Maple syrup sweetens the batter and the glaze ... refrigerate uncovered for at least 15 minutes or up to 1 hour. Bake the scones until golden brown, 13 to 15 minutes. Cool on the baking sheet ...
Bake the scones until golden brown, 13 to 15 minutes. Cool on the baking sheet on a wire rack for 5 minutes. Transfer directly to the rack and cool for another 5 minutes; reserve the baking sheet. To ...