Maple Scones

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

Maple Scones Recipe

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 Recipe

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 Recipe on

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 Recipe on

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.

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!

Maple Scones Recipe on

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!
5 from 1 vote
Prep Time
15 minutes
Cook Time
17 minutes
Total Time
35 minutes
8 scones


For the Scones:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into 1/4-inch cubes
  • 3/4 cup heavy cream plus 1 tablespoon, divided
  • 1 large egg slightly beaten
  • 1/2 teaspoon vanilla extract

For the Maple Glaze:

  • 1/4 cup unsalted butter
  • 1/4 cup pure maple syrup
  • 2 tablespoons heavy cream
  • 1 teaspoon maple extract
  • 1 1/3 cups powdered sugar
  • Candied pecans chopped, if desired


  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
  2. 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.
  3. In a small bowl, whisk together 3/4 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.
  4. 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.
  5. 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.
  6. 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 1/4 of a cup at a time. The glaze will be a little lumpy at first, but will smooth out as you keep whisking.
  7. Let glaze cool for 5 minutes. Drizzle glaze over cooled scones. Top with chopped candied pecans, if desired.
  8. 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.

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Maria Lichty

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!
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CommentsLeave a reply

  1. These do sound yummie! I’ve never done scones, but I’m willing to try. My question, can you mix the dough with a food processor? Thanks – looking forward to making these (maybe for Thanksgiving morning)!

  2. Would substituting some maple sugar for the light brown work you think? To make the scones themselves have some if that maple flavor?

  3. These look great! As a mom of a child with serious nut allergies, I appreciate any nut-free recipe I can find, so naturally Josh’s version is the one for our family!

  4. Made these wonderful scones this morning with a small tweak. Instead of vanilla, I added 1 tsp of maple extract in the dough. The result was amazing – buttery, light “mapley” scones! I topped with the glaze (although next time I will probably halve the glaze as I had a lot left over), and some chopped plain pecans. Thanks so much for another great recipe! Looking forward to your new cookie recipes this month 🙂

  5. WoW! These look so good just as they are. But my brain starts whirling and I wonder what would happen if you dipped just the top of the scone in the glaze and then sprinkled crumbled crispy cooked bacon on them? Just a thought….

  6. Best scones I have ever made. Light and buttery. I used plain pecans on top and substituted maple extract for the vanilla. I also made petite scones and baked them for 14 minutes. Mindblowingly good.

  7. The scones were a hit at our tea party. If maple is what you like these are the best, especially with the pecans. Thank you for sharing your recipe. The only slight adjustment, would make half the glazing, we had approximately half left over. A good reason I to make another batch I guess.

  8. I love scones! I make them all the time. I was so excited to find your recipe! I have them cooking in the oven right now. My dough was very wet, is that normal for this recipe? If not, what change should I make? Thank you!

  9. I’ve made these so many times and they are absolutely delicious, best scones I’ve ever had, thank you SO much!

  10. 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?

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