Maple Scones
Tender, buttery scones infused with pure maple flavor. The dough comes together quickly with cold butter and cream, yielding a delicate crumb with crispy edges and a subtle maple sweetness in every bite. Serve warm with jam and whipped cream.
Steps
Before you start
- Cut butter into ½-inch cubes and place in the freezer for 15 minutes
- Preheat your oven to 400°F (205°C)
- Line a baking sheet with parchment paper
- Have all ingredients measured and ready
Mix dry ingredients
- In a large bowl, whisk together 2 cups (250 g) flour, 3 tablespoons (38 g) sugar, 1 tablespoon (15 g) baking powder, and ½ teaspoon (3 g) salt until evenly combined.
- Make sure there are no lumps of baking powder.
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Ready when: mixture is uniform and no lumps remain
Tip: Whisk the baking powder through the flour to distribute it evenly; lumps can cause uneven rising.
Cut in the butter
- Add 6 tablespoons (85 g) of cold butter cubes to the flour mixture.
- Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible.
- Work quickly to keep the butter cold.
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Ready when: mixture looks like coarse breadcrumbs with pea-sized butter pieces visible
Tip: Cold butter creates steam pockets that yield flaky scones. Don't overwork or the scones will be tough. Work quickly and keep everything cold.
Combine wet ingredients
- In a small bowl, whisk together ¾ cup (180 ml) cold heavy cream, 3 tablespoons (45 ml) pure maple syrup, and ½ teaspoon (2.5 ml) vanilla extract until just combined.
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Ready when: liquid is smooth and maple is evenly distributed
Tip: Keep the cream cold—use it straight from the refrigerator for best texture.
Bring dough together
- Pour the wet ingredients into the flour mixture.
- Using a wooden spoon or your hand, stir gently until the dough just comes together.
- Do not overmix; some flour may be visible at first, but stop as soon as there are no dry pockets.
- The dough should be shaggy and slightly sticky.
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Ready when: dough is shaggy with no visible dry flour, but not overworked
Tip: Overmixing develops gluten and toughens the scones. Stop mixing as soon as the dough is just combined—lumpy is better than smooth here.
Shape the dough
- Turn the dough onto a lightly floured work surface and gently press it into a 1-inch-thick disc about 6 inches in diameter.
- Using a 2-inch round biscuit cutter or the rim of a drinking glass dipped in flour, cut out 8 scones, pressing straight down without twisting.
- (Twisting seals the edges and prevents rising.) Place each scone on the prepared baking sheet about 1 inch apart.
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Ready when: 8 scones are cut and arranged on the baking sheet
Tip: Press straight down when cutting; twisting seals the edges and prevents the scones from rising tall and flaky. Dip the cutter in flour between cuts.
Egg wash and bakeOven 400°F / 205°C
- Brush the top of each scone lightly with egg wash (1 egg beaten with 1 tablespoon water).
- Place the baking sheet in the preheated 400°F (205°C) oven and bake for 14–16 minutes, until the scones are golden brown on top and a light touch on the side feels firm.
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Ready when: tops are golden brown, scones feel firm to the touch, and edges are slightly crispy
Tip: Don't open the oven door in the first 12 minutes. The scones need uninterrupted heat to rise. Check at 14 minutes; if they're pale, give them 1–2 more minutes.
Cool briefly and serve
- Remove the baking sheet from the oven and let the scones rest on the pan for 3–5 minutes.
- Transfer to a wire rack or serve warm.
- These scones are best enjoyed within a few hours, warm or at room temperature, with jam, clotted cream, or whipped cream.
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Ready when: scones are cool enough to pick up without burning your fingers
Tip: Scones are most tender and flaky when still slightly warm. If making ahead, reheat gently in a 300°F (150°C) oven for 5–7 minutes just before serving.
Good to know
Tips
- Measure flour by spooning it into the measuring cup and leveling off with a knife, or weigh it. Scooping directly from the bag packs flour and can make the scones dense.
- Everything—butter, cream, eggs, and bowl—should be cold. Warm ingredients melt the butter, which makes dense, greasy scones instead of flaky ones.
- Don't skip the egg wash. It gives the scones a beautiful golden color and a slight sheen. You can use just cream or milk if you prefer.
- If your scones spread too much or don't rise, your oven may be too cool. Invest in an oven thermometer to check; an off-temperature oven is a common reason for disappointing baked goods.
Storage & reheating
Room temperature: Keep in an airtight container for up to 6 hours. Refrigerator: Store in an airtight container for up to 2 days. Freezer: Wrap baked scones individually in plastic wrap and freeze for up to 3 weeks. To reheat: Warm in a 300°F (150°C) oven for 5–7 minutes until just heated through, or toast gently until warm.
Substitutions
- heavy cream → sour cream or Greek yogurt (thinned with 1–2 tablespoons milk if very thick). Sour cream adds tang; yogurt makes slightly denser scones but still tender. Both should be cold.
- pure maple syrup → honey or agave nectar. Use the same amount. Flavor will be less distinctly maple but still delicious. Avoid pancake syrup, which is too thin and has added sugars.
- vanilla extract → maple extract or omit entirely. Maple extract deepens the maple flavor; omitting won't hurt if you don't have it on hand.
- baking powder → 2 teaspoons baking soda mixed with 1 teaspoon cream of tartar. This is a 1:1 replacement. Whisk well to distribute evenly.
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