Cinnamon Scones With Maple Frosting

• FOR THE SCONES:
• 4 cups Whole Wheat Pastry Flour
• 2 Tablespoons Baking Powder
• 1 teaspoon Salt
• 3 teaspoons Ground Cinnamon
• 1 teaspoon Ground Nutmeg
• 12 Tablespoons Cold Unsalted Butter, Cut Into Small Cubes
• 2 cups Heavy Cream
• 1/2 cups Honey
• 1 teaspoon Vanilla Extract
• FOR THE MAPLE FROSTING:
• 6 cups Powdered Sugar
• 1/2 cups Heavy Cream
• 6 Tablespoons Unsalted Butter, melted
• 3 Tablespoons Brewed Coffee
• 2 teaspoons Maple Extract
• 1/4 teaspoons Salt

1. Preheat oven to 425u0b0F. Mix flour, baking powder, salt, cinnamon, and nutmeg in a large bowl. Cut cold butter pieces into this mixture using either a pastry cutter or 2 knives. Continue to cut in the butter until some pea-sized pieces form. There will be many smaller pieces as well.
2. In a separate small bowl, whisk the heavy cream, honey, and vanilla together. Add this cream mixture to the crumbs and stir until dough forms. Using your hands, turn dough out on a floured surface and knead for about a minute.
3. Cut dough in half, and place one half in a floured 8" pie pan. Turn dough back onto the floured surface and cut this 8" circle into 8 even pieces (like a pizza).
4. Place pieces on a non-stick baking mat on a sheet pan and bake for 12 minutes.
5. Remove from oven and cool. Repeat with second batch.
6. As scones are baking, prepare the frosting. Using an electric mixer, whisk all frosting ingredients together until smooth.
7. Dunk the tops of the cooled scones in the frosting. Repeat as many times as the little devil on your shoulder tells you. "Go on ... dunk it again ... do it ..."
8. Enjoy these scones with strong coffee.

whole wheat pastry flour, baking powder, salt, ground cinnamon, ground nutmeg, butter, heavy cream, honey, vanilla, maple frosting, powdered sugar, heavy cream, unsalted butter, coffee, maple, ubc

Taken from tastykitchen.com/recipes/breads/cinnamon-scones-with-maple-frosting-2/ (may not work)