Glazed Maple Scones

Bring the flavors of Fall to life with these Glazed Maple Scones! Delicate, crumbly and topped with a sweet maple glaze! Grab a cup of tea and enjoy!

Glazed Maple Scones
Servings
8 scones
Author
Joshua Snyder
Prep time
15 Min
Cook time
18 Min
Inactive time
30 Min
Total time
1 H & 3 M

Glazed Maple Scones

Bring the flavors of Fall to life with these Glazed Maple Scones! Delicate, crumbly and topped with a sweet maple glaze! Grab a cup of tea and enjoy!

Ingredients

Scones
Glaze

Instructions

Notes:

If you don't have a pastry cutter, you can use a food processor or a fork. Just make sure not to mix too much. The dough should be crumbly.

Nutrition Facts

Calories

398.28

Fat (grams)

21.02

Sat. Fat (grams)

11.24

Carbs (grams)

48.91

Fiber (grams)

1.36

Net carbs

47.55

Sugar (grams)

23.09

Protein (grams)

4.99

Sodium (milligrams)

393.16

Cholesterol (grams)

70.56
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Directions

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1. Line a baking sheet with parchment paper.

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2. In a large bowl, whisk together the flour, baking powder, salt, and cinnamon.  

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3. Add the cold butter pieces.

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4. Chop the butter together with the flour using a pastry cutter.  

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5. Work the butter into the flour until most of the flour is combined with the butter into small pea-sized shapes.  Set aside.

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6. In a medium bowl, add the cream, brown sugar, egg, maple extract and vanilla.  

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7. Whisk until combined.

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8. Add the wet mixture to dry mixture and stir together with a wooden spoon until just combined.  Might still be crumbly.

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9. Turn out the dough onto a lightly floured surface and work the dough with your hands until it sticks together.

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10. Press the dough into a 12-inch circle about 1/2-inch thick.  

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11. With a pizza cutter or a bench scraper, make 8 even triangle pieces.

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12. Place the pieces on the baking sheet spaced evenly apart.

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13. Brush with a thin layer of heavy cream and sprinkle with sugar.

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14. Place in refrigerator for 30 minutes and preheat oven to 400 degrees.  Make the maple glaze.

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15. Bake for 16-18 minutes, rotating halfway through, until tops of scones are golden brown.

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16. Remove from oven and let cool completely on wire rack before adding glaze.

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17. In a medium bowl, add the powdered sugar, maple syrup and maple extract.

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18. Whisk until combined.  Glaze will be thick.  If it’s too thick you can add a little bit of corn syrup until desired consistency is reached.

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19. Using a spoon, top the cooled scones with the glaze letting it drip down the sides a little.

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20. Top with pecans and sprinkle cinnamon while glaze is still wet.  Let scones sit for about an hour to harden.