Maple Cream Scones

Soft and pillowy maple cream scones filled with warming spices and drizzled with maple butter glaze are the perfect fall breakfast! Recipe makes 14 scones.

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Why you’ll love these maple scones:

The best mornings begin with warm maple cream scones and steaming mugs of coffee. Spiced with cinnamon and a touch of nutmeg, maple extract and dark amber maple syrup give the scones a smooth, rich maple flavor that’s perfect for fall.

The tender cream scones are dressed up with a drizzle of maple butter glaze (so delicious, you’ll be tempted to devour the glaze by the spoonful!) and a shower of flaky salt. If you’re craving more maple treats, be sure to try my baked maple doughnuts!

How to Make Maple Cream Scones

Make scone dough – Whisk flour, baking powder, salt, sugar, cinnamon, and nutmeg in a medium bowl. Combine maple extract with 1 1/3 cups heavy cream and drizzle over flour mixture; fold in just until flour is incorporated and a shaggy dough forms – if needed, add 2 more tablespoons cream.

Shape and chill scones – Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 7-inch circle. Place the two circles of dough on parchment-lined baking sheets and chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.

After chilling for 20 minutes, cut each circle into 7 wedges and pull the wedges slightly apart, leaving an inch between them. Brush scones with cream and sprinkle with sugar.

Bake scones – Bake scones at 425°F for 16 to 18 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean.

Cool scones for 5 minutes on baking sheets before removing to a wire rack to cool.

Maple glaze – Combine maple syrup, butter, and salt in a saucepan and bring to a boil, stirring until butter is melted and mixture is combined. Reduce heat to low and simmer for 2 minutes. Remove saucepan from heat and whisk in powdered sugar and maple extract.

Let glaze cool for several minutes to thicken slightly, then whisk in milk until smooth. Drizzle glaze over scones, sprinkle with flaky salt, and let set before serving.

Make Scones Ahead

To make the scones in advance, cut each circle of dough into wedges and cover and freeze overnight. The next day, brush scones with cream, sprinkle with sugar, and bake directly from the freezer, adding 1-2 minutes to baking time.

For longer storage, wrap frozen scones tightly with plastic wrap and transfer to a freezer bag until ready to use. Freeze unbaked scones up to 1 month for best texture.

More delicious maple recipes:

• Maple Pecan Pie Bars
• Maple Pecan Tart
• Maple Brown Butter Sugar Cookies
• Baked Maple Doughnuts

Did you try this Easy Maple Scone Recipe? Let me know by leaving a comment and rating below!

Maple Cream Scones

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews

• Author: Laura Kasavan
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes
• Yield: 14 scones
• Category: Breakfast
• Method: Bake
• Cuisine: American

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Description

Soft and pillowy maple cream scones filled with warming spices and drizzled with maple butter glaze are the perfect fall breakfast! Recipe makes 14 scones.

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Ingredients

Scones

• 3 cups flour
• 1 Tbsp aluminum free baking powder
• 1 tsp salt
• 1 cup sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp maple extract
• 1 1/3 to 1 1/2 cups cold heavy cream

Topping

• 1 Tbsp cold heavy cream
• 2 tsp sugar

Glaze

• 6 Tbsp dark amber maple syrup
• 3 Tbsp unsalted butter, cubed
• 1/8 tsp salt
• 3/4 cup powdered sugar, sifted
• 1/2 tsp maple extract
• 1 Tbsp milk
• flaky salt, for topping

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Instructions

1. Line two rimmed baking sheets with parchment paper.
2. Make scones: Whisk flour, baking powder, salt, sugar, cinnamon, and nutmeg in a medium bowl. Combine maple extract with 1 1/3 cups heavy cream and drizzle over flour mixture; fold in just until flour is incorporated and a shaggy dough forms – if needed, add 2 more tablespoons cream.
3. Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 7-inch circle. Place the two circles of dough on prepared baking sheets and chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.
4. Cut each circle into 7 wedges and pull the wedges slightly apart, leaving an inch between them. Brush scones with cream and sprinkle with sugar.
5. Bake scones for 16 to 18 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheets before removing to a wire rack to cool.
6. Make glaze: Combine maple syrup, butter, and salt in a saucepan and bring to a boil, stirring until butter is melted and mixture is combined. Reduce heat to low and simmer for 2 minutes. Remove saucepan from heat and whisk in powdered sugar and maple extract. Let cool for several minutes to thicken slightly, then whisk in milk until smooth. Drizzle glaze over scones, sprinkle with flaky salt, and let set before serving.
7. Store leftover scones in an airtight container at room temperature for up to 2 days. Reheat in a warm oven or for 15 seconds in the microwave before serving.

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Notes

Make ahead: Cut each circle of dough into wedges on baking sheet; cover and freeze overnight. Brush with cream, sprinkle with sugar, and bake directly from the freezer, adding 1-2 minutes to baking time.

Freeze unbaked scones: For longer storage, wrap frozen scones tightly with plastic wrap and transfer to a freezer bag until ready to use. Freeze unbaked scones up to 1 month for best texture.