Surprise your roommates this Saturday with something they thought they could only get in the Hamptons with this DIY delicious breakfast pastry. Happy cooking!
- 2 cups whole wheat flour
- 2 tbsp brown sugar
- 2 tsp baking powder
- 1.5 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 stick butter, cold and cut into small cubes
- 1 egg yolk
- 1 cup buttermilk
- 1 tbsp maple syrup
- 1 egg white, lightly beaten
- 1/3 cup powdered sugar
- 1 tbsp unsweetened almond milk
- 1/2 tsp vanilla
- 1.5 tbsp maple syrup
What to Do:
Preheat oven to 350 degrees Fahrenheit.
In a large bowl combine flour, sugar, baking powder, cinnamon, baking soda, and salt. Once thoroughly combined, incorporate cold butter chunks. It is probably easiest to use a pastry knife however, if lacking a fork works just fine. If going with the fork method, be prepared to use some elbow grease. The smaller the cubes of butter you start out with the easier this will be. Incorporate butter with fork until the dough resembles corn meal (some larger chunks are perfectly fine).
In a smal bow, whisk together egg yolk, buttermilk, and 1 tbsp maple syrup. Slowly mix in the wet ingredient combo into the dough. This will get sticky. Before diving in with your hands, make sure you have greased the baking sheet and prepared you floured surface. Once these steps are complete, use you hands to knead the dough, ensuring that everything is incorporated. Turn dough out onto floured surface and knead a little bit more. Don't go too far with the kneading otherwise your dough will become tough and scones dry/dense.
Pat dough into a disk shape. Using a knife cut into 8 triangles. Place on greased baking sheet and brush with lightly beaten egg white. Bake for about 20 minutes until gold brown. Remove and let cool.
Once the scones are cool, whisk together powdered sugar, almond milk, maple syrup, and vanilla. Drizzle over scones. Wait a few minutes for icing to set and enjoy!