Maple Glazed Brown Sugar Cinnamon Scones an easy delicious recipe. These tasty soft scones are better than anything bought. The perfect Breakfast treat, serve with a tasty Real Maple Glaze.
Cinnamon Scones
Cinnamon SconesBrown Sugar Cinnamon Scones, I think I could eat one of these scones every day, I love them, and the other person in the family who would stand by me and eat one too, now lives in Toronto.
But and I honestly have to say that other two members of the family were not so convinced about scones, until I made these amazing Maple Glazed Brown Sugar Cinnamon Scones. Â They are sooo good.
I have just converted the Italian and our youngest daughter to Scones!
I wanted to make the perfect Fall Scone, full of Autumn flavour and what could say more Fall than Maple Syrup, Cinnamon and Brown Sugar?
Mix them all together and you have the Best Cinnamon Scones.
And an added bonus your house smells amazing too.
I decided to substitute white sugar for brown sugar because I love the taste combination with Cinnamon, and I love Brown Sugar.
I also discovered the addition of some half and half cream makes these richer and a little moister.
More Brown Sugar Recipes to Enjoy!
I actually made these for an afternoon snack but then they disappeared so quickly I made them again with breakfast in mind and of course don’t forget the Maple Syrup Glaze.
How to Store Scones
The scones should be stored in an airtight container, if you store them at room temperature then they should be eaten within 2 days.
If you store them in the fridge, then they will last up to a week.
How to Freeze Scones
Place the scones in an airtight container or freezer bag. The scones will  maintain the best quality for about 2 to 3 months. To defrost them, leave them in the bag or container and defrost at room temperature for 2-3 hours before serving.
And if you ask me they would make the perfect addition to a Holiday Brunch. Â Enjoy!
Delicious Recipes with Maple Syrup Glaze.
Maple Glazed Pumpkin Cinnamon Cake
Baked Apple Butter Cake Donuts with Maple Frosting
Apple Butter Cinnamon Rolls with Maple Frosting
CLICKÂ HEREÂ TO SAVE THIS RECIPE TO MAKE LATER!
Maple Glazed Brown Sugar Cinnamon Scones.
Ingredients
- 2 1/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup butter
- 2 eggs
- 1/2 cup half and half cream
- 1/4 cup brown sugar
- 1/2 teaspoon vanilla
MAPLE SYRUP GLAZE
- 1/2 cup powdered / icing sugar
- 1/2 teaspoon vanilla
- 2 tablespoons maple syrup
- 1/2 tablespoon cream half and half
Instructions
- Pre-heat oven to 375°, line a cookie sheet with parchment paper.
- In a medium bowl beat eggs, then beat in cream, brown sugar and vanilla.
- In a large bowl whisk together flour, baking powder, salt and cinnamon. Then cut in butter until you have a crumb mixture. Make a well in the centre and add the beaten egg mixture, stir just until combined.
- Turn onto a floured flat surface and knead gently into an 8 inch circle. Place on prepared cookie sheet and cut into 8-10 triangles. Brush with a little milk, sprinkle with sugar and bake for approximately 14-16 minutes. Let cool completely before frosting.
MAPLE SYRUP GLAZE
- In a small bowl combine powdered sugar, vanilla and maple syrup if it is too thick add 1/2 tablespoon of half and half, mix until smooth.
Ashley says
Do these need to be stored in the refrigerator or can they be left out at room temp?
Rosemary says
Hi Ashley, the scones should be stored in an airtight container, if you store them at room temperature then they should be eaten within 2 days, if you store them in the fridge then they will last up to a week. Or you could freeze them (in an airtight or freezer bags), and in the freezer they will keep (if properly stored) up to 3 months. Hope that helps.
Janet says
Very yummy, my kids loved it.
Rosemary says
Thanks Janet, so glad they loved them.
Patricia Bendler says
These look delicious, so I’ll have to give them a try! I’m not very good at cutting in butter. Could I use my food processor? Thank you!
Rosemary says
Hi Patricia, you can use a fork or even your fingers to cut in the butter, rather than a food processor. Let me know how it goes. So I woke up this morning thinking yeah you probably could use a food processor, just pulse a few times and continue with the recipe, don’t make the whole recipe in the food processor though. 🙂
Jill Rogers says
Oh my god! These are holy grail scones! I’ve tried so many recipes that were bland and didn’t end up with a scone texture. These are perfect. A hint of sweetness and the maple glaze pairs with the cinnamon so nicely!
Rosemary says
Hi Jill, thanks so much, these scones have become a favourite of our also. So glad you enjoyed them. 🙂
Kristy says
Could these be frozen and eaten at a later date?
Rosemary says
Hi Kristy, yes these can be frozen, just place them in an airtight freezer bag or container. They will last 2-3 months in the freezer. Hope that helps
C. Thatcher says
Baking these for my son in law opening his coffee shop in two days. I will post results. Recipe looks amazing. Thanks for this recipe.
C. Thatcher
Rosemary says
Hi I hope you enjoyed the scones. Let me know.
Joe says
1. THESE SCONES ARE AMAZING! I used heavy cream instead of half-and-half since that’s what I had on hand and the flavor and texture I ended up with was better than any scone I’ve attempted before.
2. If I were to make them about half as large what do you think the cooking time might end up being? 10 minutes? I’m nervous about wasting a batch with a bad bake
Rosemary says
Hi Joe, thanks so much, so glad you like them. Yes I would go for 10 minutes. You can put a toothpick through them if it comes out clean they are done, also tap them if it sounds hollow then they are done, hope that helps.
Rachel says
Oh my goodness! I made these from your recipe quite some time ago and then lost the recipe!! So thankful to have found it again. Guess what I’m making after work?? These are really delicious and the presentation is wonderful. Thanks for sharing this recipe!
Rosemary says
Hi Rachel, thanks so much so glad you like them and found the recipe again. 🙂
Rhonda Garron says
Just made these this morning!
So easy, had all ingredients on hand
Family loved the flavor .
Thank you for sharing recipe!
Rosemary says
Hi Rhonda, thanks so much, so glad you all liked them. Have a great weekend.
Jennifer says
We were looking for an easy scone recipe with all ingredients in our pantry and came upon yours. Easy and delicious with a cup of coffee on a lazy Sunday morning.
Rosemary says
Hi Jennifer, thanks so much so glad you enjoyed them. 🙂
Sophie says
What “cream” do you use? Is it half and half like with the glaze?
Rosemary says
Hi Sophie, yes half and half would be fine to use. Hope you enjoy them.
Kathy Furgal says
Just made these and they are delicious. I don’t normally glaze my scones, but the glaze really makes a huge difference. Love these and will certainly make them again and again and again and again etc. Thanks.
Rosemary says
Hi Kathy, thanks so much, so glad you enjoyed them. Yeah, sometimes you just need a glaze. 🙂
2pots2cook says
Glad to find it. Will do tomorrow ! Grazie mille !