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1
Cube butter, set aside. (If you are in a warm kitchen, place butter back in fridge.)
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2
Whisk all of your Dry Ingredients - All-Purpose and Whole Wheat Flours, Sesame Seeds, Baking Powder, Granulated Sugar, Salt, Cinnamon.
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3
In either the bowl of a standing mixer or mixing bowl, add Cubed Butter to Dry Ingredients. Mix using the paddle attachment, if using mixer, or by hand until the mixture resemble cornmeal. The butter should be broken down into the dry ingredients until no large clumps remain.
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4
Whisk your Liquid Ingredients - Heavy Cream, Maple Syrup, Eggs - and add to the Butter/Dries mixture.
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5
Stir until the dough just comes together. It will be very sticky and wet.
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6
Turn dough out onto a piece of parchment paper and flatten with another piece of parchment paper to your desire thickness. You may use the palm of your hands or a rolling pin to do this.
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7
Place scone mix in the fridge and allow to chill for 15-30 minutes. Chilling lets gluten relax and allows dough to become less sticky. You can make the scone dough, portion and chill up to two days in advance or freeze. Just separate scones before baking and allow for more baking time if coming directly from the freezer.
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8
Cut Scones into desired shape and bake 15-25 minutes (depending on thickness.) The underside should be slightly brown.
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9
Whisk together about 1/4 cup Confectioner's Sugar with about 1 Tablespoon Maple Syrup - adjust for desired thickness. Drizzle cooled scones with glaze and top with Sesame Seeds and a dusting of Cinnamon.
