Maple Scones
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Maple lovers, this one’s for you! These easy Maple Scones are buttery, crumbly, and topped with a sweet maple glaze. They’re just the thing for cozy mornings, brunch with friends, or a quick afternoon pick-me-up.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Maple Scones
- Maple Scones FAQ
- More Scone Recipes
With a tender crumb, crunchy pecans, and a maple flavor that shines through in every bite, these scones feel like a bakery treat but come together with just a few pantry staples. They bake up golden and perfect in under 25 minutes, and the maple glaze on top adds just the right touch of sweetness.
Here’s Why You’ll Love This Recipe
- You don’t need a stand mixer to make these scones; just a food processor or your hands will do.
- The maple flavor is bold and clear, both in the dough and the glaze.
- Each scone has a tender, buttery texture that’s crumbly without being dry.
- You can prepare the dough ahead of time and even freeze it for later use in baking.
- These scones are perfect for breakfast, brunch, or as a thoughtful homemade gift.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
- All-purpose flour: Provides the structure
- Light brown sugar: Adds sweetness and a light molasses note
- Baking powder: Helps the scones rise
- Kosher salt: Balances and enhances flavor
- Cold unsalted butter: Creates a tender, flaky texture
- Heavy cream: Binds the dough and adds richness
- Maple extract: Infuses the dough with pure maple taste
- Chopped pecans: Add crunch and toasty flavor
- Powdered sugar and maple syrup: Combine for a glossy, sweet glaze
In Photos: How To Make Maple Scones
Step 1: Preheat and prep
Preheat your oven to 375°F and line a baking sheet with parchment paper.
Step 2: Mix the dry ingredients
In a food processor, pulse together the flour, brown sugar, baking powder, and salt until well combined.
Step 3: Cut in the butter
Cube the cold butter and pulse it into the flour mixture until it resembles coarse crumbs.
Step 4: Add cream and extract
With the processor on low, stream in the cold heavy cream and maple extract. Stop once the dough forms large clumps.
Step 5: Mix in pecans
Add chopped pecans and pulse just until the dough gathers into a ball. Avoid overworking.
Step 6: Shape and cut
Turn the dough onto a lightly floured surface. Divide in half, press each half into a disc about 1½ inches thick, and cut each disc into six wedges.
Step 7: Bake
Arrange the scones on your prepared baking sheet with a bit of space between each. Bake for 18 to 22 minutes, or until the edges are firm and the centers are just set.
Step 8: Glaze and garnish
Stir powdered sugar and maple syrup together until smooth. Drizzle over the cooled scones and sprinkle with more chopped pecans.
Helpful Tips and Tricks
- Keep your butter and cream cold for the flakiest texture.
- Don’t overmix the dough, or the scones can turn out tough.
- Let them cool slightly before glazing so the topping sets nicely.
- Add a pinch of cinnamon to the dough for a warm twist.
- For extra maple flavor, try using Grade B maple syrup in the glaze.
Maple Scones FAQ
Yes. You can prepare the dough and shape the scones, then refrigerate them overnight before baking the next day. You can also freeze unbaked scones and bake them straight from frozen, adding a few extra minutes to the oven time.
Maple extract really boosts the flavor, but you can substitute it with a little extra maple syrup in the glaze or add a bit of vanilla extract if needed. The maple taste won’t be as strong, but they’ll still be delicious.
Heavy cream creates a richer texture, but whole milk can be used as a substitute in a pinch. Please note that the dough may be slightly softer and less tender.
Keep leftover scones in an airtight container at room temperature for up to 2 days. If you want to keep them longer, freeze them unglazed and reheat gently before serving.
Absolutely. If you prefer a nut-free version or are baking for someone with allergies, feel free to omit the pecans entirely.
More Scone Recipes
- Apple Scones
- Chocolate Chip Scones
- Irish Scones
- Orange Cranberry Scones
- Pumpkin Scones
- Lemon Blueberry Scones
- Petite Vanilla Bean Scones
- Raspberry Cream Scones with Rosewater Glaze
- Double Chocolate Scones
- Cinnamon Peanut Butter Chip Scones with Maple Bacon Glaze
Maple Scones
Ingredients
- 2 cups (250 g) all-purpose flour
- 1/3 cup (73.33 g) light brown sugar, firmly packed
- 1 1/2 teaspoons (6 g) baking powder
- 1/2 teaspoon (3 g) kosher salt
- 1/2 cup (113.5 g) unsalted butter, cold
- 1/2 cup (119 g) heavy cream, cold
- 1/2 teaspoon (2.5 g) maple extract
- 1/2 cup (54.5 g) chopped pecans, plus extra for garnish
- 1/2 cup (60 g) powdered sugar
- 2 tablespoons (40 g) maple syrup
Instructions
- Preheat the oven to 375 degrees F and line a baking sheet with parchment.
- Place the flour, brown sugar, baking powder, and salt in the bowl of a food processor and pulse to combine.
- Cube the butter, add it to the bowl, and pulse until the mixture resembles coarse breadcrumbs.
- With the food processor running on low speed, stream in the cream and the maple extract until the dough begins to gather itself into large clumps.
- Add the pecans and continue to process until the dough gathers itself into a ball (don't overwork the dough).
- Turn the dough out onto a lightly floured surface to avoid sticking, then divide it in half.
- Press each half into a disc shape about 1 1/2 inches thick.
- Cut each disc in half, then each half into thirds, then transfer the unbaked scones to the prepared baking sheet, allowing about 1/4 inch in between each scone for spreading.
- Bake until firmly set around the edges but still moist towards the center (approx. 18 to 22 minutes).
- Place the powdered sugar and maple syrup in a small bowl and stir together until smooth.
- Drizzle the glaze over the baked scones and garnish with additional chopped pecans.
