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Maple Scones

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5 from 6 votes

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Pure maple syrup adds a rich, cozy flavor to homemade maple scones. Buttery-crisp on the outside, and tender in the middle, these scones are absolutely perfect!

Why You’ll Love This Maple Scones Recipe

  • Easy. There is nothing fussy or complicated about these scones. Just mix, shape and bake. I’ve shared lots of tips and also step-by-step photos below to make sure you can make the best scones ever.
  • Perfect texture. These maple scones have a soft, buttery interior that’s perfectly moist – never dry or crumbly. The exterior is crisp and flaky, with a thick drizzle of rich glaze.
  • Incredible flavor. Of course, my favorite thing about these scones is the addition of maple, which provides more depth and nuance than a scone sweetened with sugar alone. If maple makes you weak in the knees, you’ll swoon over these scones!

Maple Scone Ingredients

Aside from the maple syrup, the ingredients for this recipe are more or less standard for scones. Here’s a quick look at what you’ll need. Be sure to scroll down to the recipe card for ingredient amounts.

  • All purpose flour
  • Light brown sugar – You can also use dark brown sugar if that is what you have. I would not recommend subbing with regular white sugar.
  • Baking powder & baking soda
  • Kosher salt
  • Unsalted butter – The butter needs to be cold. Don’t take it out of the refrigerator until you’re ready to use it.
  • Whole milk – Your milk should also be chilled.
  • Pure maple syrup – Don’t use pancake syrup! It’s not the same. For the richest maple flavor, choose Grade A: Dark Color & Robust Flavor. This used to be known as Grade B.
  • Egg – You’ll need one large egg.
  • Powdered sugar
Scones arranged on brown parchment paper with bowl of butter and spoon in background

How to Make Maple Scones

Here is a quick overview of how to make this maple scones recipe. Be sure to scroll down to the recipe card for more details.

  • Prepare. Preheat your oven to 375°F. Line a baking sheet with parchment paper or a silpat.
  • Whisk the dry ingredients. Combine the flour, some of the brown sugar, baking powder, baking soda, and kosher salt in a large bowl and whisk to blend.
  • Incorporate butter. Add the chilled butter and use your fingertips to rub it into the dry mixture, until you’re left with a coarse meal, like shown in the photo above.
  • Finish the dough. In a small bowl, stir together the milk, syrup and egg. Slowly add this mixture to the flour mixture. Stir just until the dough comes together; you can add more milk by the tablespoonful if the dough seems dry.
  • Shape the scones. Turn out the dough onto a lightly floured work surface. Knead it gently until it feels smooth, about 5 turns. Use floured hands to pat the dough into an 8-inch round, then cut the dough into 8 wedges. Place the wedges onto a baking sheet 2 inches apart.
  • Bake. Place the baking sheet in the oven and bake the scones until they’re golden and a toothpick inserted into center comes out clean, about 20 minutes. Place on a rack to cool.
  • Make the glaze. While the scones are cooling, whisk the remaining brown sugar and maple syrup in medium bowl. Add ⅔ cup of confectioners sugar and stir until smooth. Add the milk a tablespoon at a time, whisking between additions, until you have a thick glaze.
  • Glaze the scones. Drizzle or spread the glaze over the scones while they’re still a bit warm. Let the glaze set before serving or storing.
Spooning maple glaze over freshly baked scones on wire cooling rack

Tips for the Best Maple Scones

Here are some of my best tips for making perfect maple scones:

  • Measuring flour. Don’t scoop your measuring cup into the flour. Instead, use a spoon to gently fill it so the flour isn’t packed. Use a butter knife to scrape any excess flour off the top to keep your scones from being dry.
  • Mixing the dough. You might have some dry crumbs at the bottom of the mixing bowl when making the dough. This is okay! It’s better to have some crumbly bits left behind than adding too much liquid or stirring so much that your scones end up hard instead of tender.
  • Use your hands. I know some scone recipes say you should use a food processor to incorporate the butter into the dry flour mixture, but I don’t recommend this. When I have tried that method the scones are not as fluffy and tender.
Pile of glazed maple scones on layer of parchment paper

How to Store

Scones are best enjoyed the day they’re made, but you can store them in an airtight container at room temperature for up to 3 days.

