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Three maple scones on a plate.
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5 from 2 votes

Maple Scones

Tender and buttery Maple Scones topped with maple icing. 
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Calories 384kcal



  • ½ cup heavy cream
  • 3 tablespoons pure maple syrup
  • 1 large egg
  • ½ teaspoon maple extract
  • 2 cups all purpose flour
  • 3 tablespoons brown sugar packed
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons chilled unsalted butter cut into pieces

Maple icing:

  • 2 tablespoons butter melted or browned* (see note)
  • 1 tablespoon pure maple syrup
  • 1 tablespoon heavy cream plus more, if needed
  • 1 cup powdered sugar plus more, if needed
  • 3 drops maple extract plus more, to taste



  • Preheat oven to 400°F with a rack in the middle of the oven. Line a baking sheet with parchment paper and set aside.
  • In a glass measuring cup, whisk cream, syrup, egg, and extract.
  • In a large bowl, combine flour, brown sugar, baking powder, and salt. Add the pieces of butter to the flour mixture. Using your fingertips (or a pastry cutter), work the butter into the flour by rubbing it quickly into small pieces. Proceed until the mixture resembles a sandy texture with pebble-sized pieces of butter (the pieces of butter will be irregularly shaped; that's fine).
  • Pour the cream mixture into the flour. Use a rubber spatula or wooden spoon to stir the dough until it starts to come together. Once it’s almost all the way combined, dump the dough onto a floured work surface and knead it a couple of times until it comes together. Pat the dough into a ¾ inch thick circle or rectangle. Cut into 8 pieces (I made triangles).
  • Place the scones on the baking sheet. Bake for 12-16 minutes, until the bottoms are beginning to brown and the tops are light golden brown. Place the baking sheet on a wire rack to cool completely.

Maple icing:

  • Whisk all ingredients until smooth and combined. Taste and add more maple extract, if desired. Adjust the consistency of the glaze by adding more powdered sugar (to thicken) or more cream (to thin). Drizzle or spoon icing over the scones. Allow the icing to set (about 15 minutes) before serving.


*You can use melted butter or browned butter for the icing. The browned butter will impart a deep, rich, nutty flavor. To brown butter: Melt the butter in a small saucepan over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly.  Watch the butter closely, continuing to swirl the pan occasionally. It will eventually turn golden brown with brown bits on the bottom of the pan. Immediately pour the butter (and brown bits) into a mixing bowl. Cool slightly before proceeding with the glaze. 
These scones are best the day they are made. 


Calories: 384kcal | Carbohydrates: 51g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 74mg | Sodium: 191mg | Potassium: 232mg | Fiber: 1g | Sugar: 25g | Vitamin A: 626IU | Calcium: 100mg | Iron: 2mg