maple cream scones
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 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!
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, transfer frozen scones to a freezer bag until ready to use.
Soft and pillowy maple cream scones drizzled with maple butter glaze!
- 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
- 1 Tbsp cold heavy cream
- 2 tsp sugar
- 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
- 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.
- 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.
- 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 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.
- 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.
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, Cream Scones, Breakfast