Maple Scones with Maple Glaze are one of the best scones I have ever made. These scones are not dry, but moist and tender and they stay that way. The maple glaze drizzled over top adds the finishing touch that you don’t want to skip!
Just when I think I know him, Grumpy surprises me. Like with these scones. Grumpy won’t eat biscuits. Well, Grumpy prefers to not eat biscuits. So, since these scones are like biscuits I didn’t expect him to really like them. I made the scones, kept one for me, left one at home for Grumpy and took the rest to work to give to a friend who was having a birthday.
Later that evening when I was home I asked Grumpy if he liked his scone. He said yes, it was good. Hmmm. What was up with that I thought? I decided to take his word for it and make them again on Saturday morning but halved the recipe since I didn’t want 8 scones here in the house and just two of us eating. I didn’t see him eat his first scone, but Sunday morning, when he sat down with his coffee, he had a plate with a scone on it to go with his coffee! Hmm, must be he wasn’t just placating me! LOL.
Scones are something that has been on my list of new things for me to try for a while now. Since my tortillas last week I have been more intent on making things I had on that list! These scones were very simple to make. To find what I wanted – I went googling for photos of scones. I wanted to make one that would be yummy and pretty. I came across the photo on Baking and Books – she had adapted her recipe from Epicurious.com. I made a few changes – such as subbing 1 cup of white whole wheat, used the heavy cream, used my food processor to mix, brushed the scones with heavy cream and sprinkled with large sugar crystals prior to baking. I went with heavy cream because I read earlier in my research about how to make scones that heavy cream made the dough more moist and it didn’t dry out as quickly. That is very true! I had a scone the day after I made them and it was very moist. Not dry at all!
Delicious tender maple flavored scones drizzled with a maple glaze
Breakfast & Brunch
AuthorShelby Law Ruttan
1cupwhite whole wheat flour
2tablespoonsdark brown sugarpacked
1-1/2sticks chilled unsalted buttercut into 1/2-inch pieces
1/2cuppure maple syrup
Preheat oven to 375 degrees.
Put flours, brown sugar, baking powder, baking soda and salt in food processor. Pulse 8-9 times to combine. Remove lid and drop in 1-1/2 sticks butter pieces. Pulse until dough starts to form a crumb-like texture. Drizzle in heavy cream and maple syrup all the while continue to periodically pulse the processor.
Remove dough from processor. Knead gently about 5 times. Pat into 8" round.cut dough into 8 wedges. Transfer wedges to baking sheet, spacing 2 inches apart. Brush with some heavy cream and sprinkle with large sugar crystals. Bake 20 minutes.
Mix heavy cream and maple syrup together to make a glaze. Drizzle tops of scones with glaze.
Store in airtight container.
Maple Scones with Maple Glaze
Amount Per Serving (1 scone)
Calories 431Calories from Fat 207
% Daily Value*
Saturated Fat 14g88%
Polyunsaturated Fat 8g
* Percent Daily Values are based on a 2000 calorie diet.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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