Cinnamon Maple Scones
03.16.10
Cinnamon, cinnamon, cinnamon how I love thee! Some people crazy chocolate or salty things, but I crave cinnamon. Not sure why really? But my weakness is definitely a big gooey cinnamon roll over a piece of chocolate cake. I just love the flavor cinnamon adds to a recipe. With that being said, you will find that I try to sneak cinnamon into recipes where I can. Sometimes it’s unconscious and sometimes it’s very consciously done.
This weekend to satisfy my cinnamon-tooth, I decided to add cinnamon and another one of my favorite flavors, maple into a scone. I really think the addition of the maple extract to the batter and the maple glaze adds a lot to these scones. Of course, the cinnamon chips are really delicious too. Also, instead of cutting the scones in the traditional triangle I decided to cut them into rounds. I do have to say I got a lot more rounds by doing this then I would if I cut them into triangles. After these were cooled and glazed it didn’t take long for my husband to have not one but three! I made these on Saturday and by Monday afternoon they were gone and I maybe got 2 and the girls got one. You would think my husband has a cinnamon-tooth too, but he just has a sweet tooth. I really don’t know where he puts it either. I’m crossing my fingers the girls get his metabolism.
Enjoy the scones everyone!
Cinnamon Maple Scones with Maple Glaze
1 cup white whole wheat flour
3/4 cup old-fashion rolled oats
1/3 cup oat bran
1/4 cup firmly packed light brown sugar
1 Tbsp baking powder
1/4 tsp salt
1 tsp cinnamon
6 Tbsp cold unsalted butter, cut into cubes
2/3 cups half-and-half or milk
1/2 tsp maple extract
2/3 cups cinnamon chips
For Maple Glaze:
1/2 cup Confectioners’ Sugar
3 Tbsp Maple Syrup
Instructions:
Preheat over to 425 degrees.
In a bowl, stir together the flour, rolled oats, oat bran, brown sugar, baking powder, cinnamon, and salt. Using a pastry blender or 2 knives, cut in the butter until the mixture forms large, coarse crumbs the size of peas. Pour the half-and-half and maple extract over the dry ingredients and mix with a rubber spatula until the dry ingredients are moistened. Stir in cinnamon chips into the batter.
Turn the dough out onto a lightly floured work surface and press together gently until the dough clings together in a ball. Pat out into a round about 1/2 inch thick and 6 1/2 inches in diameter. Use a round (or square) biscuit cutter and cut out scones. Gather up the scraps, roll or pat out again, and cut out scones. Place scones onto parchment lined baking sheet and bake 10-12 minutes. Transfer to a rack to cool.
Once scones have been cooled place on parchment paper. Whisk together the confectioners’ sugar and maple syrup until mixture is smooth. Slowly drizzle the glaze over each scone in a zigzag pattern. Allow glaze to set and serve immediately.
Subscribe to 
I have a major sugar craving now:) Your scones look wonderful! Maybe I will bake them up this weekend!
cinnamon tooth!?!? i love it, and i HAVE it! like you, i’ll take a cinnamon roll over anything chocolate any day. now normally i’m not drawn to scones, but these look and sound great. having just made some cinnamon rolls with a maple glaze, i’m suddenly combining cinnamon and maple in everything i can!
You have such a beautiful blog! I just went through your kid-friendly recipes and now I am headed to the grocery store. I have a 4 year old, 2 year old, and a 6 month old. They are all great eaters!
Thanks for all of the great ideas!
What a pretty site you have! I saw you on tasty kitchen. Great recipe too, I love cinnamon.
Wow, these look delicious!! I am going to make them this week. I just ordered some cinnamon “flavor bites” from the King Arthur Flour company that would work great as the cinnamon chips. (I think the flavor bites are a crunchy kind of cinnamon chip instead of a softer one…not sure though because I just got them in the mail this week!)
Beautiful photos!!
Wow, these look so yummy! I have the cinnamon tooth also.
In the fall, I made some delicious pumpkin scones that had a cinnamon-cognac glaze. Blogged about it here: http://jerseycook.wordpress.com/2009/10/16/pumpkin-scones-with-cinnamon-cognac-glaze-recipe/
I do love booze in my glaze, but yours sounds amazing also. I will definitely try it next time I make scones!
These look delicious! And in the UK, round is the “traditional” way so it works for me
I’m a big scone baker coz they are so easy but I’ve never thought of adding maple syrup so I might have to try these this weekend!
I’ve been craving these ever since you first posted and finally got my cinnamon chips yesterday so I could make them. But one question, and I apologize if I totally overlooked this, but at what temperature do you bake them?
So glad you received your cinnamon chips. They really are the best thing ever! Especially since I’m a cinnamon lover. Just set your oven to 425 and bake them for about 13-15 minutes. Let me know how they turn out.
All the best,
Heather
These look so good! Your pictures are really nice, too. I will try them as soon as I have some oat bran and cinnamon chips. By the way, I love the way your blog looks. The design is great! So very colorful and organized!