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Maple Scones
4.8 from 54 votes

Maple Scones

Maple Scones are tender, lightly sweetened pastries made with flour, baking powder, brown sugar, and cold butter cut into the dry ingredients to form a coarse dough. The dough is combined with cream, egg, and vanilla to yield a soft texture. After shaping into a circle and cutting into triangles, the scones are brushed with cream and baked until golden. A maple glaze consisting of butter, pure maple syrup, cream, maple extract, and powdered sugar is applied, optionally garnished with chopped pecans.

Prep Time
15 mins
Cook Time
17 mins
Total Time
35 mins
Servings: 8
Calories: 402 kcal
Course: Breakfast
Cuisine: American

Ingredients

For the Scones:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon salt
  • 6 tablespoons butter unsalted, cold, cut into 1/4-inch cubes
  • 3/4 cup heavy cream divided, plus 1 tablespoon
  • 1 egg slightly beaten, large
  • 1/2 teaspoon vanilla extract
For the Maple Glaze:
  • 1/4 cup butter unsalted
  • 1/4 cup pure maple syrup
  • 2 tablespoons heavy cream
  • 1 teaspoon maple extract
  • 1 1/3 cups powdered sugar
  • pecans chopped, if desired, candied

Instructions

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  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
  2. In a large bowl, whisk together flour, baking powder, brown sugar, and salt. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a feel larger butter lumps.
  3. In a small bowl, whisk together 3/4 cup heavy cream, the egg, and vanilla extract. Pour the mixture over the ingredients and stir with a spatula until dough begins to form. Don't over mix.
  4. Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into even triangles.
  5. Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional one tablespoon of heavy cream. Bake scones for 15-17 minutes, or until scones are slightly golden brown. Cool scones on a wire cooling rack.
  6. While the scones are cooling, make the maple glaze. In a small saucepan, add butter, maple syrup, and heavy cream. Heat over medium until butter is melted and ingredients are combined, stirring occasionally. Stir in the maple extract. Slowly whisk in the powdered sugar, adding about 1/4 of a cup at a time. The glaze will be a little lumpy at first, but will smooth out as you keep whisking.
  7. Let glaze cool for 5 minutes. Drizzle glaze over cooled scones. Top with chopped candied pecans, if desired.
  8. Note-Scones will keep in an air-tight container for up to 2 days, but they really are best eaten the day they are made.

Nutrition Information

Calories 402kcal (20%) Carbohydrates 57g (19%) Protein 5g (10%) Fat 18g (28%) Sodium 243mg (10%) Fiber 1g (4%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 402

% Daily Value*

Calories 402kcal 20%
Carbohydrates 57g 19%
Protein 5g 10%
Fat 18g 28%
Sodium 243mg 10%
Fiber 1g 4%

* Percent Daily Values are based on a 2,000 calorie diet.