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.
Brown 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 aren’t 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
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.
Harry says
I love scones and make them often.. I wanted to make something different for Autumn and came across this recipe. Such a great morning treat!
A few notes for myself.
I used the leftover half and half with the egg as the wash.
I noticed that the baking time took more that the original recipe. About 15 minutes more.
The recipe I typically use the oven hotter and baked longer.
Rosemary says
Hi Harry, thank so much, glad you liked them. I time it by my oven, I think it runs high that’s why it might take longer for your oven. I prefer a lower temperature when I bake scones and muffins too. 🙂 Have a great Sunday.
Lisa Dietrich says
Easy, moist, flavor is light. Next time I will switch out the vanilla for maple flavoring. I will definitely make these again!!!
Rosemary says
Hi Lisa, thanks so glad you enjoyed them, and yes maple flavouring is a good idea.
Jane says
Usually I don’t make scones that often only because I had the ridiculous notion they were a decadant “treat” for special occasions! Today I wanted something different…muffins are great but now and then we all need a change. I am a major cinnamon fiend so when I saw this recipe it was a no brainer. I don’t have the shoulder/upper arm strength I used to have so instead of cutting in cold butter I spread room temp butter on some parchment paper as thin as I could and popped it in the freezer for a half hour. Then i just mixed up the dry ingredients and crumpled up the butter coated parchment and it broke down into tiny shreds. Any that were a bit too big i just got in there with my fingers to break it down a bit more. Then I used the technique I use when making biscuits… patting out the dough and then folding it over gently a few times. This creates more layers when it bakes. These smell divine! For the glaze I just used some cinnamon and vanilla and left out the maple syrup – love it on pancakes, waffles and french toast but in baked goods? Ick lol.
Rosemary says
Hi Jane, thanks what a great idea with the butter. You should try maple syrup as a glaze, you might pleasantly surprised! Have a great weekend.
Sharon Friedlander says
What about cinnamon in the glaze?
Rosemary says
Hi Sharon, sure that would be very good I think, start with 1/2 teaspoon. Let me know how it goes. You may want to leave out the vanilla.
Juliana Fox says
Your recipe gives two set of instructions for the same set. One set of directions says have the scone pieces touch while baking and the second set says don’t have the pieces touch. Unfortunately I followed the first set and had to bake the scone an additional 20 minutes because it stayed raw and uncooked. A lot of extra trouble because of a misprint.
Please correct before someone else suffers my fate. And at this
Point I don’t even know if they turned out because they are still baking.
Rosemary says
Hi Juliana, it was a typing error in the post, but the instructions are correct. Sorry about that.
Kathy says
I live in England, might you know what a suitable substitute for half & half is here?
Rosemary says
Hi Kathy for half & half, just mix half cream and half milk together (1/4 cup each). Hope that helps.
Kandis says
Delicious! These scones were sooo good! They will definitely be made again and again.
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. 🙂