My homemade Maple Scones are slightly sweet, moist, tender, and delicious. Topped with pure maple syrup icing, of course.
I became obsessed with maple scones from Starbucks. It got to the point where I would buy not one, but two of them and I’d keep them all to myself. In fact, I ate one before leaving the parking lot and the other didn’t last the day. When it comes to starchy foods, I have no control.
Their scones were good, but mine are better. Those scones HAD to be eaten the same day they were purchased – like immediately. Otherwise, they turned hard, crumbly, and dry. In fact, they were kind of dry to begin with.
These maple scones stay moist, tender, and delicious for even a few days later. I thoroughly tested them for you. I made many batches and set some aside for 1 – 3 days and they retained their texture and moisture.
For these scones to come out perfect, it’s important you do not substitute any of the ingredients listed below. Use only:
- Pure maple syrup – not the artificial stuff
- Heavy cream
- Real butter
- Brown sugar
- Quick oats
I prefer using quick oats rather than whole because the finer texture of quick oats blends better with the flour. Using old fashioned oats required doubling the amount to get the right consistency which resulted in a tougher texture.
To make maple scones:
Combine the dry ingredients with a fork or your hand. Toss in the cubed butter.
Mash the butter into the flour until it resembles course sand. This takes less than a minute and it’s a great thing to do when you’re frustrated with something. Just squish and flatten that butter with your fingers until it blends with the flour. That little cube of butter can represent whatever or whomever you want.
Add the wet ingredients and toss with a fork or mix with a spatula until combined. You’ll end up with a sticky, shaggy dough.
Cut a piece of parchment to cover the size of your baking sheet. To keep it from moving, add a few drops of water on top of the counter and then place parchment on top. This sticks it to the counter.
Scatter the oats over the parchment and turn out the dough on top of the oats. Plop the dough on top of the oats. Sprinkle some more oats on top of the dough to prevent sticking.
Pat down and form the dough into an 8” or so round. Slice into 8 wedges and slightly separate each wedge with your scraper or knife. This dough is sticky and you may need a little more oats to coat. Don’t add more flour to the dough or you will end up with a dry scone.
Be happy, eat well.
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Maple SconesPrint Recipe Pin Recipe
- 2 1/2 cups flour
- 1/2 cup quick oats plus an additional 1/4 cup or more
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 3/4 teaspoon fine salt
- 4 tablespoons cold unsalted butter cut in 1/4" cubes
- 1 cup heavy cream
- 1/2 cup real maple syrup
- 1 cup confectioners' sugar
- 2 tablespoons real maple syrup
- 2 tablespoons heavy cream or milk plus more if needed
- small pinch fine salt
- Preheat oven 375 degrees.
- Whisk together the flour, 1/2 cup quick oats, brown sugar, baking powder, and salt.
- Toss in butter and using a fork, pastry cutter, or your fingers, cut in the butter until it resembles course sand.
- Add the wet ingredients and stir until just combined. You will have a shaggy, wet dough.
- Place a piece of parchment the size of your baking sheet on the counter. To keep it from moving, add a few drops of water on top of counter and then place parchment on top. This sticks it to the counter.
- Sprinkle parchment with about 1/4 cup of oats.
- Turn out dough onto oats. Sprinkle top of dough with some more oats. The oats will make the dough less sticky and easier to form. Pat down the dough into approximately a 1" thick round. Cut into 8 wedges using a scraper or knife, and slightly separate as you slice. Don't cut through the parchment. Pick up the parchment by the edges and transfer onto a baking sheet.
- Bake for 20 - 25 minutes.
Make the Icing:
- Combine the icing ingredients in a bowl and whisk until smooth. Add a little more cream or milk to thin, if desired. Spoon and drizzle over cooled scones to cover tops.