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Hello September! The best mornings begin with warm maple cream scones and steaming mugs of coffee. Spiced with cinnamon and a touch of nutmeg, the tender golden triangles 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.

Maple Cream Scones

Maple extract and dark amber maple syrup give the scones a smooth, rich maple flavor that’s simply perfect for fall. And if you’re craving more maple treats, be sure to try my classic maple doughnuts!

Maple Cream Scones

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Maple Cream Scones

Maple Cream Scones

  • Author: Laura | Tutti Dolci
  • Yield: 14 scones

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
  • 1/8 tsp salt
  • 3/4 cup powdered sugar, sifted
  • 1/2 tsp maple extract
  • 1 Tbsp milk
  • flaky salt, for topping

Instructions

  1. For the scones, line two rimmed baking sheets with silicone mats or parchment paper. 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.
  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 sheets and cut each circle into 7 wedges. Chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.
  3. Pull the wedges slightly apart, leaving an inch between them, and brush scones with cream and sprinkle with sugar. Bake 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.
  4. For the 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.

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. For longer storage, transfer frozen scones to a freezer bag until ready to use.

Keywords: Maple, Maple Syrup, Scones

Maple Cream Scones

Maple Cream Scones

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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11 comments

  1. Laura, your Maple Cream Scones look divine! Love the shower of flaky salt atop that scrumptious maple glaze. Mmmm. It’s amazing how just a little cinnamon and nutmeg can transform an everyday baked breakfast treat like scones. Cannot wait to try is autumn. 🙂 Thanks for sharing!

  2. You make the most perfect scones! I’m going to go back to making wedges and cross my fingers. The maple glaze sounds incredible!

  3. I was so excited to try this recipe and it did not disappoint! The scones were so good and also a hit at work. Thanks for the recipe!

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