Lovely maple scones! I made just a few adjustments, two for preference, the last to quicken the process. I used heavy cream in place of the half & half, 2 Tbsp. Real Maple Syrup instead of the extract, and finally, cut the butter down to 4 Tbsp. I've found when using more than a quarter cup of butter in scones (at least for 8 of them) the dough gets too "wet" to work with comfortably, and a slightly drier dough can be shaped and cut immediately (no refrigeration time!) My scones came out beautifully, and I used Jillian's suggestion for a glaze mixture: the combination was HEAVENLY! My husband is a VERY happy boy today; thanks so much for sharing this delicious recipe!
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Lovely maple scones! I made just a few adjustments, two for preference, the last to quicken...