3 cups (750mL) Robin Hood® Original All Purpose Flour
2 tbsp (30mL) brown sugar
1 tbsp (15mL) baking powder
½ tsp (2mL) baking soda
½ tsp (2mL) salt
¾ cup (175mL) Crisco® All Vegetable Shortening, cold, cut into ½” (1.3cm) pieces
½ cup (125mL) 35% whipping cream
½ cup (125mL) pure maple syrup
2 tbsp (30mL) 35% whipping cream
2 tbsp (30mL) pure maple syrup
2 tbsp (30mL) icing sugar
YIELD 16 scones
Preheat oven to 375ºF (190ºC). Line a baking sheet with parchment paper.
Combine flour, brown sugar, baking powder, baking soda and salt in a large bowl.
Cut in shortening using a pastry blender, 2 knives or your fingertips until mixture resembled coarse meal. In separate bowl stir together whipping cream and maple syrup. Add to flour mixture, stirring just until dough comes together.
Add extra cream, 1 tbsp (15ml) at a time if dough is too dry. Knead dough together gently.
Pat dough into an 8” round and cut into 16 wedges. Place on prepared baking sheet.
Bake in preheated oven for 15 to 17 minutes or until golden or a toothpick inserted in centre of scone comes out clean. Transfer to a wire rack.
Glaze: Combine whipping cream and maple syrup in medium bowl. Add icing sugar to form glaze. Drizzle or spread glaze over warm scones. Allow glaze to set before serving.
If you want a stronger maple flavour, add 1 tsp (5ml) maple extract to the scone batter and a ¼ tsp (2ml) to the glaze.
The glaze will be thin; if you prefer a thicker glaze, just add 1 tbsp (15ml) of icing sugar at a time until you reach desired thickness.