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.

Maple Cream Scones

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!

Maple Cream Scones

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.

Maple Cream Scones

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.

Maple Cream Scones

More delicious maple recipes:

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

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Maple Cream Scones

Maple Cream Scones

  • 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.


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

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.

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.

Keywords: Maple, Maple Syrup, Scones, Cream Scones, Breakfast

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14 Comments

  1. Super easy and delicious crunchy scones. I ended up baking just a few minutes longer than suggested, but they turned out great!

  2. My family loves scones and these were a huge hit with my kids. Easy to make and we all devoured them. The maple glaze is so delicious!

  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!

  4. I’ve never met a scone I didn’t like but this one would be easy to love with the cinnamon, nutmeg and maple butter glaze. Yum!

  5. I have never heard of maple extract! The scones sound divine, and I can only imagine how good the glaze is on top of the scones!

  6. It’s warming up here but still chilly and I’m still baking lots of goodies. I should give these beauties a go! 😀

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

  8. Completely dreamy Laura and I love that light sprinkle of salt! Such a great way to get September underway.

  9. 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!