Maple Tea Scones - Not GF

This is a great recipe that I just had to add event though it's not gluten free.  It appeared in Bon Appétit in December 1999.

Yield: Makes 16 scones

Ingredients:

3 cups all purpose flour, or whole wheat pastry or combination

4 tablespoons (packed) dark brown sugar; half for batter, half for glaze

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces

1/2 cup (or more) plus 6 tablespoons (for glaze) whipping cream or milk

1/2 cup plus 2 tablespoons pure maple syrup

2/3 cup (about) powdered sugar

Preparation:

Preheat oven to 375°F. (Use food processor if you have one.) Whisk flour, 2 Tbsp dark brown sugar, baking powder, baking soda and salt in large bowl to blend. Add butter and rub with fingertips or process until mixture resembles coarse meal. Mix 1/2 cup cream/milk and 1/2 cup syrup to blend. Gradually add to flour mixture, stirring just until dough comes together and adding more cream if dough is dry. Knead dough gently until smooth on lightly floured surface, about 5 turns. Using floured hands, pat out dough to two 8-inch rounds; cut into 8 wedges each. Transfer to baking sheet, spacing 2 inches apart.

Bake scones until golden and tester inserted into center comes out clean, about 20 minutes. Transfer to rack.

Whisk remaining 2 Tbsp dark brown sugar, 6 Tbsp cream/milk and 2 Tbsp maple syrup in medium bowl to blend. Gradually whisk in enough powdered sugar to form thick glaze.  Drizzle or spread glaze over warm scones. Let stand until glaze sets.