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Maple Sugar Scones

These maple sugar scones taste like a pancake breakfast. They're soft, yet crumbly and perfect for any day of the week!
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings 8 Scones

Ingredients
  

Maple Sugar Scones

  • 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)

Maple Glaze

  • 1 ¼ cups powdered sugar (150g)
  • ⅓ cup maple syrup (100g)
  • 1 teaspoon Selefina cacao-maple mélange baking blend optional
  • 2 teaspoons maple extract
  • flaky sea salt for garnish

Instructions
 

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!

Notes

*Selefina's cacao-maple mélange spice blend is optional but adds some depth of flavor
Keyword biscuits, breakfast, brunch, maple, scones, weekend bakes