Tender and buttery Maple Scones topped with maple icing.
These Maple Scones are everything that a scone you should be: buttery and tender with a soft interior and crunchy edges. And with the warm and comforting flavor of maple syrup, they are absolutely perfect this time of year. Should you enjoy them on a chilly fall day alongside a piping hot cup of coffee, tea, or apple cider? Yes, yes, and yes.
You might also like: Maple Snickerdoodles, Blueberry Scones, Chocolate Chip Scones or Maple Oatmeal Cookies.
Jump to:
What makes these scones the best?
- Butter – Chilled butter gets worked into the dough creating a layered, slightly flaky scone.
- Cream – Heavy cream imparts a tender, almost cake-like texture.
- Maple syrup – Pure maple syrup flavors both the scones and the glaze.
- Maple extract – For an even more prominent maple flavor I also use a little bit of maple extract.
- Brown sugar – In addition to maple syrup these scones are also sweetened with brown sugar. The flavor of the brown sugar pairs wonderfully with maple and helps to keep the interior of the scones moist.
- Brown butter (optional) – Using browned butter in the icing imparts a deep, rich, nutty flavor to the maple icing.
Recipe tips & serving
TIPS:
- Make sure that your butter is very cold. The cold butter is what makes the scones flaky.
- Don’t overwork the dough; knead it just until it comes together. This will ensure that the scones are tender.
- Use real maple syrup, not maple-flavored pancake syrup.
- Add ¼ cup finely chopped pecans to the dough, if desired.
- For added maple flavor serve with Maple Butter.
SERVING: Like all scone recipes these are best the day they are made. I serve them at room temperature shortly after the icing has firmed up.
FREEZING: You can freeze these scones prior to baking. To do so: place the portioned scones on a baking sheet and freeze until solid. Transfer them to a resealable freezer bag. Bake them straight from the freezer, adding a few minutes to the bake time.
More breakfast recipes
