This small batch of Maple Scones is perfect for a last-minute brunch. The cream scones are quick and easy to make, and you’ll want to eat this maple glaze with a spoon!
Have you watched The Good Place ? If you haven’t, you absolutely should. It’s sweet, incredibly funny, and very, very clever. If there’s been a bit of a hole in your heart since Parks and Rec left the air, this might be just the show you’re looking for.
NBC
If you don’t know the premise of the show, it’s that Eleanore, a pretty terrible person in life, accidentally ends of in “the good place” when she dies. It’s clear to her right from the beginning that she doesn’t belong there and that her presence seems to be destabilizing heaven, so the show is mostly a series of wacky, heavenly hi-jinks and misadventures as Eleanore and the lovable weirdos she meets along the way try to keep her from being found out while the afterlife is going crazy around them. And it’s a damn delight.
In the third episode, after the latest Eleanore-induced disaster, Eleanore and her bff/mortal enemy, the disgustingly perfect Tahani, go around their bit of heaven to deliver maple butter scones to all of their neighbors, and as soon as I heard the words “maple” “butter” and “scones,” I was intrigued.
<img loading=“lazy” src=“https://bakingmischief.com/wp-content/uploads/2017/11/maple-butter-scones-image-the-good-place.gif" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Gif of Eleanore from The Good Place saying, “Fork that’s good.” - 3”>
NBC
I mean, how good do maple butter scones sound!?
Now, I’m not sure what combination of maple butter and/or maple and butter went into Tahani’s scones because when I went to go look up a maple butter scone recipe, I found none (seriously, go google them. I’ll wait.).
And then I realized that it made perfect sense, because of course Tahani’s go-to scone recipe would be one-of-a-kind. Of course.
And of course I then wanted to make her scones, so I did.
My take on Tahani’s maple butter scones is a simple cream scone finished off with a fabulous maple (and) butter glaze.
The end result?
They are heavenly.
(Okay, no more heaven puns. I promise.)
Cream scones are a bit different from classic scones like my Bacon Scones . They use cream in the dough rather than cold butter (some recipes use both) and the result is a scone that is on the moist side rather than crumbly with a slightly crispy exterior.
They are also insanely easy to make. You just throw all the dry ingredients into a bowl, stir in the wet, and the next thing you know, you have a batch of scones ready to go into the oven.
I cut my scones into wedges because I think they are cuter that way, but you can make them into rounds like Tahani if that’s more your style. Then once your scones come out of the oven and cool a bit, you drizzle on a simple and sweet maple butter glaze.
This small-batch scone recipe will make six regular-size scones or about four large round ones (extend the baking time just a bit if you’re going that route). You can eat them all yourself or follow Tahani’s lead, put on a flowing skirt and giant hat, and take a couple to share with some friends and neighbors. 😉
More Easy Breakfast Recipes
- Buttermilk Pancakes for Two
- Crispy Waffles
- Pancakes for One
- Banana Pancakes
- Small-batch Cinnamon Rolls
- The Best Cinnamon Toast
Ingredients
Cream Scones
- ▢ 1 1/2 cup (180g) all-purpose flour measured by weight or using the spoon and sweep method*
- ▢ 1 1/2 teaspoon baking powder
- ▢ 1/2 teaspoon salt
- ▢ 3 tablespoons ( 37g ) granulated sugar
- ▢ 3/4 cup heavy cream , plus more for brushing on scones*
- ▢ 1/2 teaspoon vanilla extract
Maple Glaze
- ▢ 1 cup (120g) powdered sugar, sifted
- ▢ 1 tablespoon (14g) butter, melted
- ▢ 1 to 3 tablespoons milk
- ▢ 1/4 teaspoon maple extract
- ▢ Pinch of salt
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper or silicone baking mat. In a large bowl, whisk together flour, baking powder, salt, and sugar.
- In a liquid measuring cup or bowl, stir together heavy cream and vanilla.
- Drizzle cream mixture over your dry ingredients and stir, using just enough cream so that a dry dough forms with no loose flour at the bottom of your bowl*. Use clean hands to finish mixing and shape dough into a ball. Turn out onto a lightly floured surface. Press dough out to a disk about 5 1/2-inches across or 3/4-inch thick.
