Scone Roti Jahe Mengkilap Maple

Instructions

1. Put the butter in the freezer while you prep the other ingredients so it will be cold and firm enough to grate in step four.
2. Mix flours, cinnamon, cloves, ginger, salt, and baking powder.
3. Whisk the eggs, maple syrup, molasses, and milk.
4. Grate the butter and work into the flour mixture with your hands or with a pastry cutter until crumbs form. It’s okay if there are visible pieces of butter.
5. Stir the wet ingredients into the flour/butter mixture until just combined.
6. Transfer the dough to a floured work surface and form into a thick circle about 6-7 inches. Transfer to the freezer to chill for 15 minutes. While freezing, preheat oven to 425 degrees.
7. Line a baking sheet with parchment paper. Take the dough out of the freezer and pat it together a few more times it so it’s a tight, thick circle. Transfer the dough to the baking sheet.
8. Cut into eight or ten wedges with a sharp, wet knife to prevent sticking and space the pieces out so they won’t bump into each other when they rise (they will puff significantly in the oven).
9. Brush the top with a thin layer of egg whites for shine.
10. Bake for 15 minutes or until golden brown.
11. For the glaze, melt the butter in a small saucepan over low heat. Add the powdered sugar, vanilla, and maple syrup. Stir until smooth. Add water if needed to thin out the glaze. Spoon over the tops of the scones – the glaze should set almost immediately.