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.
- 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
- Line two rimmed baking sheets with parchment paper.
- 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.
- 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 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.
- 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.
- 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.
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