- Use a dough scraper or knife to cut circle into 6 triangles. Transfer scones to your prepared baking sheet, arranging the wedges in a circle about 1-inch apart. Brush the scones with a little cream to help them brown.
- Bake for 14 to 16 minutes, until scones are baked through and lightly golden brown.
- Cool before glazing.
- In a small bowl, whisk together powdered sugar, melted butter, 1 tablespoon of the milk, maple extract, and salt. Add milk by the 1/4 teaspoon until glaze reaches a drizzling consistency and drizzle over scones. Allow glaze to set for 5 minutes and enjoy!
Notes
Recipe Adapted From King Arthur Flour
This mini strawberry Breakfast Cake is one of my favorite breakfasts for two. It’s simple, easy to throw together, and absolutely delicious!
Hey folks, do you ever have one of those moments that makes you feel profoundly old?
Last Sunday, when I went to go feed my horse, I found that some kids had hopped the pasture fence and were playing in among the (not particularly kid-safe) horses.
They took off running as soon as they heard me coming, and as I’m standing there at the fence shouting things like, “Do you know how dangerous that was?” and “I’m going to come talk to your parents!” at their retreating backs, I realized that I sounded exactly like the stodgy, boring adult villain in a children’s book.
And you know, that’s not a great look on anyone. So in order to combat my feelings of old and un-funness, let’s have some cake for breakfast.
Back in December, I shared my Mini Cranberry Breakfast Cake . It is one of my favorite recipes on the site, but since it’s very seasonal (can you even find fresh cranberries in May?) I can’t really recommend it most of the year. So I gave the recipe an update for spring and made a Mini Strawberry Breakfast Cake.
Guys, I love this cake so much. It’s everything good about the cranberry version, but with STRAWBERRIES, so dare I say, even better?
This cake is so soft and tangy from buttermilk in the batter, and it bakes up golden and beautiful and just a little crisp on top.
There’s just a bit of lemon zest in there, which gives it a hint of lemon but mostly boosts and brightens the strawberries so you get tons of fruity flavor in every bite.
This Mini Strawberry Breakfast Cake makes four fairly generous servings, but two very hungry people could definitely polish it off together. It’s one of those recipes that’s the perfect combination of delicious but not too rich, so if you aren’t careful you can really keep picking away at it until suddenly there is nothing left. (Which is the reason I’m sharing a MINI version so we don’t all accidentally eat a 9×13-inch cake 😉 .)
This Frosty Bantha Milk recipe (AKA Star Wars Blue Milk) is super easy to make and perfect for your next Star Wars Party!
Happy Friday everyone! How was your week?
It’s time for another Fandom Foodies recipe! What’s Fandom Foodies? It’s a fun monthly collaboration where a group of fellow nerdy bloggers all get together and create a recipe based off of a favorite piece of pop culture. (BTW, I’m hosting Fandom Foodies next month and the theme is Game of Thrones !!).
This month’s theme is Star Wars , hosted by My Main is a Cook , and I couldn’t be more excited. Star Wars was my very first fandom and it still holds a special place in my heart.
A ton of other Fandom Foodies have already posted their Star Wars -inspired recipes; go check them out in that link-up. They are fantastic!
I have a couple of Star Wars party perfect treats on the site, my BB-8 Cupcakes and Poe’s Jacket Cookies , and I love, love, love those recipes, but they are both Work. I thought that for Fandom Foodies, I’d post something a little simpler, maybe something with just four ingredients, something like Frosty Bantha Milk!
Bantha milk/Blue Milk shows up a couple times in the Star Wars films, most recently in the background of one of the opening scenes of Rogue One . Canonically, bantha milk comes straight from giant yak-looking creatures, but the recipe for my bantha milk is a little more appetizing. It’s a sweet milk shake mixture of vanilla ice cream, milk, blue drink mix-in like Hawaiian Punch or Kool Aid, and a couple drops of blue food coloring, and it’s preeeeety great.
