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. They are sooo good.
How to make Cinnamon Scones
- In a medium bowl beat the eggs, then beat in the cream, brown sugar and vanilla.
- In a large bowl whisk together the flour, baking powder, salt and cinnamon.
- Then cut in the butter until you have a coarse 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 the circle on the prepared cookie sheet and cut into 8-10 triangles.
- Separate the scones so they are touching.
- Brush with a little milk, sprinkle with sugar and bake for approximately 14-16 minutes. Let cool completely before glazing.
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
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 cooled 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.
They can also be frozen unbaked. Freeze first on a baking sheet then move to freezer safe bag or container. They can be baked frozen (let them sit out while the oven is pre-heating). They will need a few more minutes of baking time.
And if you ask me they would make the perfect addition to a Holiday Brunch. 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
CLICK HERE 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 pinch 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
*If using unsalted butter then add 1/4 teaspoon salt.
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. Â Place on prepared cookie sheet and cut into 8-10 triangles, separate the scones, so they aren't touching. Â Brush with a little milk, sprinkle with sugar and bake for approximately 14-16 minutes. Â 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.
Nutrition
Updated from September 22, 2017.
MS says
I never leave reviews for recipes, but I really am compelled to this time! These were the fluffiest, softest, flakiest scones I’ve ever made (or ate?!). I let the kitchen-aid whip the egg mixture for 6-8 minutes as I prepared the flour mixture and I think this helped make the layers fluff up too. Make these, they’re too easy and delicious not to!
Rosemary says
Hi MS thanks so much, glad you enjoyed them. 🙂
Kaitlyn van de Velde says
These were GREAT! They just needed a bit more salt, but other then that, they were really good. Thank you for the recipe!
Rosemary says
Thanks so much kaitlyn, glad you enjoyed them. Have a great weekend.
Robin says
I don’t have milk to brush the tops with…. should I use butter or the half and half instead?
Thanks
Rosemary says
Hi Robin, half and half would be fine, made add a tiny bit of water to it (1 teaspoon to 2 tablespoons half and half). Hope that helps.
Sam says
I really would like to make these for a Christmas themed afternoon tea, now what would you serve these with?
as normally it would be cream and strawberry jam. ideas please 🙂 cant wait to get baking
Rosemary says
Hi Sam to tell the truth I would probably make them quite a bit smaller, two bite size and I wouldn’t serve them with anything because with the glaze they are rich enough. Maybe make simple ones also that you can serve with jam and cream. If you make them smaller be sure to bake them about 10 minutes. Let me know how it goes.
Greer Blair says
Do you freeze these cooked or uncooked? If I freeze uncooked, does that affect the baking time? Thanks!
Rosemary says
Hi Greer, the scones should be baked and cooled completely before freezing. You can bake them unbaked, freeze them first on a cookie sheet then move to a container or bag. Add a few more minutes to the baking time if baking frozen. Hope this helps.
Leah says
AMAZING!
These scones are by far the yummiest. I love the smell in my house I followed recipe exact however I did find the glaze a little too sweet for me but it’s perfect and I absolutely will be making these again.
Rosemary says
Hi Leah, thanks so much, so glad you like the scones, one of our favourites too. Have a great weekend.
CJ says
These scones look amazing! I’m wondering if it would be okay to use buttermilk in the dough instead of half and half? I have a huge carton of buttermilk I need to use.
Rosemary says
Hi CJ, I really don’t know how that would work, because buttermilk does have a sour taste, that half and half doesn’t. I have never tried it with buttermilk, so I can’t say for sure. Let me know if you do try it. 🙂
kylie says
if i triple the recipe to make thirty scones, do i need to alter the cooking time?
Rosemary says
Hi Kylie, you shouldn’t have to adjust the cooking time unless you make them smaller, then bake them for less time about 3 or 4 minutes less (start checking at 10 minutes for doneness). Hope that helps.
Meagan says
first impression, my house smells AMAZING! this was my first time attempting scones and i thought these sounded delicious and i was damn right! my whole family enjoyed them, even my picky younger brother. thanks for the recipe
Rosemary says
Hi Meagan, thanks so much, so glad you and your family liked them. Nothing like a house smelling of cinnamon. Have a great week.
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 !