These spiced maple scones are buttery, warmly spiced, perfectly flaky & soft, and have a maple glaze drizzle. These scones are not overly sweet, so the maple glaze is the perfect topping for those who like things on the sweeter side (like me!).

In testing this recipe, I probably made over 15 batches of scones (I mean it kind of became an obsession). I wanted to make sure I nailed down that rich, buttery flavor and flaky, soft texture that leads to the biggest, bakery-style scones.

The reason I did all of that is because, believe it or not, I don’t have a single scone recipe yet. So I wanted to make sure this could be my new base recipe for all the delish scone recipes to come in the future!

Why you’ll love these spiced maple scones

  • The perfect Autumn treat! Spices used in the scone batter like cinnamon, nutmeg, and ginger add the best warmth to the scones. The addition of the maple glaze on top makes these scones the ultimate cozy season treat.
  • Warm, buttery, & flaky. Cutting cold & cubed butter into the dough is critical to achieve those flaky, laminated layers in the finished product. Not to mention the buttery flavor added!

Ingredient notes & substitutions

Unsalted butter: I like to put the butter in the freezer 30 minutes before I prep my ingredients. It won’t be frozen but it will be very cold, which is what we need for fluffy, flaky, scones.

Buttermilk: please opt for store bought buttermilk over home-made alternatives. The fat and acidity is not the same when using a homemade buttermilk.

Milk/cream is needed not only for the glaze, but whisked with an egg for an egg wash to get those golden brown tops.

See the recipe card at the end of this post for the full list of ingredients & their quantities.

Step by step instructions

See the recipe card at the end of this post for the full ingredient list and recipe instructions.

STEP 1: Whisk dry ingredients & add in the butter. In a large bowl, whisk together the all purpose flour, granulated sugar, salt, baking powder, baking soda, cinnamon, ginger, and nutmeg. Add the cold & cubed butter into the flour mixture and toss until the butter is coated.

STEP 2: Cut the butter into the flour mixture. Use a pastry cutter or your hands to cut the cold butter into the flour mixture until the butter is in pea-sized pieces. Then, begin to pinch the pieces of butter in between your palms – this is key for those flaky layers! Place the bowl in the freezer.

STEP 3: Mix wet ingredients together then combine. Whisk together the buttermilk, egg, and vanilla extract until combined. Remove the bowl from the freezer. Add the wet ingredients into the dry ingredients and gently fold together until the wet ingredients have just combined and the mixture is in larger clumps. Gently knead the dough in the bowl until it comes together. Place on a lightly floured surface and shape into a rectangle.

STEP 4: Fold the dough. Fold the rectangle horizontally in thirds (similar to folding a piece of paper to go inside an envelope). Flatten it out into a rectangle. Fold it in thirds again, but going the opposite direction. Roll it out once more, then shape the dough into a 3/4 inch thick circle.

To keep the butter cold, put the dough on a plate and into the freezer while you preheat the oven to 375F. Line a baking sheet with parchment paper and set aside. In a small bowl, lightly beat together the egg and heavy cream for an egg wash.

STEP 5: Cut the dough into 8 equal sized pieces. Use a sharp knife to carefully cut the dough into 8 equal sized pieces. Place the scone dough onto the baking sheet and, working quickly so the butter does not melt, brush the egg wash on the tops of the scones. Sprinkle with sanding sugar if desired.

STEP 6: Bake! Bake for 20 minutes until golden brown. Remove from the oven and let cool on the pan for 5 minutes before transferring to a cooling rack.

STEP 7: Make the maple glaze. Whisk together the powdered sugar, maple syrup, and heavy cream until combined. Drizzle on top of the warm scones & enjoy!

Expert baking tips

  • Use a kitchen scale. Baking with a kitchen scale is more accurate than cup measurements, and it’s easier cleanup!
  • Using cold butter will lead to tall, flaky, fluffy, scones. If the butter is too warm, it will leak out when baking and you will lose those laminated layers. I like to put the butter in the freezer about 30 minutes before I begin to prep my ingredients, that way it’s extra cold.
  • Do not over-work the dough as that will lead to tougher, denser scones. The dough is just barely supposed to come together in the bowl before gently kneading together and folding.
  • Don’t over-bake! Over-baking scones will lead to dry scones. No one wants that. Bake until they are perfectly golden brown on the tops and bottoms of the scones. Pick one up near the end of the bake time and peak at the bottom to check.

Recipe FAQ

How do I store scones?

