French Toast Scones

In addition to going through all the junk treasures I've accumulated over the last twelve years, cleaning out the refrigerators/freezers is part of my chores today too.  You might remember I made a recipe in March, Maple Sugar Bars, using Grade B maple syrup, that were very, very good. I still had the bottle in the refrigerator, but not enough to make them again...but maybe something else.

I'm not really a breakfast-kind-of-person, but I do love scones and that was my focus today to create.  I thought, "why not bake a scone that would remind someone of eating French Toast?"  Why not, indeed!

When I do make French Toast, I like to use, almost stale, cinnamon swirl raisin bread, Challah, or brioche dipped into a rich egg/cream mixture, speckled with additional ground cinnamon.  We always had French Toast at my mom's when the bread was getting stale and especially homemade bread that didn't have any preservatives in it!  These scones remind me of those days, only I can pick them up without the fear of syrup dripping down on me:-D

French Toast Scones
4 1/3 cups King Arthur all-purpose flour
2 T baking powder
1/2 tsp. salt
1/2 cup (1 stick) cold, unsalted butter, grated

In a 2-cup liquid measure add:
1 egg + 1 egg yolk
1/4 cup heavy cream
Maple syrup (enough to come up to the 1-cup line)
Milk (enough to bring the liquid measure up to 1 3/4 cups)

Filling:
2 T softened unsalted butter
1/4 cup firmly packed, light brown sugar
1 T ground cinnamon

Maple Frosting:
1 cup confectioners' sugar
2 T softened butter
1/4 cup Grade B maple syrup

Preheat oven to 375F-degrees.  Line a rimmed baking sheet with parchment paper and set aside.

In the bowl of a stand mixer, using the paddle attachment, mix the dry ingredients.  Add the butter and mix, just until incorporated.

While the mixer is running, slowly add the 1 3/4 cups of liquid.  Stop the mixer when the dough comes together (don't over mix!)

Turn the shaggy dough out onto a lightly floured bread board and knead just until smooth.  Roll dough out to a 12" x 16" rectangle.

 Spread the dough with the 2 tablespoons of softened butter.  

Sprinkle the brown sugar/cinnamon mixture over the butter and roll up the dough, beginning with the edge further from you.  Slice the roll in half, then into quarters, then thirds to get 12 scones.

Press the scones down slightly and brush with an egg wash (1 large egg + 1T milk) 

Bake in the preheated over for 18 minutes.  Remove and allow to cool while you mix up the Maple Frosting. 

The frosting should be thick enough to hold its shape.

Spread the still warm scones with about 1 tablespoon of frosting.  

Golden layers of cinnamon, with a maple syrup taste!

Eat while warm and then on to a day's work...for me it's packing. Enjoy!