These scones are the perfect summer-into-fall bake, as the sweet and tart summer plums pair with the warm maple flavor and hint of nutmeg. I love cream scones for their ease and texture—there’s need to cube and chill butter and work it into the dry ingredients, and the texture is ultra tender on the inside and crunchy on the outside due to the high baking temperature and generous sprinkling of sugar right before baking. —Stephanie Loo
1 1/2 cups
dark brown sugar
heavy cream, cold
plum, cut into 1/2-inch cubes
large egg, beaten
In This Recipe
Line a 6-inch cake pan with a round of parchment paper. Cut an additional 6-inch round of parchment paper and set aside.
In a large bowl, combine the flour, granulated sugar, brown sugar, baking powder, salt, and nutmeg. Make a well in the center of the flour mixture. Add the cold heavy cream and vanilla extract to the flour mixture and stir with a spatula until dough begins to form. Don’t overmix. Gently fold in the plums.
Transfer the dough to the lined cake pan and press into an even layer. Cover the dough with the second parchment paper circle. Freeze the dough until very firm, at least 2 hours and up to 12 hours.
Preheat the oven to 400°F. Line a baking sheet with parchment paper. Turn dough out of the cake pan onto a cutting board. Cut the dough into 6 equal wedges and place them on the baking sheet at least 2 inches apart. Brush the scones with beaten egg and sprinkle generously with turbinado sugar.
Bake the scones until golden brown, about 30 minutes. Let cool slightly on the baking sheet for a few minutes then transfer to a cooling rack.
While the scones are cooling, make the maple glaze. In a small bowl, whisk the maple syrup, salt, and powdered sugar together until smooth. Drizzle the glaze over the scones. Serve.
If not eating the scones immediately, reheat in the oven at 350°F degrees until warmed through.