It’s hard not to love a buttery, soft, flaky scone. You know what I’m talking about…the kind that melts in your mouth when it’s still warm out of the oven. These scones are not only lusciously tender, but the maple syrup in them takes them to a whole new level.
Imagine the perfect balance of creaminess, sweetness, and just a little bit of crunch from the sparkling sugar that’s sprinkled on top. They’re delicate and flaky, but sturdy enough to top with jam and take with you as you run out the door in the morning.
One of my favorite things about this recipe, besides the end result, is its simplicity. They’re easy to make and don’t require a ton of prep work or baking time. I love making them on weekend mornings or at the beginning of the week to enjoy later on.
It’s best to splurge a little for good quality Grade A Dark Color maple syrup for this recipe because it will bring out an authentic and strong maple flavor. I chose this particular grade of syrup because it’s dark enough to have a strong, but not overpowering maple taste. Plus, you can always use what you have leftover to whip up a delicious Maple Buttercream or use it as an excuse to make pancakes or waffles (as if you needed one)!
Just like when you work with any kind of dough, you want to make sure that the butter and heavy cream are chilled before you start. The scones will come together rather quickly and don’t require too many dishes or tools. A pastry blender can be helpful when you’re adding the butter to the dough, but you can also use your hands to really incorporate the butter into the flour mixture until it is pea sized.
Once the dough is formed, you don’t even need to reach for your rolling pin! You can just gently form and pat the dough into a circle with your hands. From there, it’s just a matter of cutting them into wedges, brushing their tops with heavy cream, and sprinkling them with sparkling sugar! Before you know it, you’ll have fresh scones that are ready to be devoured.
Maple Cream Scones
Author: Marisa Guerra
- 3 cups flour, plus more for sprinkling
- 2 tbsp sugar
- 2 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, cold and cubed
- ¾ cup heavy cream, plus 1 tbsp for topping
- ½ cup Grade A Dark Color maple syrup
- sparkling white sugar for topping
- Preheat oven to 375º F.
- Combine the flour, sugar, baking powder, and salt in a large bowl.
- Whisk together the heavy cream and maple syrup in a small bowl and chill.
- Add butter to the flour mixture and blend together with a pastry blender or your hands until the butter pieces are no bigger than the size of a pea.
- Pour the cream mixture into the flour mixture and stir until it begins to come together.
- Gently knead the dough together while it is still in the bowl to make sure it is fully combined.
- Turn the dough out onto a lightly floured surface and lightly sprinkle with more flour.
- Using your hands, form the dough into a circle that is about an inch or so high. Cut the dough into 8 even wedges and spread the wedges out evenly on a parchment covered cookie sheet.
- Carefully brush the tops of each scone with a light layer of heavy cream and sprinkle with sparkling sugar.
- Bake for 18-20 minutes until the sides and bottoms are lightly browned.