Fall is officially here, even though it was about 75 degrees today here in Montclair. But even though the weather’s warm, that doesn’t stop all the fall flavors from rolling out. Pumpkin Spice is, of course, everywhere you look. I did love the latte when Starbucks introduced it years ago, but the way it’s taken over the culture is kind of crazy. There are still amazing recipes out there (like these Cinnamon Sugar Pumpkin Spice Doughnuts from Vegan Huggs), but when a trend is turned into a spray that you can put on top of anything and everything, I think it’s time to move onto something else.
This year it seems like maple might take the throne as the “it” flavor, so I thought I’d put something together before it becomes ubiquitous. And, like everything else, it goes well with coffee.
These Coffee Scones with Maple Glaze are really easy to make, and the flavors are out of this world. The recipe is rich, but not too rich. The scones themselves have a subtle sweetness that is balanced beautifully by the slight bitterness of the coffee. And then on top is the sugary punch of the maple glaze. It’s a super delicious treat that will go well with your morning coffee, or as a great addition to this Bodega Breakfast Sandwich with Avocado. So give it a try and let me know what you think in the comments below.
Coffee Scones with Maple Glaze
- For the scones
- 2 cups pastry flour
- ¼ cup brown sugar
- 3 tsp. baking powder
- 1 tsp. salt
- ¼ cup butter
- ½ cup soy milk
- 1 Tbsp. coffee
- For the icing
- 2 cups powdered sugar
- 3 Tbsp. soy milk
- 2 Tbsp. maple syrup
- ½ tsp. maple flavor
- ½ tsp. cinnamon
- Preheat oven to 400°.
- Mix flour, sugar, baking powder and salt in large mixing bowl.
- Cut cold butter into mixture, add in milk and coffee.
- Mix ingredients thoroughly and knead for 2 minutes on lightly floured surface.
- Roll dough into ¾”-thick circle and cut into 6 pie pieces.
- Place on parchment paper-covered baking sheet and put in oven for 10 minutes.
- While scones bake, mix icing ingredients together.
- Let scones cool on baking rack for 10 minutes and then brush on icing.