Maple scones are good any time of the year but I think that’s true even more so in the fall. These maple brown sugar scones are not only delicious but make the perfect coffee companion this autumn!
Give me all the maple! That seems to be my mantra these days. There’s so many fall foods that I look forward to but anything with maple these days immediately grabs my attention. Maybe it was those maple donuts we enjoyed in Seaside over Labor Day or just the changing colors and smells outside that have my craving it, either way I’m hooked! It doesn’t help that two of our closest friends Brought use back some authentic maple syrup from their travels to Vermont. We enjoyed it quite a bit on pancakes but I really wanted to save most of it for something special this fall. While thumbing through my seasonal recipes I stopped on these maple & brown sugar scones. I knew this was a perfect recipe for the delicious Vermont maple syrup!
When I make scones I typically stick to the same basic recipe, only switching up flavors or throw in fruit or nuts. This scone recipe has never let me down and it’s extremely versatile. If you’ve never tried your hand at baking scones this recipe is very forgiving and perfect for getting your feet wet when it comes to making scones for the first time. You don’t need any fancy equipment, just a couple of mixing bowls, a whisk, and pastry cutter.
This scone recipe only take a few minutes to mix up and shape. You don’t want to work with scone dough to much because you want the butter to keep it’s cold temperature. Keeping the butter cold creates those beautiful layers that we see with most scones.
I use a basic spoon to put the glaze onto the scones, giving the spoon a side to side motion towards the end to get the pretty lines.
Maple & Brown Sugar Scones
- 2 eggs
- 1/2 tsp. vanilla extract
- 1/2 cup heavy whipping cream or half and half
- 1/4 cup brown sugar
- 2 1/4 cups all-purpose or freshly milled soft white wheat flour
- 3 tsp. baking powder
- 1 pinch salt
- 1 tsp. cinnamon
- 1/2 cup cold butter
- 2 Tbsp. maple syrup
- 1/2 tsp. vanilla extract
- 1/2 cup powdered sugar
- 1/2 tbsp. heavy cream or half and half
Preheat your oven to 375 degrees and line a baking sheet with parchment paper.
In a small bowl whisk and beat eggs, cream, brown sugar and vanilla until combined. Set aside.
In a large bowl whisk together the flour, baking powder, salt and cinnamon. Cut in butter until you have a crumb mixture.
Make a large well in the center of the crumb mixture and pour in the egg mixture. Mix just until combined. Do not over mix!
Turn dough unto lightly floured surface. Gently knead 2 -3 times and form into an 8" disc.
Slice into 8-10 pieces and place on your baking sheet. Be sure to leave space between each scone. Bake for 14-16 minutes.
While your scones are cooling mix up the maple glaze. Whisk together the powdered sugar, maple syrup, vanilla and if glaze is too thick mix in cream. Mix until combined and spoon over cooled scones.
These are the perfect companion for you morning or afternoon coffee. Our evenings are cooling off fast which means cool mornings, finally. That means I’m looking forward to my coffee each morning even more. I can’t wait to have one of these scones to go with it for the next couple of days. If you or ones you love enjoy fall goodies too these make great gifts for the holidays. You can put them in individual bags with ribbon or several in a decorative tin. They’ll keep for over a week just fine if stored in your fridge, 2-3 days just on the counter.
I hope you’re enjoying this beautiful fall season so far! I’ve got a fun Halloween decorating idea for you tomorrow and later this week I’ll be sharing a classic fall/Thanksgiving tablescape. I hope you’ll join me back here for those. Have a great week friends and happy baking!