Maple Scones

8 Servings
Prep Time 30 minutes
Cook Time 16 minutes
Rest 1 hour 5 minutes
Total Time 1 hour 51 minutes

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.

Maple Scones in stack


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.

Maple Scones on baking sheet before and after baking

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.



  • 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.

Maple Scones on baking sheet covered with icing


  • 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. 



  • 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.

Maple Scones in stack

Pin this recipe now to remember it later

Pin Recipe

Maple Scones

Maple Scones are the perfect, sweet breakfast treat. Made with cinnamon, sour cream, and maple syrup, then topped off with a maple glaze.
Yield 8 Servings
Prep Time 30 minutes
Cook Time 16 minutes
Total Time 1 hour 51 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


Maple Scones:

  • 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

Maple Glaze:

  • 4 tablespoons unsalted butter
  • 2/3 cup pure maple syrup
  • 2 cups powdered sugar


Maple Scones:

  • 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.

Maple Glaze:

  • 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.


Calories: 552kcal | Carbohydrates: 91g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 73mg | Sodium: 202mg | Potassium: 190mg | Fiber: 1g | Sugar: 60g | Vitamin A: 608IU | Calcium: 84mg | Iron: 2mg
Keyword: Maple Scones

Maple Scones collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.