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Small batch of maple scones on a wire rack.

Small-batch Maple Scones

This small batch of Maple Scones is perfect for a last-minute brunch. The cream scones are quick and easy to make, and you'll want to eat this maple glaze with a spoon!
Course Breakfast
Cuisine American
Prep Time 6 minutes
Cook Time 14 minutes
Total Time 20 minutes
Servings 6
Calories 319kcal
Author Tracy


Cream Scones

  • 1 1/2 cup (180g) all-purpose flour measured by weight or using the spoon and sweep method*
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons (37g) granulated sugar
  • 3/4 cup heavy cream , plus more for brushing on scones*
  • 1/2 teaspoon vanilla extract

Maple Glaze

  • 1 cup (120g) powdered sugar, sifted
  • 1 tablespoon (14g) butter, melted
  • 1 to 3 tablespoons milk
  • 1/4 teaspoon maple extract
  • Pinch of salt


  • Preheat your oven to 425°F and line a baking sheet with parchment paper or silicone baking mat. In a large bowl, whisk together flour, baking powder, salt, and sugar.
  • In a liquid measuring cup or bowl, stir together heavy cream and vanilla.
  • Drizzle cream mixture over your dry ingredients and stir, using just enough cream so that a dry dough forms with no loose flour at the bottom of your bowl*. Use clean hands to finish mixing and shape dough into a ball. Turn out onto a lightly floured surface. Press dough out to a disk about 5 1/2-inches across or 3/4-inch thick.
  • Use a dough scraper or knife to cut circle into 6 triangles. Transfer scones to your prepared baking sheet, arranging the wedges in a circle about 1-inch apart. Brush the scones with a little cream to help them brown.
  • Bake for 14 to 16 minutes, until scones are baked through and lightly golden brown.
  • Cool before glazing.
  • In a small bowl, whisk together powdered sugar, melted butter, 1 tablespoon of the milk, maple extract, and salt. Add milk by the 1/4 teaspoon until glaze reaches a drizzling consistency and drizzle over scones. Allow glaze to set for 5 minutes and enjoy!


*Correct flour measurement is very important in this recipe. For best results, measure by weight or the Spoon and Sweep Method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, swipe excess off with the flat of a knife).
*If you don't have heavy cream, you can substitute by using half butter and half milk. In a small pot, combine 6 tablespoons butter and 6 tablespoons (1/4 cup + 2 tablespoons) milk. Heat just until butter is melted and use in place of cream. If using salted butter, cut salt in the recipe to 1/4 teaspoon.
*If dough still seems too dry to come together, you can add just a bit more cream, but don't go overboard. Your dough should not be sticky!


Calories: 319kcal