Maple Scones with Sweet Maple Glaze (So Good!)

This recipe for Maple Scones is a simple scone recipe that features crunchy, chopped walnuts and plenty of maple flavor in a traditional flakey scone. After baking, top each maple scone with a delicious sweet maple glaze! You’ll love all the amazing maple flavor that is packed into this recipe!

This recipe for Maple Scones with Walnuts is written by Amber of Bluebonnets Baker. Welcome, Amber!

Making these Maple Scones

When Katie asked me to guest post, the first thing that came to mind was her recent post on how to freeze pancakes and waffles, and how I’d like to expand on that.

My husband and I don’t have children yet, but we do have a very active nephew and niece that are both in school full time this Fall. My sister is not always so thrilled to be in the kitchen, so I try to help her out by coming up with quick and easy meal ideas.

Recently, she and my brother-in-law made the conscious decision to remove High Fructose Corn Syrup from the kids’ diet wherever they can. This means, much to my nephew’s dismay, no more foil-wrapped breakfast pastries in the car on the way to school.

Something I like even better than toaster pastries for a quick and cozy morning breakfast are these maple sugar scones.

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What I Love About Maple Scones

This scone recipe is packed with walnuts and all natural maple sugar, they’re a fantastic choice for the morning school run. The scones can be frozen before or after baking, and require only a few minutes to warm in the microwave, oven, or toaster oven.

A recent study showed walnuts to be a super food, rich in Omega 3 Fatty Acids and protein to help little minds stay focused all morning long.

Maple Sugar is made by boiling maple syrup until it granulates. It is lower on the glycemic index than Cane Sugar, and provides that familiar pancake friendly flavor for little mouths to enjoy.

Kitchen Tools for this Maple Scones Recipe

Here’s a quick list of some of the different kitchen tools that will be helpful when making these buttery scones with maple flavor

• Large Bowl – use a large bowl to combine all of the dry ingredients.
• Small Bowl – a smaller bowl to combine the wet ingredients.
• Wire Whisk – sift the dry ingredients together and combine the wet ingredients using a wire whisk.
• Pastry Blender or Food Processor – you can use a pastry cutter or food processor to cut the butter into the flour.
• Wooden Spoon – a wooden spoon is used to gently fold the wet ingredients into the dry ingredients.
• Rolling Pin – rolling pins work great to shape the wet dough.
• Baking Sheet – use a large baking sheet to bake the maple scones on.
• Parchment Paper – line the pan with a piece of parchment paper so the scones don’t stick.

Ingredients in this Maple Scone Recipe

Here’s what you’ll need to prepare this recipe for maple walnut scones:

Maple Scone Dough

• All Purpose Flour
• Maple Sugar
• Baking Powder
• Baking Soda
• Kosher Salt
• Walnuts
• Cold Butter (unsalted)
• Heavy Cream or Buttermilk
• Pure Maple Syrup
• Egg

Sweet Maple Glaze

To prepare the simple maple glaze for drizzling the tops of the scones, you’ll need these ingredients:

• Melted Butter
• Maple Powdered Sugar
• Vanilla Extract
• Milk

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How to Make This Maple Scone Recipe

Here’s a quick overview of the process for preparing this recipe:

To Make the Maple Scone Dough

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Combine all of the dry ingredients and the chopped walnuts in a large bowl. Whisk to combine.
3. Cut the butter into the flour mixture.
4. In another mixing bowl, combine the heavy cream, maple syrup, and egg. Whisk thoroughly.
5. Make a well in the center of the dry ingredients, then pour the cream mixture in and stir until just combined.
6. Transfer the dough to a work surface (I like to line my work area with a silicone mat). Shape the dough into a 7″ round flat disc.
7. Then, the disc into 8 “pie wedges” and separate.
8. Transfer wedges on the prepared baking sheet and bake.

You can make the scones mini-sized easily by forming two 4 inch round discs instead of one. Dividing each circle into 8 wedges will give you 16 mini scones – easier for little hands to hold. Just make sure to adjust the baking time.

