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–+ servings
5 from 1 rating
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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