Maple Tea Scones

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   Preheat oven to 375F. Whisk flour, 2 tablespoons dark

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   brown sugar, baking powder, baking soda and salt in large

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   bowl to blend. Add butter and rub in with fingertips until

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   mixture resembles coarse meal. Stir 1/2 cup whipping cream

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   and 1/2 cup maple syrup in small bowl to blend. Gradually

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   add cream mixture to flour mixture, stirring just until

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   dough comes together and adding more cream by

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   tablespoonfuls if dough is dry. Turn dough out onto lightly

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   floured surface. Knead dough gently until smooth, about 5

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    turns. Using floured hands, pat out dough to 8-inch round;

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    cut dough into 8 wedges. Transfer wedges to baking sheet,

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    spacing 2 inches apart.

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    Bake scones until golden and tester inserted into center

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    comes out clean, about 20 minutes. Transfer to rack.

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    Meanwhile, whisk remaining 2 tablespoons dark brown sugar,

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    6 tablespoons whipping cream and 2 tablespoons maple syrup

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    in medium bowl to blend. Gradually whisk in enough powdered

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    sugar to form thick glaze.

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    Drizzle or spread glaze over warm scones. Let stand until

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    glaze sets.

No additional tips available.