Cinnamon scones flavored with homemade maple dulce de leche and then drizzled with additional dulce de leche after cooling. Believe me, you’ll want to lick your fingers clean after one taste of these Cinnamon Maple Dulce de Leche Scones!
Lately on the weekends, Andy and I have been taking turns getting up with the menagerie on Saturday so that the other can get a bit of extra sleep. And when I say a bit, I mean it’s usually an hour at best. The volume level of our home rises quickly and our everyday routine begins. But those extra few minutes in bed? Pure bliss. Especially after a long week.
With Mother’s Day less than two weeks away, I can’t think of anything better than an extra hour of rest and then breakfast in bed. I’m pretty sure if that happened, it would rank as one of my top five highlights of the year. And yes, the year isn’t even half over.
And what would be on my breakfast menu of choice? I’m pretty certain it would include these Cinnamon Maple Dulce de Leche Scones.
Cinnamon scones flavored with homemade maple dulce de leche and then drizzled with additional dulce de leche after cooling. Believe me, you’ll want to lick your fingers clean after one taste of this caramel-like goodness!
- 14 ounces sweetened condensed milk
- 2 tablespoons maple syrup
- 3 cups all-purpose flour
- 1½ tablespoons baking powder
- 1 tablespoon ground cinnamon
- ¼ cup white sugar
- 1 teaspoon salt
- ½ cup butter
- 2 eggs
- ¼ cup maple dulce de leche
- ½ cup milk
- Preheat oven to 425 degrees. Empty sweetened condensed milk into 8x8 dish. Cover with foil and place in 9x13 pan.
- Add water to larger pan, filling it until water reaches three quarters up the sides of the covered dish.
- Bake for 90 minutes, being sure to check on the water level as it cooks to insure water remains at desired level.
- Remove from oven and whisk in maple syrup until smooth. Let cool completely before storing in refrigerator in tightly covered container.
- Preheat oven to 375 degrees.
- In a large bowl, whisk together flour, baking powder, cinnamon, sugar and salt.
- With a pastry blender, cut butter into flour mixture.
- In another bowl, whisk eggs, milk and maple dulce de leche together.
- Make a well in the center of the flour mixture and add egg mixture. Stir together until just combined.
- Gather dough into a ball and roll out between two pieces of waxed paper formaing a circle ½-1" thick.
- Cut into eight wedges and place on parchment or silicone mat covered baking sheet.
- Bake for 20 minutes. Allow to cool two minutes before removing to cooling rack to cool completely.
- Before serving, drizzle each scone with dulce de leche.
Recipe adapted from Cinnamon Maple Scones.
Forget Mother’s Day, I’d take these scones any day of the year! I’m betting if you made them for someone special, you’d make the highlight reel of their year as well.
I partnered with Food.com to obtain the original recipe, but received no compensation for this post. All thoughts and opinions, as always, are my own.