Freezing Maple Scones

  • Freezing baked scones. Wrap each scone in saran wrap, then place them in an airtight container or freezer bag and freeze them for up to 2 months. When you are ready to eat them, let them thaw to room temperature on the counter, then enjoy.
  • Unbaked scones. You can also freeze unbaked scones, then bake them according to the recipe instructions, adding a few more minutes to the baking time to account for the fact that they’re being baked from frozen. I recommend freezing unbaked scones flat on a baking sheet lined with parchment paper. Once the scones are frozen transfer them to a freezer-safe bag and place them in the freezer for long-term storage.

More Scone Recipes to Try

Maple Scones Recipe

5 from 6 votes
These simple scones are tender and buttery, with a perfectly crispy exterior and a deep maple flavor. 
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Yield: 8 scones


  • 3 cups all purpose flour
  • ¼ cup light brown sugar, packed, plus 1 tablespoon, divided use
  • teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ cup unsalted butter, chilled and cut into ½-inch pieces (1½ sticks)
  • ½ cup whole milk, plus 3-4 tablespoons, divided use
  • ½ cup pure maple syrup, plus 2 tablespoons, divided use
  • 1 egg, large
  • cup powdered sugar


  • Prep your tools. Preheat oven to 375°F. Line a baking sheet with parchment paper or a silpat.
  • Combine dry ingredients. Whisk flour, 2 tablespoons light brown sugar, baking powder, baking soda and salt in large bowl to blend.
  • Work in the butter. Add butter and rub in with fingertips until mixture resembles coarse meal.
  • Add wet ingredients. In a small bowl, combine ½ cup milk, ½ cup maple syrup and 1 egg. Gradually add milk mixture to the flour mixture, stirring just until dough comes together. If your dough is dry, you can add additional milk one tablespoon at a time, mixing between additions, until no dry bits of dough are left.
  • Shapes the scones. Turn dough out onto lightly floured surface. Knead dough gently until smooth, about 5 turns. Using floured hands, pat out dough to 8-inch round. Cut dough into 8 wedges. Transfer wedges to the prepared baking sheet, spacing them 2 inches apart.
  • Bake scones. Place the scones in the preheated oven and bake until golden and tester inserted into center comes out clean, about 20 minutes. Transfer to a wire rack to cool.
  • Make the glaze. When the scones are cool, whisk the remaining 2 tablespoons brown sugar and 1 tablespoon maple syrup in medium bowl to blend. Add ⅔ cup confectioners sugar and mix well. Add whole milk 1 tablespoon at a time, whisking, until you have a thick but pourable glaze.
  • Drizzle glaze over the scones. Let stand until glaze sets, which takes about 30 minutes.
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Serving: 1scone | Calories: 460kcal | Carbohydrates: 67g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 314mg | Potassium: 141mg | Fiber: 1g | Sugar: 29g | Vitamin A: 586IU | Calcium: 106mg | Iron: 2mg
Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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Reader Questions and Reviews

  1. I really like scones and am pretty picky- these were delicious! I made 3 adjustments just for our taste- I used heavy cream instead of milk, added toasted finely chopped pecans and added some extra maple syrup to the glaze and used heavy cream in that also . Perfect fall comfort recipe ! Looking forward to trying more from this site🙂5 stars

    1. Rustic Family Recipes

      Your modifications sound delicious. 🙂 Thank you for sharing how these turned out, so glad you liked them!

  2. I made these when loved ones came to town. They were a huge hit! Everybody loved them. I cut the dough into 6 pieces instead of 8 by mistake so the 2 larger ones needed a little more bake time. Live & learn.
    But they were melt in our mouths marvelous. I will definitely make them again. I did follow the tip of not just scooping the flour.5 stars

    1. Rustic Family Recipes

      Wonderful! So glad you enjoyed these scones. Thank you for trying the recipe and for coming back to let me know how it turned out. 🙂

  3. Penny O’Brien

    Really delicious scones. I halved the recipe, to try, so as not to waste maple syrup if we didn’t like them. Half the recipe made six good sized scones. The glaze is also yummy. For the whole recipe I would divide dough into two balls, and cut six from each ball. If you’re only getting 8 from the whole recipe, those are huge scones!
    Thank you….my quilting group will live these with our tea!5 stars

    1. Rustic Family Recipes

      Hi Penny! Thank you for your lovely comment. Yes, these scones are quite generous! They are the kind of scone you would get a stellar bakery. You can definitely make the dough into two circles as you suggested and make smaller scones. You may need to decrease the bake time slightly if you do that. Thank you for sharing your tip and how these scones turned out for you. 🙂