Once completely cooled, whisk together powdered sugar, maple syrup and almond milk and
drizzle over scones.
Dip the top of the scones into the glaze until they're well - covered, or drizzle
glaze over the scones with a spoon.
Place scones on parchment or wax paper and drizzle the glaze
over the scones using a spoon — or - place the glaze in a shallow bowl and dip the top of the scones into the glaze, then let it sit on the waxed paper to harden.
The recipe also comes with this maple glaze, which I was too tired to make after baking the scones and bacon so I drizzled maple
syrup over the scones.
Drizzle the
glaze over the scones using a spoon — or - place the glaze in a shallow bowl and dip the top of the scones into the glaze.
For the glaze, whisk the icing sugar and lemon juice together and
drizzle over the scones using the whisk or a fork.
Drizzle
over scones and enjoy.
Use a spoon to drizzle
over the scones.
Using a spoon, drizzle the glaze
over the scones.
I drizzled the glaze
over the scones.
Drizzle glaze
over scones.
Drizzle glaze
over scones and sprinkle with reserved toasted coconut.
Let cool for about 10 minutes, then spoon orange glaze
over each scone.
Drizzle
it over the scones with a spoon.
Glaze should be just thin enough to make a thick drizzle
over scones.
I've never made it myself but have had a jar of Ziegelmeier's pecan butter, which is heavenly drizzled
over scones.
Drizzle
over the scones and enjoy.
Drizzle glaze
over Scones, and sprinkle with almonds.