Maple Scones with Maple Glaze

4.80 from 5 votes

A buttery, moist, and delicious scone sweetened with maple syrup and drizzled with a sweet maple glaze, the perfect treat for any maple lover!

Course Breakfast & Brunch

Cuisine Scotish

Keyword Maple Scones, Maple Scones with Maple Glaze

Prep Time 10

Cook Time 30

Total Time 30

Servings scones

Calories 438kcal

Author Shelby Law Ruttan

Equipment

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.

Notes

If using half and half or whole milk in place of heavy cream, you may need to add a little extra flour to knead the dough.

These can be made into smaller scones. Cut the dough in half then form a circle with each half and cut each circle into 8 even portions.

You can brush the scones with half and half or milk instead of heavy cream. Or opt to use a well beaten egg with 1 tablespoon of water.

Enjoy these any time of the year, they are great in the spring when maple is new, delicious in the summer for a lighter breakfast, they are perfect for fall when the leaves are changing color, and a tasty treat on Christmas morning!

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