Muffins & Pastries

Maple Buttermilk Scones

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 Recipe
Serves: 8 Cooking Time: 20-24 minutes

Ingredients

  • 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

1

Preheat oven to 375-degrees. Line a large cookie sheet with parchment paper and set aside.

2

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.

3

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.

4

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

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3 Comments

  • Reply
    Kim Lange
    September 21, 2020 at 7:45 PM

    I have yet to make a scone? But these look amazing and I need to change that! Pinned! xo

  • Reply
    Katherine | Love In My Oven
    September 21, 2020 at 8:17 PM

    Wonderful scons, Kelly. Buttermilk makes everything better!! Adding these to my fall baking list!

  • Reply
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    September 24, 2020 at 12:28 PM

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