Spiced Maple Scones
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A delightful pairing of comforting spices and the rich, earthy sweetness of maple syrup. These Spiced Maple Scones are infused with cinnamon, cloves, and nutmeg and topped with a sweet maple glaze.
If you love scones as much as I do, be sure to check out some of my other favorite recipes like my Maple Cranberry Scones, Eggless Pumpkin Spice Scones, or my Everything Bagel Scones.
Table of Contents
Why You'll Love This Recipe
Tender & Moist: These scones are tender, cakey, and moist. They make the perfect pairing to your morning coffee or are just as delicious as dessert with a big glass of milk!
Perfectly Spiced: I use a mix of cinnamon, cloves, and nutmeg for a perfectly spiced scone. This combination of spices just screams fall and with the addition of the maple icing, it’s a perfect pairing of sweet and spice.
Eggless: These Spiced Maple Scones are naturally eggless, as I use a mix of Greek yogurt and heavy whipping cream. Eggless bakes can actually be more moist than baked goods with eggs (something I explain more in my book Effortless Eggless Baking!). So this is one of the reasons why I love making eggless baked goods!
Ingredients
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Organic Valley Heavy Whipping Cream
Frontier Co-Op Organic Korintje Cinnamon
Organic Greek Yogurt
Florida Crystals Organic Powdered Sugar
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Tools Needed
Stand Mixer
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
Sharp Knife
Step by Step Instructions
Step 1
Line a baking sheet with parchment paper.
Step 2
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, cane sugar, baking powder, cinnamon, cloves, nutmeg, and sea salt and mix for 2 to 3 rotations to combine the dry ingredients.
Using a large grater, grate the butter and add into the mixer with the flour. Do not mix yet.
Add the Greek yogurt and heavy whipping cream and mix on low until combined. You will have to finish with your hands as it will seem dry, that’s okay, just mix together with your hands to combine.
Step 3
Using your hands, form the dough into a round disk that is about 7-inches in diameter. Using a sharp knife, cut into 6 triangle pieces like a pie. Separate the pieces so they are spaced evenly apart.
Step 4
To make the topping: In a small dish, add the 2 tablespoons heavy whipping cream for the topping. Using a pastry brush, brush the tops of the scones to coat completely.
Step 5
Place the baking sheet in the fridge for 30 minutes. Preheat the oven to 400°F.
Step 6
Bake for 20 to 24 minutes or until lightly golden brown on the bottoms. Allow to cool completely on the baking sheet. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking time).
Step 7
To make the glaze: In a medium bowl, add the powdered sugar and maple syrup. Whisk until you have a smooth glaze. Using a knife or spatula, slather the glaze on top of each scone.
FAQ's
If you don't have a box grater you can cut the butter into tiny chunks with a sharp knife.
If you don't have Greek yogurt, you can use regular plain or vanilla yogurt. Or you could also use sour cream if need be.
Homemade scones should be stored in a cool dry place for just a couple days. They are best left out on the counter with access to open air to retain their flaky texture. I just leave mine out on a platter on the counter while we eat them for a few days. Do not put homemade scones in an airtight container or in a cake dome as they will just become soggy.
Craving More?
Spiced Maple Scones
Ingredients
Dough
- 284 grams all purpose flour
- 75 grams cane sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon fine sea salt
- 113 grams salted butter (cold)
- 113 grams Greek yogurt
- ½ cup heavy whipping cream
Topping
- 2 tablespoons heavy whipping cream
Glaze
- 142 grams powdered sugar (sifted)
- 88 grams maple syrup
Instructions
- Line a baking sheet with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, cane sugar, baking powder, cinnamon, cloves, nutmeg, and sea salt and mix for 2 to 3 rotations to combine the dry ingredients.
- Using a large grater, grate the butter and add into the mixer with the flour. Do not mix yet.
- Add the Greek yogurt and heavy whipping cream and mix on low until combined. You will have to finish with your hands as it will seem dry, that’s okay, just mix together with your hands to combine.
- Using your hands, form the dough into a round disk that is about 7-inches in diameter. Using a sharp knife, cut into 6 triangle pieces like a pie. Separate the pieces so they are spaced evenly apart.
- To make the topping: In a small dish, add the 2 tablespoons heavy whipping cream for the topping. Using a pastry brush, brush the tops of the scones to coat completely.
- Place the baking sheet in the fridge for 30 minutes. Preheat the oven to 400°F.
- Bake for 20 to 24 minutes or until lightly golden brown on the bottoms. Allow to cool completely on the baking sheet.
- To make the glaze: In a medium bowl, add the powdered sugar and maple syrup. Whisk until you have a smooth glaze. Using a knife or spatula, slather the glaze on top of each scone.
- Store in a cool dry place for up to 3 days.
Notes
Nutrition
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