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Maple Glazed Scones with Brown Sugar Cinnamon Streusel

maple glazed scones - featured image
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Tender, crumbly scones topped with a buttery brown sugar cinnamon streusel and finished with a glossy maple glaze. Perfect for brunch, bake sales, or cozy mornings, these scones are easy to make and irresistibly delicious.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/3 cup light brown sugar, packed
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup unsalted butter, cold and cubed
  • 2/3 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1/3 cup light brown sugar, packed (for streusel)
  • 1/2 tsp ground cinnamon (for streusel)
  • 2 tbsp unsalted butter, melted (for streusel)
  • 1/4 cup all-purpose flour (for streusel)
  • Pinch of salt (for streusel)
  • 3/4 cup powdered sugar, sifted (for glaze)
  • 2–3 tbsp pure maple syrup (for glaze)
  • 1 tbsp milk or cream (for glaze)
  • 1/2 tsp vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Make the streusel: In a small bowl, combine 1/3 cup brown sugar, 1/2 tsp cinnamon, 2 tbsp melted butter, 1/4 cup flour, and a pinch of salt. Mix until crumbly and set aside.
  3. In a large bowl, whisk together 2 cups flour, 1/3 cup brown sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon.
  4. Add 1/2 cup cold, cubed butter. Use a pastry cutter, fork, or fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
  5. In another bowl, whisk together 2/3 cup heavy cream, 1 large egg, and 1 tsp vanilla extract. Pour into the dry mixture.
  6. Gently stir until just combined. The dough will look shaggy and feel sticky—do not overmix.
  7. Fold in half the streusel mixture. Save the rest for topping.
  8. Turn the dough out onto a lightly floured surface. Pat into a circle about 1 inch thick and 8 inches wide. Sprinkle the remaining streusel on top and gently press it in. Cut into 8 wedges.
  9. Place scones on the prepared baking sheet, spacing slightly apart. Bake for 18-20 minutes, or until golden brown and the streusel is crisp.
  10. Remove from oven and let scones cool on a rack for at least 15 minutes.
  11. Make the maple glaze: In a small bowl, whisk together 3/4 cup powdered sugar, 2-3 tbsp maple syrup, 1 tbsp milk, 1/2 tsp vanilla, and a pinch of salt. Adjust thickness as needed.
  12. Drizzle glaze over cooled scones. Let set for a few minutes before serving.

Notes

For best results, use cold butter and avoid overmixing the dough. Chill shaped scones for 15-20 minutes before baking for a flakier texture. Add nuts or fruit for variations. Store leftovers in an airtight container at room temperature for 2 days, refrigerate for up to 5 days, or freeze for up to 2 months. Reheat in a low oven for best texture.

Nutrition

Keywords: maple glazed scones, cinnamon streusel, breakfast, brunch, easy scones, homemade scones, maple glaze, brown sugar scones

Find it online: https://jodierecipes.com/maple-glazed-scones-recipe-easy-brown-sugar-cinnamon-streusel/