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1
Preheat the oven to 400u00b0F. Line a baking sheet with parchment paper and set aside.
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2
For the scones, in a large bowl, whisk together the flour, baking powder, salt, sugar, cinnamon, ginger, and nutmeg.
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3
Using your hands, a fork, or a pastry blender, mix the butter into the flour mixture until the mixture is crumbly.
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4
Mix the milk and vanilla in a small bowl and slowly pour the milk-vanilla mixture into the dough. Combine using a fork or wooden spoon.
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5
On a lightly floured surface, knead the dough 10-12 times. Using the palms of your hands, flatten the dough into a circle about 12 inches wide. Let the dough rest for a few minutes while you prepare the topping.
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6
For the topping, in a small bowl, whisk together the sugar, cinnamon, nutmeg, ginger, and milk.
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7
Spread the melted butter on top of the dough. Sprinkle the cinnamon spice topping over the butter, making sure the dough is covered evenly.
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8
Using a knife, cut the dough round into 8 large wedges, or 16 smaller ones. You can also cut the dough into smaller rounds using a biscuit cutter. (Or shape the dough into a rectangle, and cut it into small squares or triangles. Be creative!)
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9
Drizzle the maple syrup on top of the wedges. Transfer the scones to the lined baking sheet.
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10
Bake at 400u00b0F for 20-22 minutes, until the scones are just turning golden.
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11
Let cool slightly, or reheat the scones for 15-20 seconds in the microwave before enjoying!
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12
Makes 8 large scones, or 16 small scones.
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13
2011 Original recipe by La Casa de Sweets.
