Small-batch Maple Scones (Maple Butter Scones)


This small batch of Maple Scones is perfect for a last-minute brunch. The cream scones are quick and easy to make, and you'll want to eat this maple glaze with a spoon!
 Course Breakfast
 Prep Time 6 minutes
 Cook Time 14 minutes
 Total Time 20 minutes
 Servings 6
 Calories 319 kcal
 Author Tracy


Cream Scones

  • 1 1/2 cup (180g) all-purpose flour measured by weight or using the spoon and sweep method*
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons (37g) granulated sugar
  • 3/4 cup heavy cream , plus more for brushing on scones
  • 1/2 teaspoon vanilla extract

Maple Glaze

  • 1 cup (120g) powdered sugar, sifted
  • 1 tablespoon (14g) butter, melted
  • 1 to 3 tablespoons milk
  • 1/4 teaspoon maple extract
  • Pinch of salt


  1. Preheat your oven to 425�F and line a baking sheet with parchment paper or silicone baking mat. In a large bowl, whisk together flour, baking powder, salt, and sugar.
  2. In a liquid measuring cup or bowl, stir together heavy cream and vanilla.
  3. Drizzle cream mixture over your dry ingredients and stir, using just enough cream so that a dry dough forms with no loose flour at the bottom of your bowl*. Use clean hands to finish mixing and shape dough into a ball. Turn out onto a lightly floured surface. Press dough out to a disk about 5 1/2-inches across or 3/4-inch thick.
  4. Use a dough scraper or knife to cut circle into 6 triangles. Transfer scones to your prepared baking sheet, arranging the wedges in a circle about 1-inch apart. Brush the scones with a little cream to help them brown.


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