Maple Scones
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These homemade Maple Scones are tender, buttery and drizzled with a simple maple glaze. They’re incredibly easy to make and perfect for fall!
These Maple Scones will taste perfect alongside a cup of coffee on a cozy fall morning. They’re tender, buttery and not overly sweet so I like to drizzle them with a simple maple glaze. This recipe uses both maple syrup and maple extract to pack in tons of maple flavor! They’re such a comforting treat for breakfast or brunch.
Looking for more scone recipes? Try my Easy Blueberry Drop Scones or Chocolate Chip Cherry Scones!
Ingredient Breakdown
All-purpose flour – gives the scones structure.
Granulated sugar – provides sweetness.
Baking soda & baking powder – both leaveners are needed to help the scones rise.
Salt – enhances flavor.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt. Make sure to keep the butter cold!
Half and half – makes the scones so flavorful and fluffy. Make sure to keep the half and half cold! You can also substitute with buttermilk or heavy cream.
Maple Syrup – sweetens and slightly flavors scones. Make sure to use real maple syrup.
Maple extract – necessary to give the scones their maple flavor. I found that maple syrup alone was not strong enough to make the scones maple flavored. I used McCormick’s Maple Extract.
How To Make Maple Scones
1. Make the Maple Scones: in a mixing bowl combine the all-purpose flour, granulated sugar, baking powder, salt and baking soda. Place bowl on a stand mixer fitted with the paddle attachment.
2. Add the cold cubed butter and mix on low until the butter is pea sized.
3. In a small bowl combine the half and half, maple syrup and maple extract then pour into the butter mixture. Mix on low speed until the dough is just combined.
4. On a lightly floured surface, form the dough into a rectangle then fold onto itself (this helps to create layers). Shape the dough into an 8 inch disc then cut into 8 triangles and place on the prepared baking sheet. Place in the freezer then preheat the oven to 400°F.
5. If desired brush the tops of the scones with half and half (or milk) and sprinkle with raw sugar then bake for 18-20 minutes or until golden brown.
6. Make the Maple Glaze: in a small bowl whisk the confectioners’ sugar, maple syrup, milk, maple extract and salt, to taste. Drizzle over cooled scones. Store Maple Scones in an airtight container at room temperature for up to 3 days.
Pro Tips For Maple Scones
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Don’t over mix the dough! After adding the wet ingredients, only mix until the dough just begins to come together. Over mixing = more gluten development which means your scones will be tough.
- Keep the dough cold! If your dough is too warm your scones won’t turn out tall and fluffy. If you begin to notice your scone dough starts to get too warm, put it in the fridge for a few minutes.
- Keep your butter and half and half cold! When making scones you don’t want warm ingredients or dough because it will throw off the texture of your scones!
Can Maple Scones Be Frozen?
Yes, unbaked Maple Scones can be easily frozen! Place the unbaked scones onto a parchment lined baking sheet then freeze until solid. Once the scones are frozen, transfer them to a zip top bag and freeze for up to 3 months. Bake straight from the freezer at 400°F for 18-20 minutes. You may need to add a few extra minutes of baking time.
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Maple Scones
Equipment
- Stand mixer
- Baking sheet
Ingredients
Maple Scones
- 330 g (2 3/4 cups) all-purpose flour
- 66 g (1/3 cup) granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 113 g (1/2 cup) cold unsalted butter, cubed
- 120 g (1/2 cup) half and half
- 15 g (1 tbsp) maple syrup
- ½ tsp maple extract
- raw sugar for topping (optional)
Maple Glaze
- 120 g (1 cup) confectioners' sugar
- 30 g (2 tbsp) maple syrup
- 15 g (1 tbsp) milk
- 1 tsp maple extract
- salt, to taste
Instructions
Maple Scones
- Line a baking sheet with parchment paper or a silicone baking mat then set aside.
- In a mixing bowl combine the all-purpose flour, granulated sugar, baking powder, salt and baking soda. Place bowl on a stand mixer fitted with the paddle attachment.
- Add the cold cubed butter and mix on low until the butter is pea sized.
- In a small bowl combine the half and half, maple syrup and maple extract then pour into the butter mixture. Mix on low speed until the dough is just combined.
- On a lightly floured surface, form the dough into a rectangle then fold onto itself (this helps to create layers). Shape the dough into an 8 inch disc then cut into 8 triangles and place on the prepared baking sheet. Place in the freezer then preheat the oven to 400°F.
- If desired brush the tops of the scones with half and half (or milk) and sprinkle with raw sugar then bake for 18-20 minutes or until golden brown.
Maple Glaze
- In a small bowl whisk the confectioners’ sugar, maple syrup, milk, maple extract and salt to taste. Drizzle over cooled scones.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/4 tsp salt.
- Store Maple Scones in an airtight container at room temperature for up to 3 days.
- Unbaked Maple Scones can be frozen for up to 3 months in a zip-top bag.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
