These French Toast Scones are flavoured like French toast and come together quickly, so it’s perfect sweet treat any time of day!
It’s the last long weekend of summer! Like all long weekends, it’s a great time to bake up a little something special to enjoy on these lazy mornings. These scones fit the bill perfectly. They are quick, easy and delicious and everyone will love them!
A food processor makes these scones super easy, but even if you don’t have a food processor, they come together quickly by hand. You can also decide if you’d like crunchy or soft-sided scones, by whether you bake them separately of as one large circle. I love them both ways, so you really can’t go wrong.
Enjoy these warm with a generous drizzle of the maple glaze and of course, enjoy the weekend :)
Cook’s Notes for French Toast Scones
These scones freeze beautifully, so if you can’t eat them up right away, just freeze them for later!
When it comes to scones, you can baked them up individually, for a crispy outside all around, or bake them as one big round, which will create soft sides. Score the dough ahead, so you can easily cut out your scones after they’re baked.
French Toast Scones
- 1 1/2 cups all purpose flour
- 1/2 cup brown sugar packed
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup butter cold and cut into chunks
- 1/2 cup whole milk or half and half (10%) cream
- 1/4 cup icing sugar
- 1 1/2 Tbsp maple syrup
- 1 Tbsp milk or cream
- Preheat oven to 400° F and line a baking sheet with parchment paper.
- In the bowl of a food processor (in or in a large bowl), add the dry ingredients and pulse several times to combine well. With food processor on low, add butter chunks and process until butter resembles coarse meal. (If doing by hand, cut butter in with two knives or a pastry cutter). Add just enough milk to the mixture until dough comes together into a slightly sticky dough (You may not need all of it). Remove to a lightly floured surface and knead gently and form into a ball.
- Remove dough to parchment lined baking sheet and pat into a 1-inch thick circle. Using a sharp knife, cut into 8 wedges. If you would like crunchy scones, moves each wedge out from the centre about 1 1/2 or 2 inches, so there is some space around each wedge. If you'd prefer a soft-sided, more cake-like scone, leave as is.
- Brush top of scones with milk and sprinkle lightly with some granulated sugar.
- Bake in preheated oven 15-18 minutes, or until golden brown. Cool on a wire cooling rack while preparing glaze.
- For glaze: combine glaze ingredients in a small bowl and stir until smooth (you may need to add a bit more icing sugar if it's too thin). Drizzle over warm scones.