Prepare and Sift. Heat the oven to 400 degrees. Sift together the flour, baking powder, salt and brown sugar into a large bowl.
2 ½ Cups All Purpose Flour, 4 Teaspoons Baking Powder, ½ Teaspoon Salt, ½ Cup Dark Brown Sugar
Cut in the Butters. Using a pastry blender or fork, cut in the peanut butter and the softened butter until the mixture looks like coarse crumbs.
½ Cup Peanut Butter, ¼ Cup Salted Butter
Add Wet Ingredients. Make a well in the center of the crumb mixture and add all of the milk and the maple flavor.
1 Cup Whole Milk, 2 Teaspoons Maple Extract
Mix the Dough. Stir just until the mixture is moistened and the dough is formed.
Gather the Dough. Sift approximately 2 tablespoons of flour on a wax paper covered work surface. Gather the dough and place it on the flour-covered work surface.
Cut the Scones.For Petite Scones: Pat and shape the dough into a 9-inch square. Cut the square into 9 – 3-inch squares. Cut each square diagonally to make 18 triangles. For Large Scones: Pat and shape the dough into a large 9-inch square. Cut the large square in half lengthwise and crosswise to make 4 squares. Cut each square diagonally to make 8 triangles. Wipe the knife with a paper towel between cuts and dip in flour to aid in cutting.
Prepare to Bake. Beat together egg white and water until frothy and well combined. Brush scones with egg white wash and sprinkle with sparkling sugar. Using a spatula, transfer scones to large cookie sheet placing them 1 inch apart.
Bake. Bake the scones for 24 to 28 minutes or until set and edges are lightly browned. Using a metal spatula, immediately move the scones from the cookie sheet to wire cooling racks.
Video
Notes
My Top Tips♡ Measuring the ingredients is absolutely key to getting a good bake. For best results make sure all measurements are level and that the brown sugar is packed into the measuring cup.♡ After patting the dough out to a 9" square, square the corners by placing the knife against the edge of the dough. This keeps the lines nice and sharp, so every scone is a nice little triangle.♡ To get good clean cuts when cutting the scones, use a non-serrated knife and wipe the knife with a towel between cuts. Dipping the knife in a bit of flour is also a big help.StorageYou can enjoy these scones warm or cool and they will keep in a covered, airtight container for up to a week.