I highly recommend these for summer movie watching parties, because they are FUN, tasty, and so easy. You just blend all the ingredients together, pour into a glass, top with a scoop of ice cream, and easy peasy frosty Star Wars drink.
The texture of the shakes is very creamy and a little thinner than a traditional shake so it’s not overwhelmingly rich, with a slightly fruity tropical vanilla flavor. They are definitely kid-friendly and great for Star Wars birthday parties, but if your party has nerds of the more adult kind, a little splash of something stronger in the mix is not a bad addition. 😉
Frosty Bantha Milk Recipe Notes
- If you are having trouble finding Hawaiian Punch, blue Kool-Aid, or other blue drink mixes, I found sugar-free single-serving packets of Hawaiian Punch in the drink mixes part of my grocery store (you can also find them on Amazon ) and they worked great for these. I’m not usually a fan of artificial sweeteners in drinks, but since there’s plenty of sugar in the ice cream the sweetener is not very noticeable.
- This recipe makes 3 cups of liquid, which is enough for 3 8-ounce or 2 12-ounce drinks. You can adjust the recipe yield by hovering over the serving size (or clicking if you are on mobile) and sliding the slider.
Ingredients
- ▢ 2 cups ( 260 g) vanilla ice cream plus 3 scoops
- ▢ 1 1/2 cup milk , any percentage
- ▢ Sweetened blue drink mix (enough for 2 cups/ 16 oz of liquid*)
- ▢ 10 to 12 drops blue food coloring
Instructions
- In your blender, combine all ingredients and blend until smooth. Divide between 3 8-ounce glasses and top with a scoop of vanilla ice cream. Serve and enjoy!
Notes
This small batch of Maple Scones is perfect for a last-minute brunch. The cream scones are quick and easy to make, and you’ll want to eat this maple glaze with a spoon!
Have you watched The Good Place ? If you haven’t, you absolutely should. It’s sweet, incredibly funny, and very, very clever. If there’s been a bit of a hole in your heart since Parks and Rec left the air, this might be just the show you’re looking for.
NBC
If you don’t know the premise of the show, it’s that Eleanore, a pretty terrible person in life, accidentally ends of in “the good place” when she dies. It’s clear to her right from the beginning that she doesn’t belong there and that her presence seems to be destabilizing heaven, so the show is mostly a series of wacky, heavenly hi-jinks and misadventures as Eleanore and the lovable weirdos she meets along the way try to keep her from being found out while the afterlife is going crazy around them. And it’s a damn delight.
In the third episode, after the latest Eleanore-induced disaster, Eleanore and her bff/mortal enemy, the disgustingly perfect Tahani, go around their bit of heaven to deliver maple butter scones to all of their neighbors, and as soon as I heard the words “maple” “butter” and “scones,” I was intrigued.
<img loading=“lazy” src=“https://i2.wp.com/bakingmischief.com/wp-content/uploads/2017/11/maple-butter-scones-image-the-good-place.gif" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Gif of Eleanore from The Good Place saying, “Fork that’s good.” - 28”>
NBC
I mean, how good do maple butter scones sound!?
Now, I’m not sure what combination of maple butter and/or maple and butter went into Tahani’s scones because when I went to go look up a maple butter scone recipe, I found none (seriously, go google them. I’ll wait.).
And then I realized that it made perfect sense, because of course Tahani’s go-to scone recipe would be one-of-a-kind. Of course.
And of course I then wanted to make her scones, so I did.
My take on Tahani’s maple butter scones is a simple cream scone finished off with a fabulous maple (and) butter glaze.
The end result?
They are heavenly.
(Okay, no more heaven puns. I promise.)
Cream scones are a bit different from classic scones like my Bacon Scones . They use cream in the dough rather than cold butter (some recipes use both) and the result is a scone that is on the moist side rather than crumbly with a slightly crispy exterior.
They are also insanely easy to make. You just throw all the dry ingredients into a bowl, stir in the wet, and the next thing you know, you have a batch of scones ready to go into the oven.
