Maple Brown Butter Glazed Scones is the perfect compliment to a hot cup of coffee. Light and fluffy with a flaky exterior.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Set aside.
Grated butter technique: In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg, buttermilk and vanilla in a small bowl, and stir into flour mixture until the dough is sticky. Be careful not to overmix- this is very important.
Turn the dough onto a floured surface and then LIGHTLY PAT WITH YOUR FINGERTIPS into a 1-inch-thick circle (SORRY I had to use caps- we want light fluffy scones). Cut the dough into 8 wedges or be modern and cut them into squares. Place pieces, about 2 inches apart on the prepared baking sheet. Brush each piece with buttermilk and sprinkle with Sugar.
Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through.
For the GLaze: Add the butter to saucepan. Allow the butter to brown lightly until it smells toasted, you will hear the crackling slow down as well- about 2-3 minutes. Stir often, the butter will foam and then settle back down. Remove from the heat and whisk in the maple syrup, powdered sugar, vanilla and the pinch of salt.
Let the scones cool and then drizzle with the maple glaze. Serve warm along with some cinnamon butter and hot coffee. Enjoy!