Tea with Forest Friends

Maple Leaf Scones

Makes approximately 18

3 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon kosher salt
½ cup cold unsalted butter, cubed
1¼ cups plus 1 tablespoon cold heavy whipping cream, divided
1 teaspoon maple extract
½ teaspoon vanilla extract
1 teaspoon sanding sugar

• Preheat oven to 375°. Line 2 rimmed baking sheets with parchment paper.

• In the work bowl of a food processor, pulse together flour, granulated sugar, baking powder, and salt just until combined. Add cold butter, pulsing until it resembles coarse crumbs. Transfer mixture to a large bowl.

• In a small bowl, stir together 1¼ cups cold cream and extracts. Add to flour mixture, stirring until a dough starts to form. Gather dough into a ball in the bowl.

• Turn out dough onto a lightly floured surface, and knead gently until smooth 3 to 4 times. Using a rolling pin, roll out dough to a ½-inch thickness. Using a 2½-inch maple leaf–shaped cutter dipped in flour, cut 18 scones from dough without twisting