2 cups flour 1 Tbs baking powder 1/2 tsp salt 1/4 tsp cinnamon 6 Tbsp cold butter 1/4 cup brown sugar 1 tsp vanilla 1 cup buttermilk For the glaze: 1/3 cup maple syrup 2 Tbsp Butter 1 cup confectioners sugar 1 tsp vanilla 1/3 cup chopped pecans to garnish
1. Preheat the oven to 425 F. 2. Mix flour, baking powder, salt, sugar until blended, add dried fruit. 2. Cut in cold butter until crumbly. 3. Add chips and mix lightly. 4. Pour in buttermilk and mix until flour is absorbed in dough, do not overmix. 5. Eggwash ( beaten egg either plain, or mixed with milk or water; we do that to make your pastry appetizing and golden) every scone and sprinkle with sugar. 5. Drop by spoonfuls onto baking sheet 2-3 inches apart as they will rise. 6. Bake for 14-16 minutes.
Take them out of the oven and let them cool, while you focus on your glaze. 1. Melt butter in maple syrup on the stove in a small saucepan. 2. Add powdered sugar and vanilla and mix until smooth. 3. Spread warm glaze on top of cool scones and garnish with nuts, dried apricots or shaved almonds.