When you bake scones as often as I do it’s nice to switch up the recipe every now and then. Since cooler weather started to arrive I thought it would be the appropriate time to experiment with some fall flavours. However, I wanted something different from the popular pumpkin or apple ingredients during this time of year. After taking a look through my cupboards and fridge I spotted a couple of items that would work perfectly. Brown sugar and my beloved maple syrup (the real stuff!). Together these flavours create the ultimate scone to eat with a warm cup of tea during the cooler season.
This brown sugar scones recipe is definitely a North American style scone. So, it is nothing like the classic English scones I make most often. It is also much sweeter than my cranberry or blueberry scones. Since it is a sweet scone, I can’t even compare it to my savoury cheddar chive scones.
Yup, I make a lot of scones! They are my most favourite treat to enjoy with a warm cup of tea. Cream tea time, anyone?!
If you’re not into scones that are quite sweet you can make just brown sugar scones and forgo the maple glaze step. But you would be missing out on more deliciousness! So, I don’t really recommend that.
How to Make Brown Sugar Scones
To get started, you will need all-purpose flour, baking powder, salt and brown sugar. Then, you need to cut cold butter into the dry mixture with your hands or a pastry cutter. When the mixture is coarse, add the vanilla extract and milk.
When adding the milk, you’ll want to reserve 2 tablespoons from the listed amount. This is what you’ll use to brush the top of the scones later. In regards to the type of milk, I use 2 percent for this recipe. But, you can also try a dairy-free option like oat milk.
These scones are cut into triangles and I find that cutting them into 8 pieces is the best option size wise. You can cut them into 12 wedges if you want them much smaller or 6 wedges if you want really large scones though.
After placing them on a lined baking sheet, you will brush the top of them with the extra milk you saved. This will help them get that beautiful golden brown top.
Don’t forget to sprinkle the top with a generous amount of brown sugar before popping them into the oven, too!
After you make a batch of these scones I highly recommend giving them a few minutes to cool so you can glaze them properly. If the scones are too hot when you glaze them it will just run right off and won’t look as nice. The same can be said if you make your maple glaze too thin.
How to Make Maple Glaze
While waiting for the scones to cool is the perfect time to make the sweet maple glaze. All you need to do is whisk together powdered sugar (sift first to avoid a clumpy glaze), milk and, of course, maple syrup.
Again, I use 2 percent milk for the glaze recipe. You can try a dairy-free option but I would suggest something with a more neutral taste so it’s not overpowering the maple which should be the main flavour of this glaze. I think oat milk is a great neutral option. Almond milk is not.
Be sure to use REAL maple syrup in this glaze recipe, please! Not “breakfast/table syrups”. If you want authentic maple flavour (which you should!), it makes all the difference.
I’m in Canada so I find real maple syrup almost anywhere. If the good stuff is not that accessible where you reside, here’s where you can get some online.
To get an even stronger, mega maple flavour, you can add a teaspoon of maple extract to the glaze recipe, but not necessary.
Why You’ll Love These Brown Sugar Scones with Maple Glaze:
- crunchy, golden brown on the outside
- soft, crumbly in the inside
- sweet and 100% real maple syrup flavour
- even more delicious paired with a cup of tea
- excellent fall scone flavour that isn’t pumpkin or apple
- did I mention there is MAPLE SYRUP!?!
Did I give you enough reasons?! Time to experience these incredible fall scones for yourself!
Brown Sugar Scones with Maple Glaze
Ingredients
FOR THE SCONES
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup brown sugar plus extra for top of scones later
- 6 tablespoons cold butter
- 1/2 teaspoon vanilla
- 3/4 cup milk
FOR THE GLAZE
- 1/2 cup powdered sugar
- 1/2 tablespoon milk
- 2 tablespoons pure maple syrup
Instructions
TO MAKE THE SCONES
- 1. Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- 2. In a mixing bowl, combine flour, baking powder, salt and brown sugar.
- 3. Using your finger tips or a pastry cutter, cut cold butter into the mixture until coarse.
- 4. Stir in vanilla and milk (reserve 2 tablespoons of milk to brush on scones later). With floured hands, form the dough into a ball. If the mixture is too wet/sticky, add more flour. If it is too dry/crumbly, add more milk. Add only a little bit at a time!
- 5. Place the ball of dough onto a floured surface and pat down into a circle (about 1.5 inches thick). With a sharp knife, cut the dough into 8 wedges.
- 6. Place scones on the lined baking sheet. Brush the tops with milk and sprinkle with brown sugar.
- 7. Bake for 15-20 minutes or until golden brown around the edges and top. Remove from the oven and let cool on a wire rack before adding the glaze.
TO MAKE THE GLAZE
- 1. Sift the powdered sugar in a small bowl and whisk with milk and pure maple syrup. Add a little more powdered sugar to thicken or more milk to thin.
- 2. Drizzle over scones. Serve with tea and enjoy!
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