These light and flaky Maple Cream Scones are full of sweet maple flavor and topped with a cinnamon spice glaze! These Maple Cream Scones are the perfect fall breakfast, or sweet fall dessert!
By now, most of you know how much I love the holidays, and with November right around the corner, Christmas, Thanksgiving, Saint Nicholas Day (it’s a thing) will be here before we know it! YES. I know I’m slightly early, but if you aren’t yet aware of my joy, this pretty much sums up my feelings (I’m not even joking–my joy knows no bounds).
Target really outdid themselves with that commercial, and maybe even more so this one. That lady kills me every. single. year. And I’m going to be real here, it’s not because Target has brought these commercials back (despite how much they NEED to), it’s because I seek them out on youtube every season. #noshame
I mean come on, can you blame me? These are pure comedy.
If they don’t put you in the spirit like they do me (but really, how could they not), these Maple Cream Scones totally will! Unless you don’t like maple, in which case, we can’t be friends anymore.
(I’m kidding! Sort of…)
Similarly to my affinity for the holidays, I have a real thing for scones.
Peach Pie Scones, Orange Cream Scones, Pumpkin Chocolate Chip Scones–there’s more, but I’ll spare you the whole list.
(I’m a generous soul.)
But these maple ones might–might be–my favorite ones to date.
Maple is a thing of glory. And these scones with this latte is about as good and as fallish as it gets.
You’re going to fall for these!
Yields 16 Scones
These light and flaky Maple Cream Scones are full of sweet maple flavor and topped with a cinnamon spice glaze! These Maple Cream Scones are the perfect fall breakfast, or sweet fall dessert!
20 minPrep Time
15 minCook Time
35 minTotal Time
Save Recipe
Ingredients
- 4 1/4 c flour
- 1/2 cup brown sugar
- 2 Tbsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp all spice
- 1/4 tsp nutmeg
- 16 Tbsp butter (1 cup), cold and cubed
- 1/4 cup + 2 Tbsp maple syrup
- 2 eggs
- 1 cup cream, plus more for brushing
- 1 tsp vanilla extract
- 1 1/2 - 2 cups powdered sugar
- 3-4 Tbsp heavy cream
- 2 Tbsp maple syrup
- 1/2 tsp vanilla extract
- 3/4 tsp cinnamon
- 1/4 tsp all spice
- pinch of cloves
- pinch of nutmeg
Instructions
- Preheat oven to 400 degrees.
- In a large bowl, mix flour, brown sugar, baking powder, salt, cinnamon, all spice, and nutmeg together. Add in cubed butter and with a pastry blender, fork, or your hands, work the butter into the dough until the dough resembles coarse crumbs.
- Add in maple syrup, eggs, vanilla extract and heavy cream, stirring until just combined.
- On a floured surface, turn out the dough (it's all right if the mixture is crumbly). Work the dough until it comes together, and pat into a large circle. Split the dough in half and form each into a ball.
- Pat each ball of dough into a 1" thick circle and slice each into 8 triangles (16 total).
- Place onto a baking sheet (you will need two) and brush with just a bit of heavy cream.
- Bake for 15-16 minutes, or until the scones are just turning brown.
- While the scones are cooling, make the glaze.
- Mix 1 1/2 cups of powdered sugar with 3 Tbsp of heavy cream. Add in vanilla extract and all spices. Mix. If the icing is too thick, add in more heavy cream. If it's too thin, add in more powdered sugar.
- Pour the icing over the scones (I drizzled them, but you can dunk if you'd like!).
- Enjoy!
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