chocolate chip scones in the past, and this recipe is just another variation.
The battle today (well actually it was last week), was which way was better to top the scones?? The scone itself is the same in both versions. However, the topping choices were cinnamon sugar or maple glaze. Which one do you think won?
After the results were tallied from three discerning judges, the winner was....drum roll please.....:
OK to be honest, if we counted my vote it would have been a tie. Brandon and I liked the maple glaze, while Adam and Jay enjoyed the cinnamon sugar version. You can be the judge in your household. Give them both a try and let me know.
2 3/4 c. Bisquik Baking Mix (I use the heart healthy version)
1/2 c. skim milk
1/4 c. non-fat yogurt, plain or vanilla
3 tbsp. brown sugar
2 tsp. vanilla extract
2 tbsp. maple syrup
2 tbsp. butter, room temperature
1/4 c. cinnamon sugar (1/4 c. white sugar with 1 tbsp. cinnamon added)
1/2 c. powder sugar
2 tbsp. maple syrup
1 tbsp. water
Preheat the oven to 450 degrees. In a large bowl, combine all the ingredients with a spatula until a soft dough forms. If the dough appears too sticky, add a few more tablespoons of baking mix. The dough should be easy enough to handle without sticking to your hands.
Turn dough out onto a floured surface. Shape into a circle about 1/2 inch thick and about 10 inches in diameter. Cut into eight wedges; I use a pizza cutter. Place onto a non-stick baking pan. Bake for 13 to 15 minutes.
While the scones are baking prepare your toppings. If you are topping with cinnamon sugar, just prepare the sugar and set aside. If using the glaze, mix powder sugar, maple syrup and a few teaspoons of water with a fork. The glaze should be smooth and runny enough to drizzle.
Now onto topping the scones! To top with maple glaze, simply use a spoon and pour the glaze over the scone. Allow to cool completely and the glaze will set up a bit.
To top with cinnamon sugar, simply butter the top of the scone (like you would for toast) and sprinkle with a few teaspoons of cinnamon sugar. Allow to cool completely.
Helpful tip: I keep a container of cinnamon sugar at all times in my pantry. I use it for toast, scones, or sprinkle on buttered waffles!