Maple Scones drizzled with a sweet maple glaze are one of the most delicious scone recipes, they are moist and tender and they stay that way the next day. make the perfect breakfast treat with a hot cup of coffee!
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❤️ Why you'll love it
✔️ It is an easy recipe to make and it takes very little effort to make them.
✔️ These buttery scones are a great way to treat the maple lovers.
✔️ You can enjoy these any time of year, but they make the perfect fall treat on a crisp, sunny fall morning!
🥘 Ingredients
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Dark brown sugar: used to enhance and deepen the flavor of the scone.
Unsalted butter
Pure maple syrup: I highly recommend using real syrup for this recipe.
Maple extract (optional) but enhances the maple flavor.
🔪 Instructions
To make the scones:
- Preheat oven to 375 degrees. Line baking sheet with parchment paper.
- Put flours, brown sugar, baking powder, baking soda and salt in food processor. Pulse 8-9 times to combine.
- Remove lid and drop in 1½ sticks butter into the dry ingredients. Pulse until dough starts to form coarse crumbs.
- Drizzle in heavy cream and maple syrup all the while continue to periodically pulse the processor.
- Remove scone dough from processor and knead gently on a lightly floured surface, about 5 times.
- Pat dough into 8" round.cut dough into 8 wedges. Transfer wedges to baking sheet, spacing 2 inches apart.
- Using a pastry brush, brush the top of the scones with heavy cream and sprinkle with large sugar crystals (if using). Bake 20 minutes, or until scones are golden brown.
- Transfer to a wire rack.
To make the maple glaze:
- Melt the butter in a microwave safe small bowl for 30 seconds. Add the heavy cream and maple syrup to the melted butter.
- Stir in the powdered sugar and maple extract.
- Drizzle tops of scones with glaze.
🥄 Equipment
Small bowl
Food processor (or pastry cutter)
Baking sheet
Parchment paper
Pastry brush
Measuring cups
🥫Storage
Store scones in an airtight container in the fridge up to 5 days or in the freezer up to 3 months.
📖 Variations
- Sprinkle some chopped toasted pecans, walnuts, or crispy cooked bacon on top of the maple glaze, or knead a few into the dough.
- Make cinnamon maple scones by adding 1 teaspoon of ground cinnamon to the dry ingredients.
- Boost the flavor of the simple maple glaze by adding ¼ teaspoon of maple extract.
💭 Tips
- Make sure to use cold butter, not room temperature. Take it out of the fridge right before you will use it.
- A pastry blender can be used in place of the food processor for mixing the butter and flour mixture together.
- Place a piece of parchment paper beneath the cooling rack to catch any drips from the maple glaze.
🙋 FAQ's
Maple syrup is the sap from the maple tree that is boiled down until it is thick and sweet. Pancake syrup is usually made with brown sugar, water, and extract.
Yes, generally, pancake syrup is a little thicker than maple syrup, so you may need to add a little extra cream or whole milk to the dough if it i too dry to bring the ingredients together.
📚 Related Recipes
These Pumpkin Scones are a Starbucks copycat recipe that is a must try.
Mixed Berry Scones are great for fruit lovers!
Mom's Old Fashioned Buttermilk Biscuits are delicious with a melted pat of butter and drizzle of honey.
🍽 Serve with...
Serve these delicious scones warm with a hot cup of tea or coffee.
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📖 Recipe
Maple Scones with Maple Glaze
Equipment
- Food processor , (or pastry cutter)
As an Amazon Associate I earn from qualifying purchases.
Ingredients
For the scones:
- 3 cups all purpose flour
- 2 tablespoons dark brown sugar , packed
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoons unsalted butter , chilled and cut into ½-inch pieces
- ½ cup heavy cream
- ½ cup pure maple syrup
For the glaze:
- 1 cup powdered sugar
- 6 tablespoons heavy cream
- 2 tablespoons maple syrup
- ¼ teaspoon maple extract
Instructions
To make the scones:
- Preheat oven to 375 degrees. Line baking sheet with parchment paper.
- Put flours, brown sugar, baking powder, baking soda and salt in food processor. Pulse 8-9 times to combine.
- Remove lid and drop butter cubes into the dry ingredients. Pulse about 15 times, until dough starts to form coarse crumbs.
- In a small bowl, combined heavy cream and maple syrup. Drizzle syrup mixture into the food processor while periodically pulsing the processor blade.
- Remove scone dough from processor and knead gently on a lightly floured surface, about 5 times.
- Pat dough into 8" round.cut dough into 8 wedges. Transfer wedges to baking sheet, spacing 2 inches apart. Using a pastry brush, brush the top of the scones with a little extra heavy cream.
- Bake 30 minutes, or until scones are golden brown. Transfer to a wire rack
To make the maple glaze:
- Whisk together powdered sugar, heavy cream, maple syrup,and maple extract until well combined. Glaze should be thick enough to drizzle.
- Drizzle tops of warm scones with maple glaze.
Megan
I love a good scone and yours look so pretty. Making only 4 scones is a great idea since I have a small family!