In general, scones are best enjoyed the day they are made (and especially when warm). They tend to dry out quickly, however, the scones will keep for 1-2 days when stored in an airtight container at room temperature.

Can I make the scones in a different shape?

Yes. You can also cut the dough into rectangles instead of triangles. I am sure you could even use a cookie cutter to cut out perfect circles!

Can I make the dough in advance?

Yes! After folding the dough into thirds, then in thirds again, shape the dough into a circle and wrap tightly in plastic wrap. At this point, the dough can go into the fridge for about one day, then it should be frozen.

Baking in grams

I rely on gram measurements when testing recipes because they offer the highest level of accuracy (and less cleanup!). Unlike volume measurements, which can vary, grams provide a reliable and consistent standard. I carefully test all of my recipes using this kitchen scale, therefore I cannot guarantee the outcome when using volume measurements. However, volume measurements are available in the recipe card.

More warmly spiced recipes

Brown Butter Snickerdoodles

Toffee Cookies

Cinnamon Roll Muffins

Stuffed Gingerbread French Toast

Have you tried this recipe?

I would love to know how it turned out! Leave a star rating & review below and tag @sturbridgebakery on Instagram so I can see photos & videos of your yummy bakes! 

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Yield: 8 large scones

Spiced Maple Scones

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Author: Jess Italiano
These spiced maple scones are buttery, warmly spiced, perfectly flaky & soft, and have a maple glaze drizzle. These scones are not overly sweet, so the maple glaze is the perfect topping for those who like things on the sweeter side (like me!).
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Ingredients
 

  • 406 grams (3 1/4 cups) all purpose flour
  • 66 grams (1/3 cup) granulated sugar
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 170 grams (3/4 cup) unsalted butter, cold and cubed
  • 180 grams (3/4 cup) buttermilk, cold
  • 1 egg, cold
  • 1 teaspoon vanilla extract

Egg Wash

  • 1 egg
  • 2 tablespoons heavy cream

Maple Glaze

  • 60 grams (1/2 cup) powdered sugar
  • 2 tablespoons maple syrup
  • 1/2 tablespoon milk or cream

Instructions
 

  • In a large bowl, whisk together the all purpose flour, granulated sugar, salt, baking powder, baking soda, cinnamon, ginger, and nutmeg. Add the cold & cubed butter into the flour mixture and toss until the butter is coated.
    406 grams all purpose flour, 66 grams granulated sugar, 1 teaspoon salt, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 tablespoon ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 170 grams unsalted butter
  • Use a pastry cutter or your hands to cut the cold butter into the flour mixture until the butter is in pea-sized pieces. Then, begin to pinch the pieces of butter in between your palms (see picture in post for reference – this is key for those flaky layers!). Place the bowl in the freezer while you whisk together the buttermilk, egg, and vanilla extract until combined.
    180 grams buttermilk, 1 egg, 1 teaspoon vanilla extract
  • Remove the bowl from the freezer. Add the wet ingredients into the dry ingredients and gently fold together until the wet ingredients have just combined and the mixture is in larger clumps. Gently knead the dough in the bowl until it comes together. Place on a lightly floured surface and shape into a rectangle.
  • Fold the rectangle horizontally in thirds (similar to folding a piece of paper to go inside an envelope). Flatten it out into a rectangle. Fold it in thirds again, but going the opposite direction. Roll it out once more, then shape the dough into a 3/4 inch thick circle.
  • To keep the butter cold, put the dough on a plate and into the freezer while you preheat the oven to 375F. Having very cold butter is crucial for those flaky layers. If the butter is too warm, it will leak out when baking causing denser, drier scones.
  • Line a baking sheet with parchment paper and set aside. In a small bowl, lightly beat together the egg and heavy cream for an egg wash.
    1 egg, 2 tablespoons heavy cream
  • Remove the dough from the freezer and use a sharp knife to carefully cut it into 8 equal sized pieces. Place the scone dough onto the baking sheet and, working quickly so the butter does not melt, brush the egg wash on the tops of the scones. Sprinkle with sanding sugar if desired.
  • Bake for 20 minutes until golden brown. Remove from the oven and let cool on the pan for 5 minutes before transferring to a cooling rack.
  • Whisk together the powdered sugar, maple syrup, and heavy cream until combined. Drizzle on top of the warm scones & enjoy!
    60 grams powdered sugar, 2 tablespoons maple syrup, 1/2 tablespoon milk or cream
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