Maple Cream Scones

Super soft scones with a kiss of maple

I’m a stickler for soft scones. I typically make English style scones (like this one) but I recently adapted this recipe from my mom’s scone recipe and wow, is it good! My mom went through a major scone phase when I was a teenager and now I remember why. I used to come home from school and bake these scones for an afternoon snack. So there you go: these are so simple to make, your kids can make them!

Maple Cream Scones

Maple Cream Scones

Maple Cream Scones

These are so easy to make. I just love cutting the scones, brushing them with cream, and sprinkling them with sugar knowing that I’m a mere ten minutes from enjoying them. These also travel very well so I’m adding this recipe to my Picnic recipes. I took half of the scones to friends as soon as they came out of the oven.

Maple Cream Scones
Can you tell how soft they are?

Maple Cream Scones

This is a terribly cozy recipe, making it perfect for Sunday baking enthusiasts but quick enough to throw in the oven really any afternoon. It’s a one-bowl recipe and you don’t even need a stand mixer!

Maple Cream Scones

Maple Cream Scones
2 cups all-purpose flour
1/3 cup granulated sugar
1 Tbsp baking powder
1/4 tsp salt
1/3 cup unsalted butter, cold
1 1/4 cup +2 Tbsp whipping cream, divided
1 tsp maple extract
2 Tbsp sugar

  1. Preheat oven to 375 degrees F.
  2. Whisk together flour, sugar, baking powder, and salt. Cut in cold butter with a pastry blend or fork until crumbly. Whisk maple extract into 11/4 cups whipping cream; add to batter and combine until moistened.
  3. Turn dough onto a floured surface. Knead about five times to get a smooth dough. Roll dough out in a circle, about half an inch in thickness. Cut into eight triangles. Brush scones with a remaining whipping cream (mix with a few drops more maple extract for more flavor!) and sprinkle with sugar.
  4. Bake on a lightly greased baking sheet for about 10 minutes or until slightly golden but still soft. Serve warm.

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Maple Cream Scone Recipe

Happy baking,

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