The tang of buttermilk is paired with the sweetness of maple extract in these scones, to create a scone that tastes like buttermilk pancakes! Scones are SO easy to make from scratch and if you love pancakes then you totally have to make these!
Scones are a great recipe to make ahead of time for brunch or to have on hand for a quick grab and go breakfast. And if you think you don’t like scones, then you have never tried mine. I will change any scone-haters mind!!
You use cold ingredients, straight from the refrigerator (another reason why I love making scones).
Maple Buttermilk Scones
Print RecipeIngredients
- SCONES:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 6 tablespoons white granulated sugar
- 1/2 cup cold, unsalted butter, cubed
- 1 egg
- 1 tablespoon maple extract
- 1/2 cup buttermilk
- TOPPING:
- 1 egg
- 1 tablespoon heavy cream
- 1/2 teaspoon maple extract
- raw sugar
Instructions
Preheat oven to 375-degrees. Line a large cookie sheet with parchment paper and set aside.
SCONES: Sift the flour, baking powder, salt, nutmeg and sugar in a large bowl. Use a pastry cutter to cut the cold butter into the flour mixture. In a small bowl, whisk together the egg, maple extract and heavy cream. Stir the wet ingredients into the dry ingredients and mix until just combined. Dump the scone dough out onto a lightly floured surface and pat into an 8-inch circle, approximately 1-1/2 inches high. Cut into 8 pie shaped slices and transfer to prepared cookie sheet.
TOPPING: In a small bowl, whisk together the egg, cream and maple extract. Use a pastry brush to lightly brush the top of each scone. Sprinkle raw sugar on top of each scone.
Bake scones in 375-degree oven for 20-24 minutes or until golden brown. Remove baked scones from the oven and let set for several minutes on the baking sheet before transferring to a wire rack to finish cooling.
Notes
Store scones in an airtight container at room temperature. Scones stay fresh for 3-4 days.
I love that raw sugar on top for an added crunch! Because these scones have a crisp outer layer and a tender, cake-like texture inside. These aren’t your store-bought, crunchy, hard-as-a-rock kind of scone!
XOXO,
Kelly
3 Comments
Kim Lange
September 21, 2020 at 7:45 PMI have yet to make a scone? But these look amazing and I need to change that! Pinned! xo
Katherine | Love In My Oven
September 21, 2020 at 8:17 PMWonderful scons, Kelly. Buttermilk makes everything better!! Adding these to my fall baking list!
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