How Do You Cut Butter into Flour?

Don’t know what it means to cut butter into flour or what a pastry cutter is? Check out my tutorial with 4 different ways to cut butter into flour. This is great information if you’re new to making a recipe for scones.

The 4th method of cutting butter in flour on this list is my all time favorite kitchen tips, and also the best way to cut butter into flour if you’re wondering “what can I substitute for a pastry blender”!

Glazing the Maple Scones

1. First, combine all of the glaze ingredients in a bowl and whisk well.
2. Then, drizzle glaze on top of each scone once they’ve cooled.

Tips for Making The Best Maple Scones

Don’t soften your butter. The best maple scones are tender and flakey, and cold butter is necessary for that. Using frozen butter is even better! It won’t warm as much while you’re preparing the maple scone dough.

Don’t over measure the flour. Too much flour will yield dry scones. Proper measuring technique – fluff, scoop, and level. If using a kitchen scale, 1 cup of all-purpose flour weighs and weigh 4.25 ounces or 120 grams.

The maple scone dough should be lumpy with coarse crumbs. Mix the dough gently until just combined. Too much kneading can create tough scones.

Don’t over bake your scones. Start with the shorter time listed and adjust as needed!

How to Store Leftover Maple Scones

Pre-baked and cooled scones can be stored in an airtight container at room temperature for 4-6 days, or in the freezer for up to 3 months.

How to Freeze these Maple Scones?

This recipe for maple scones is perfect for stashing away in your freezer!

Once the scones have cooled completely, transfer them to an airtight container or freezer bag and freeze for up to three months.

When ready to eat, thaw on the counter. For warm scones, gently reheat in the oven.

What to Serve with these Homemade Maple Scones

Scones the perfect breakfast treat for a cozy morning. Here are some of my suggestions for serving alongside this recipe:

• A hot cup of coffee, tea, Spiced Pomegranate Apple Cider, or Christmas Wassail would be delicious beverages to serve with these maple scones.
• For some savory eggs, Arugula and Chive Baked Egg Cups, Crustless Broccoli Quiche, or simple Easy Peel Boiled Eggs would be great served with these scones.
• It is hard to go wrong with bacon when planning a brunch menu! (check this out: How to Bake Bacon)
• I love this juicy Citrus Salad with Poppyseed Dressing for fall and winter alongside maple scones.

Try this Maple Scone Recipe!

Next time you’re looking for a delicious fall scone with a flaky texture, give these Maple Scones a try!

Did they get rave reviews? Leave a comment below and give it a review for others to see what you thought of this delicious recipe.

On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this these maple glazed scones!

More Delicious Scones to Bake

Do you want more recipes to make fresh scones? Here are some of my favorite scone recipes:

This recipe for Blueberry Lemon Scones is a simple scone recipe that features hints of lemon juice and fresh blueberries to a traditional flakey scone.

Studded with tart cranberries and flavored with orange juice and zest, this Cranberry Orange Scone Recipe is a great make-ahead holiday breakfast idea!

These Coconut Scones have a yummy, sweet coconut glaze with a delicious toasted coconut and almond topping. If you’re a coconut lover, you’ll love the taste of the tropics in this recipe!

Once you are confident with the method for making scones, they really are not that difficult. You can also try tweaking my Master Scone Recipe (+ Flavor Variations!) to come up with tall sorts of scone recipe variations

What’s your go-to make ahead breakfast for busy mornings?

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About the Author:

Amber grew up staunchly Texan in the sprawling city of San Antonio. When work and love took her across the world, her acute homesickness and lack of a good breakfast taco inspired a dive into the kitchen with reckless Tex-Mex abandon.

She devotes her blog to all things Texan and Southern baking and cooking, writing Bluebonnets & Brownies (a nod to the Texas state flower) with a passionate appreciation for her mother and grandmother, who taught her everything she knows about cooking.