Glazed Maple Scones

Ingredients

For 8 servings

• •2 /3 cup (160 ml) plus 2 tablespoons (30 ml) buttermilk, chilled
• •1 large egg
• •2 c. à café (10 ml) vanilla extract
• •3 tasse all-purpose flour ((13 1/2 ounces; 383 g)
• •2 /3 cup maple sugar (4 2/3 ounces; 132 g),see notes
• •2 1/2 teaspoons baking powder
• •1 /2 teaspoon baking soda
• •1 c. à café Diamond Crystal kosher salt; for table salt, use half as much by volume
• •12 c. à soupe (170 g) cold unsalted butter, cut into 1/2-inch pieces
• •3 /4 cup confectioners' sugar (about 3 ounces; 90 g)
• •1 /4 cup (90 ml) Dark or Very Dark maple syrup

Method

1. 1.Adjust oven rack to middle position and preheat oven to 425°F (220℃). Line a rimmed baking sheet with parchment paper; set aside.
2. 2.In a 2-cup liquid measuring cup or small bowl, beat 2/3 cup buttermilk, egg, and vanilla together.
3. 3.In a food processor, pulse flour, maple sugar, baking powder, baking soda, and salt until combined, about 5 seconds. Scatter cold butter over top and pulse until mixture resembles coarse crumbs, with butter pieces no larger than peas, about 10 one-second pulses. Add buttermilk mixture and pulse until dough forms clumps and no dry flour remains, about 12 one-second pulses, scraping down sides of bowl as needed.
4. 4.Turn dough onto a lightly floured work surface and knead briefly until dough just comes together, about 3 turns. Using floured hands, pat into an 8-inch round that's about 3/4-inch thick. Using a knife or bench scraper, cut dough into 8 wedges.
5. 5.Arrange dough triangles one inch apart on prepared sheet, alternating directions. Brush tops of dough squares with remaining 2 tablespoons buttermilk. Bake until puffed and golden on the edges, about 15 minutes, rotating halfway through baking. Cool scones on baking sheet on wire rack for 10 minutes. Transfer scones to rack and set rack in now-empty baking sheet with parchment paper. Cool to room temperature, about 30 minutes.
6. 6.Whisk confectioners' sugar and maple syrup until combined and drizzle evenly over scones. Let scones stand on wire rack until glaze is set and dry, about 30 minutes. Serve.