The best way to begin an ominous and rainy morning is with a tray of freshly baked maple cream scones. Soft textured and seemingly light (cream is deceiving that way!), dark brown sugar and maple syrup make these scones a breakfast delight.

Maple Cream Scones

Finished off with maple cream glaze, these scones are simply scrumptious (and a cinch to make!). Prep a batch of scones ahead, and your Thanksgiving breakfast will be an easy and memorable affair.

Maple Cream Scones


Maple Cream Scones

  • Yield: 12 scones



  • 3 cups flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/4 cup dark brown sugar
  • 1 cup cold heavy cream
  • 1/3 cup dark amber maple syrup


  • 1/4 cup dark amber maple syrup
  • 1 Tbsp heavy cream
  • 1/8 tsp salt
  • 1/2 cup powdered sugar, sifted
  • 1/4 tsp vanilla extract


  1. For the scones, line a rimmed baking sheet with a silicone mat or parchment paper. Whisk together flour, baking powder, salt, and brown sugar in a medium bowl. Combine heavy cream and maple syrup; drizzle over flour mixture and fold in just until flour is incorporated and a shaggy dough forms.
  2. Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheet and cut each circle into 6 wedges; pull the wedges slightly apart, leaving an inch between them. Chill baking sheet in the freezer for 15 minutes while preheating oven to 425Β°F.
  3. Bake for 15 minutes, until lightly golden and set, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool scones for 5 minutes on baking sheet before removing to a wire rack to cool. For the glaze, whisk together maple syrup, cream, and salt in a small bowl. Whisk in powdered sugar and vanilla until smooth. Drizzle glaze over scones and let set before serving.


Make ahead: Cut each circle of dough into wedges on baking sheet; cover and freeze overnight. Brush with cream and bake directly from the freezer, adding 1-2 minutes to baking time. For longer storage, transfer frozen scones to a freezer bag until ready to use.


  • Calories: 228
  • Carbohydrates: 44


  1. Laura, you have done it again! You are so right…cream scones are light and heavenly. I love baking with pure maple syrup, maple sugar, etc., and cannot wait to try your scone recipe. Mmmm. Just perfect for Thanksgiving and lazy autumn weekend breakfasts and brunches. Thanks for sharing! πŸ™‚

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