Hopefully you read my book review on Wednesday about Michelle Visser’s book, Sweet Maple: Backyard Sugarmkaing From Tap To Table. Today I am sharing Melissa’s recipe for The Best Ever Maple Scones. I love scones and the glaze used on these scones is reason enough to make them!

The Best Ever Maple Scones


4 ½ cups flour
½ cup brown sugar
2 Tbsp. baking powder
½ tsp. Salt
1 ½ tsp. Cinnamon
Pinch of nutmeg
1 cup butter, cold and cubed
¼ cup Plus 2 Tbsp. maple syrup
2 eggs
1 cup cream
1 tsp. Vanilla

Ingredients For Maple Glaze:

1 ½ – 2 cups powdered sugar
3-4 Tbsp. heavy cream
2 Tbsp. maple syrup
½ tsp. Vanilla


Preheat your oven to 400 degrees F. Mix flour, brown sugar, baking powder, salt, cinnamon and nutmeg together in a large bowl, then cut butter in with a fork until the dough resembles coarse crumbs.

Add in the rest of the ingredients, stirring just until combined. Turn out the crumbly dough onto a floured surface, working it until it comes together. Make 2 balls with the dough, patting each down into a 1 inch thick circle. Slice each circle into 8 triangular pieces.

Place the scones onto baking sheets and bake for 15-16 minutes, or until the scones turn light brown on the edges.

Mix the glaze ingredients, adding more cream if you would like the glaze thinner and more powdered sugar if you would like the glaze thicker. Drizzle the icing over the sconces.

Rather than make two large circles I used my mini scone pan, which makes bite size scones! Like the recipe says these are the best ever maple scones! For more mouthwatering recipes buy yourself a coy of this wonderful book, Sweet Maple: Backyard Sugarmaking From Tap To Table.

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