Crumbly Maple Sugar Scones with Maple Glaze

Once upon a time I was a pastry chef working at a large tech company. We used to make a version of these maple sugar scones and they aways reminded me of pancakes. By the end of my tenure there I had probably made thousands of them and probably eaten hundreds!

I’ve since reworked the recipe and added my own flavor to it. They’re one of my all time favorite scone recipes! If you’re a maple fan, then I’m sure you’ll love them just as much as I do.

This recipe uses a spice blend from Selefina Spices but this is NOT a paid post. I am lucky enough to work with Selefina a lot, creating recipes and content for them to use and of the the amazing perks of that is a plethora of delicious spices!

Maple Sugar Scone Ingredients

• 3 ⅓ cups all-purpose flour (415g)
• ¾ cup maple sugar (70g)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon sea salt
• 1 teaspoon Selefina cacao-maple mélange baking blend optional
• ½ teaspoon maple extract
• 1 ½ cups cold unsalted butter (170g) cubed
• 1 ¼ cups heavy whipping cream or half and half (275g)

Mixing Method

Maple Sugar Scones

• Preheat the oven to 350℉. Cut the butter into chunks and place in the freezer while you gather the remaining ingredients.
• Add the dry ingredients to a large bowl or the bowl of a stand mixer and whisk to combine. Cut in the frozen butter, or mix on low, until the butter is pea sized. Pour in the cream and mix until just combined but still crumbly.
• Lightly press the dough into a parchment-lined 8-inch cake round. Turn the dough out onto a lightly flour surface and cut it into 8 equal sized triangles.
• Place on a parchment-lines sheet pan and bake until golden brown, about 25-30 minutes.

Maple Glaze

• While the scones are baking, whisk the powdered sugar, maple syrup maple extract and cacao-maple mélange spice blend, if using, together.
• Remove the scones from the oven and spoon on the glaze. Top with flaky sea salt & enjoy!