I cut my scones into wedges because I think they are cuter that way, but you can make them into rounds like Tahani if that’s more your style. Then once your scones come out of the oven and cool a bit, you drizzle on a simple and sweet maple butter glaze.
This small-batch scone recipe will make six regular-size scones or about four large round ones (extend the baking time just a bit if you’re going that route). You can eat them all yourself or follow Tahani’s lead, put on a flowing skirt and giant hat, and take a couple to share with some friends and neighbors. 😉
More Easy Breakfast Recipes
- Buttermilk Pancakes for Two
- Crispy Waffles
- Pancakes for One
- Banana Pancakes
- Small-batch Cinnamon Rolls
- The Best Cinnamon Toast
Ingredients
Cream Scones
- ▢ 1 1/2 cup (180g) all-purpose flour measured by weight or using the spoon and sweep method*
- ▢ 1 1/2 teaspoon baking powder
- ▢ 1/2 teaspoon salt
- ▢ 3 tablespoons ( 37g ) granulated sugar
- ▢ 3/4 cup heavy cream , plus more for brushing on scones*
- ▢ 1/2 teaspoon vanilla extract
Maple Glaze
- ▢ 1 cup (120g) powdered sugar, sifted
- ▢ 1 tablespoon (14g) butter, melted
- ▢ 1 to 3 tablespoons milk
- ▢ 1/4 teaspoon maple extract
- ▢ Pinch of salt
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper or silicone baking mat. In a large bowl, whisk together flour, baking powder, salt, and sugar.
- In a liquid measuring cup or bowl, stir together heavy cream and vanilla.
- Drizzle cream mixture over your dry ingredients and stir, using just enough cream so that a dry dough forms with no loose flour at the bottom of your bowl*. Use clean hands to finish mixing and shape dough into a ball. Turn out onto a lightly floured surface. Press dough out to a disk about 5 1/2-inches across or 3/4-inch thick.
- Use a dough scraper or knife to cut circle into 6 triangles. Transfer scones to your prepared baking sheet, arranging the wedges in a circle about 1-inch apart. Brush the scones with a little cream to help them brown.
- Bake for 14 to 16 minutes, until scones are baked through and lightly golden brown.
- Cool before glazing.
- In a small bowl, whisk together powdered sugar, melted butter, 1 tablespoon of the milk, maple extract, and salt. Add milk by the 1/4 teaspoon until glaze reaches a drizzling consistency and drizzle over scones. Allow glaze to set for 5 minutes and enjoy!
Notes
Recipe Adapted From King Arthur Flour
Small-batch Maple Scones
Ingredients
Cream Scones
- 1 1/2 cup (180g) all-purpose flour measured by weight or using the spoon and sweep method*
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons ( 37g ) granulated sugar
- 3/4 cup heavy cream , plus more for brushing on scones*
- 1/2 teaspoon vanilla extract
Maple Glaze
- 1 cup (120g) powdered sugar, sifted
- 1 tablespoon (14g) butter, melted
- 1 to 3 tablespoons milk
- 1/4 teaspoon maple extract
- Pinch of salt
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper or silicone baking mat. In a large bowl, whisk together flour, baking powder, salt, and sugar.
- In a liquid measuring cup or bowl, stir together heavy cream and vanilla.
- Drizzle cream mixture over your dry ingredients and stir, using just enough cream so that a dry dough forms with no loose flour at the bottom of your bowl*. Use clean hands to finish mixing and shape dough into a ball. Turn out onto a lightly floured surface. Press dough out to a disk about 5 1/2-inches across or 3/4-inch thick.
- Use a dough scraper or knife to cut circle into 6 triangles. Transfer scones to your prepared baking sheet, arranging the wedges in a circle about 1-inch apart. Brush the scones with a little cream to help them brown.
- Bake for 14 to 16 minutes, until scones are baked through and lightly golden brown.
- Cool before glazing.
- In a small bowl, whisk together powdered sugar, melted butter, 1 tablespoon of the milk, maple extract, and salt. Add milk by the 1/4 teaspoon until glaze reaches a drizzling consistency and drizzle over scones. Allow glaze to set for 5 minutes and enjoy!
