Maple Scones

By Maria Lichty

View RecipePin Recipe4.8457
This post may contain affiliate links. Read my disclosure policy.

Maple Scones-tender, buttery scones with a sweet maple glaze! Top with chopped up candied pecans for an extra special scone. 

Maple Scones Recipe

Pin this now to find it later

Pin It

Josh LOVES maple bars. He prefers donuts from our favorite local shop, but he will still eat a maple bar from the grocery store. If I send him to the store in the morning, he almost always comes home with a donut. And sometimes he will try and hide his donut splurge from me by eating the donut in the car. It never works! I can smell the maple on him as soon as he walks in the door. He can’t fool me:)

Over the weekend, Josh went to the store to pick up a few groceries. He came home empty handed and I didn’t smell maple. I looked at the receipt and no donut! I was shocked. I asked Josh why he didn’t get a maple bar. He looked at me with a sad face and said they were out of maple bars. Poor guy!

Josh couldn’t get his maple craving to go away, so he made Maple Scones instead! I like scones better than donuts so it was a win for me:)

Maple Scones on baking sheet

Josh had to go back to the store to buy heavy cream to make the scones. He was determined…or maybe he was checking to see if they made any new donuts..ha! They must have still been out because he came home and got busy on the scones!

Maple Scones

The scones are made with heavy cream and butter…so you know they are going to be good! They are light and fluffy and so good with the sweet maple glaze! If you are a maple bar fan, you will love these scones too!

Maple Scones with pecans

Josh brought me a warm scone to enjoy while I was feeding the baby, I know I am spoiled. I took a bite and thought the scone was really good! Josh did a fabulous job. I had an idea though. I thought Josh’s Maple Scones would be even better with candied pecans on the top.

Easy Maple Scones Recipe

I went into the kitchen, chopped up some candied pecans, and added them to a few of the scones. Josh asked me what I was doing to his precious scones. You see, Josh is allergic to nuts and can’t have pecans, but I can! I told Josh that most people would appreciate my addition to his scones, so he said fine. I wasn’t trying to take over his recipe, but I just made a batch of candied pecans and knew they would be SO good on the Maple Scones. I was right! 🙂 And don’t worry, I left him plenty of plain scones to eat:)

The Maple Scones are delicious…with or without the candied pecans. You decide which version you like better:) Props to Josh on creating a fabulous scone recipe. I think I need to tell the grocery store to sell out of maple bars every morning so we can enjoy homemade Maple Scones instead. They were delish!

More Scone Recipes

Maple Scones Recipe with candied pecans
Email Yourself This Recipe
Just enter your email and get it sent to your inbox! Plus, you’ll get NEW recipes from us every week!

Maple Scones

If you like maple bars, you will love these maple scones! They are easy to make at home and a wonderful breakfast treat!
4.84 from 18 votes


For the Scones:

For the Maple Glaze:


  • Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
  • In a large bowl, whisk together flour, baking powder, brown sugar, and salt. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a feel larger butter lumps.
  • In a small bowl, whisk together ¾ cup heavy cream, the egg, and vanilla extract. Pour the mixture over the ingredients and stir with a spatula until dough begins to form. Don’t over mix.
  • Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into even triangles.
  • Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional one tablespoon of heavy cream. Bake scones for 15-17 minutes, or until scones are slightly golden brown. Cool scones on a wire cooling rack.
  • While the scones are cooling, make the maple glaze. In a small saucepan, add butter, maple syrup, and heavy cream. Heat over medium until butter is melted and ingredients are combined, stirring occasionally. Stir in the maple extract. Slowly whisk in the powdered sugar, adding about ¼ of a cup at a time. The glaze will be a little lumpy at first, but will smooth out as you keep whisking.
  • Let glaze cool for 5 minutes. Drizzle glaze over cooled scones. Top with chopped candied pecans, if desired.
  • Note-Scones will keep in an air-tight container for up to 2 days, but they really are best eaten the day they are made.


Calories: 402kcal, Carbohydrates: 57g, Protein: 5g, Fat: 18g, Sodium: 243mg, Fiber: 1g

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

Follow us on Instagram and show us what recipes you are making from our blog! Use the hashtag #twopeasandtheirpod! We want to see what you are making in your kitchen! 

Get the best of the best!
4 Recipes Guaranteed to be New Favorites


I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

Vegetarian Breakfast/Brunch Scones

Leave a Reply

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

Recipe Rating


Leave a comment

    1. 5 stars
      These were excellent, not dry like some scone recipes I’ve tried. I did not add the nuts but still excellent!

  1. Can I make the dough ahead of time? Planning ahead for Thanksgiving and I’m thinking of making the dough the night before and bake them the next morning. Also, if I do that should I put the dougj in the fridge all together or should I cut it first?

  2. 5 stars
    Thank you for sharing this Absolutely delicious recipe! Excellent easy to follow instructions. I used maple extract instead of the vanilla and Substituted half whole wheat flour and they turned out beautifully. Will definitely ad this to my regular recipe rotation.

  3. 5 stars
    Made these for Father’s day today.
    The scones were perfect! The rose beautifully and were flaky and buttery with the wonderful taste of maple.
    The glaze too came out perfectly.
    I will certainly make these again. Sorry I forgot to take a picture and also sorry that I didn’t double the recipe! I

  4. 5 stars
    Made the glaze only and it does indeed make too much for eight scones. Recommend halving the recipe unless you have need for maple glaze.

  5. 5 stars
    They came out flaky and wonderful, best scones I’ve ever made. My only comment would be to maybe us a tad bit less Maple Extract. It’s one of the most potent extracts, period, and the amount used in this recipe gave the glaze a somewhat chemical-y flavor (though this was not noticable when it was actually applied to the scones.) Overall, amazing!!!

  6. Hi There:
    Looking for full nutritional value for these wonderful scones, in particular the cholesterol value.

  7. 5 stars
    Great maple scones, I added sautéed slivered almonds for a neighbor who preferred them over pecans.
    Amazing!! those were her and her husband’s response.

See More Comments