Maple Scones are the perfect, sweet breakfast treat. Made with cinnamon, sour cream, and maple syrup, then topped off with a maple glaze.
Maple flavor is one of the most iconic Breakfast tastes in the world. It’s usually used as a topping for Pancakes or Waffles. This recipe takes the sweet flavor and incorporates it into scones for a new kind of breakfast treat.
Delicious Maple Syrup Scones are sure to have you looking forward to the morning. It’s an easy recipe with simple ingredients that makes bakery-worthy scones in your own kitchen. It’s perfect for a family breakfast, mid-morning treat, or to serve at a brunch!
If you are hosting a brunch, serve sweet scone recipes with other breakfast treats like Iced Lemon Muffins and Blueberry Buckles. It’s also great to pair sweet breakfast treats like this one with classic savory breakfast foods. Crispy bacon, fresh sausage, or eggs make a great contrast with the sweet scones.
The real maple flavors in the dough and glaze give the scones lots of unique, natural sweetness. It pairs wonderfully with the buttery, crumbly dough. Scones have a flaky texture like a biscuit, and these ones absolutely melt in your mouth.
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TIPS FOR MAKING MAPLE SCONES
- Prep time: To start the recipe, preheat the oven to 400 degrees, and line your baking pan with a sheet of parchment paper. The parchment paper is important in this recipe because the maple can easily stick to the pan and burn as it bakes.
- Dry ingredients: Add the all-purpose flour, ⅓ cup granulated sugar, baking soda, cinnamon, and salt to your food processor. Pulse a few times until they’re sifted together. Add the cold butter and pulse until you have small coarse crumbs. If you don’t have a food processor, just whisk flour in a medium bowl and use a pastry cutter to add the butter.
- Wet ingredients: Finish the dough by adding the eggs, 4 tablespoons maple syrup, and sour cream. Pulse again until it’s combined into large clumps. Even after mixing, scone dough is more coarse and crumbly than most recipes.
- Form: Transfer the dough to a floured surface, and form it into a ball. Gently flatten the ball into a circle about 8 inches wide. Then cut it into 8 wedges. Transfer the wedges to your prepared baking sheet. Cover it in plastic wrap and refrigerate for 20 minutes.
- Baking time: Uncover the dough and bake it for 16-18 minutes until it’s baked through the center and golden brown. Let the Maple Scones cool for 5 minutes before you take them off the baking sheet.
- Maple glaze: Add butter and maple syrup to your saucepan and bring the ingredients to a simmer. Whisk in powdered sugar until it’s well combined. After giving the scones time to rest, dip them in the glaze. Set the scones to the side to dry for 1 hour.
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VARIATIONS ON MAPLE SCONES
- Maple Pecan Scones: Add some crunchy texture to your scones by topping them off with chopped pecans before the icing dries. If you don’t have pecans, walnuts or almonds would also pair nicely with the recipe.
- Chocolate chips: For melty, chocolatey flavor added to the sweet scones, mix ½ cup-1 cup of mini chocolate chips into the batter.
- Fruit: Another mix-in you can try are berries. Stir blueberries, raspberries, cranberries, or sliced strawberries into the scone recipe. Fresh or frozen berries would both work.
- Flour: For slightly healthier scones, substitute the regular flour in the recipe with whole wheat flour. Or, for gluten-free scones use oat flour, almond flour, or coconut flour.
- Brown sugar: If you prefer the flavor of brown sugar to maple, you can use that in the recipe. Replace the maple in the recipe with brown sugar. Then top the scones off with a brown sugar glaze instead of maple. To make the brown sugar glaze add 6 tablespoons butter and ½ cup brown sugar to a saucepan. Melt the butter and combine the two ingredients. Then add 2 tablespoons of heavy cream, 1 teaspoon vanilla, and ½ teaspoon salt. Let the glaze cool then drizzle it over the brown sugar scones.
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HOW TO STORE MAPLE SCONES
- Serve: You can keep Maple Scones at room temperature for up to 2 days. To keep them moist, cover them in plastic wrap and store them in a dry, cool place.
- Store: To extend the storage life, put the scones in an airtight container to keep in the fridge. They’ll stay fresh for up to 1 week.
- Freeze: You can also seal and freeze Maple Scones for up to 3 months.
- 2 1/4 cups flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter , frozen and diced
- 1/4 cup sour cream
- 1/4 cup maple syrup
- 1 large egg
- 4 tablespoons unsalted butter
- 2/3 cup pure maple syrup
- 2 cups powdered sugar
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Add flour, ⅓ cup sugar, baking powder, baking soda, cinnamon, and salt to a large food processor.
- Pulse a couple of times to "sift".
- Add butter and pulse until it resembles small crumbs.
- Add sour cream, maple syrup, and egg and pulse until large clumps form.
- Remove to a flour-covered surface and gently form into a ball.
- Pat gently into an 8-inch circle with your hands.
- Cut into 8 wedges.
- Place onto the baking sheet.
- Cover lightly with plastic wrap and refrigerate for 20 minutes.
- Bake for 16-18 minutes.
- Cool for 5 minutes before removing from baking sheet.
- Add butter and maple syrup to a small saucepan and bring to a simmer.
- Whisk in the powdered sugar until well combined.
- Dip the top of the scone into the glaze and let dry, for 1 hour.