’s Fake Syrup.
Now, onto the Recipe!
In a mixing bowl, combine together the flour, sugar, salt and baking powder, mixing well. Cut in the Cold butter until the mixture is reduced to crumb like texture, set aside.
In a smaller mixing bowl, whisk the eggs, vanilla, maple syrup and milk. Once the mixture is smooth, add it into the dry ingredients and stir until a soft dough forms.
Add the chopped almond slivers, mixing them gently into the dough. Overturn the dough on a well floured surface and gently form it into a rectangle about 1 inch thick. (A rolling pin works fine!)
Using a lightly flour pizza cutter, cut the dough into medium size squares. Then cut each square crossways to create triangles.
Place the scone bites onto a baking sheet lined with parchment paper.
Place the baking sheet in the freezer for 20 minutes. Preheat the oven to 425.
While the scones are chilling, prepare the Vanilla Maple glaze. Combine the powdered sugar, water, maple syrup and stir.
Split the vanilla beans lengthwise, using the dull edge of the knife, gently scrape the vanilla seeds out and add them to the glaze, mixing well. Additional water may be added (by teaspoon) until the desired consistency is reached.
Bake the scones for 12-15 minutes, or until golden brown on top, cool 8-10 minutes, glaze generously.
These are excellent for breakfast or snacks and go great with a mug of tea or coffee. Be sure to cool them
completely before freezing.