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Maple Scones Recipe: How to Make Maple-Glazed Scones

Written by MasterClass

Last updated: Jun 26, 2022 • 3 min read

For a delicious fall breakfast treat, serve buttery, crumbly scones full of maple flavor.

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What Are Maple Scones?

Maple scones are a sweet variety of the classic morning baked good, finished with a maple-flavored glaze. Scones are biscuit-like baked treats, usually made of wheat or oatmeal flour and baking powder for leavening. Bakers roll the scone dough into a thick disc, cut it into wedges, and bake them in the oven until golden brown on the outside and flaky on the inside. Scones are popular pastries for breakfast, brunch, or afternoon tea.

5 Tips for Making Maple Scones

Whether you’re a beginner baker or have plenty of experience, follow these tips to make the best maple scones:

  1. 1. Use heavy cream or buttermilk. High-fat dairy makes a more tender, flavorful scone. For a non-dairy version, try using coconut milk.
  2. 2. Use frozen butter. Cold butter yields flaky scone layers, so it’s best to chill butter in the freezer before incorporating it into the dough. Cold butter creates steam as the water content evaporates in the oven, helping trap air and promote a moist interior crumb. After freezing, grate the butter or pulse in a food processor to create small pieces without overworking by hand.
  3. 3. Mix the dough properly. Mix the scone dough until it just comes together to avoid a tough finished product. You want to see lumps in the dough.
  4. 4. Refrigerate the dough. Keeping the dough cold is the key to making great scones. After shaping the scones, place them in the fridge for 15 minutes to prevent over-spreading in the oven as they bake.
  5. 5. Store properly. Maple scones will keep well in an airtight container at room temperature for 2 days, or in the refrigerator for up to 5 days.

Simple Maple Scones Recipe

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6 Ratings | Rate Now

makes

8

prep time

35 min

total time

1 hr

cook time

25 min

Ingredients

Note: The total time does not include 20 minutes of inactive time.

  1. 1

    In a large bowl, whisk together the flour, granulated sugar, brown sugar, ½ teaspoon kosher salt, and baking powder.

  2. 2

    Using a box grater, grate the frozen butter. Add the grated butter to the flour mixture and combine with a pastry cutter or pastry blender until the mixture comes together and forms crumbs. Place the large bowl of ingredients in the freezer.

  3. 3

    In a mixing bowl, whisk together the heavy cream, egg, vanilla extract, maple extract, and pecans (if using).

  4. 4

    Remove the butter and dry ingredients mixture from the freezer. Pour the wet ingredients over the dry ingredients and mix together until combined.

  5. 5

    Turn the dough out onto a floured surface. Using floured hands, knead the dough into a ball shape; don't worry if it’s sticky. If the dough is too dry, add 1 tablespoon of heavy cream.

  6. 6

    Line a rimmed baking sheet with parchment paper. Shape the dough into an 8-inch disc, and transfer the prepared baking sheet. Using a knife or bench scraper, cut it into 8 wedges. Pull the wedges about an inch away from each other, making a larger disc shape.

  7. 7

    Transfer the baking sheet with the unbaked scones to the refrigerator, and chill them for a minimum of 15 minutes. Meanwhile, preheat the oven to 400 degrees Fahrenheit.

  8. 8

    Remove the scones from the refrigerator and brush their tops with heavy cream. Sprinkle them with coarse sugar for texture if desired.

  9. 9

    Transfer the baking sheet to the oven and bake the scones for 20–25 minutes, until they are golden brown on top.

  10. 10

    Remove the scones from the oven and let them cool for 5 minutes before glazing.

  11. 11

    In a small bowl, combine the maple syrup and ¼ teaspoon salt.

  12. 12

    Whisk the powdered sugar into the maple syrup.

  13. 13

    Stir in 1 teaspoon of milk at a time until the glaze reaches the desired consistency.

  14. 14

    Drizzle the maple glaze over the cooled scones and serve immediately.

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