Maple Cinnamon Scones Recipes

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PUMPKIN SCONES WITH MAPLE-CINNAMON GLAZE



Pumpkin Scones with Maple-Cinnamon Glaze image

A fall brunch isn't complete without these tender pumpkin scones from Food Network.

Provided by Damaris Phillips

Time 2h30m

Yield 6 scones

Number Of Ingredients 18

1/2 cup packed light brown sugar
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
1/2 teaspoon salt
2 to 2 1/2 cups whole wheat pastry flour, plus more for dusting
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 cup roasted pumpkin, recipe follows, or canned pumpkin puree
1 large egg
1/2 cup milk
1 cup confectioners' sugar
3 tablespoons pure maple syrup
Pinch cinnamon
Pearled or turbinado sugar, for sprinkling
One 3- to 4-pound sugar pumpkin
Vegetable oil, for drizzling
Salt

Steps:

  • For the scones: In a medium bowl, combine the sugar, baking powder, pumpkin pie spice, cardamom, coriander and salt. If using roasted pumpkin, add 2 1/4 cups of the flour; if using canned pumpkin puree, add 2 cups of the flour. Cut in the butter using a bowl scraper until the mixture resembles a coarse meal. In a separate bowl, combine the pumpkin, egg, and milk. Make a well in the dry ingredients and pour in the wet mixture. Fold until just combined. (If using roasted pumpkin you may need to add up to 1/4 cup more flour to prevent sticking.)
  • Turn the dough out onto a floured surface and knead until smooth, 5 to 7 times. Form into a flat disc, about 8 inches wide. Cut the disc like a pie into six pieces and place on a parchment-lined sheet. Bake until golden brown, 12 to 15 minutes. Let cool on the baking sheet.
  • For the maple glaze: In a medium bowl, stir together the confectioners' sugar, maple syrup and cinnamon. Cover with a damp towel until you are ready to use. Dip the top of each scone in the glaze, letting any excess glaze drip back into the bowl. Place on a cooling rack. Sprinkle with the pearled sugar and let set.
  • Preheat the oven to 400 degrees F.
  • Slice the pumpkin in half and scoop out the seeds. Cut the pumpkin into quarters and place on a foil-lined baking sheet. Drizzle with vegetable oil and lightly season with salt. Roast until softened, 35 to 45 minutes. Let cool, then scoop out the flesh and mash until smooth. The pumpkin puree will keep covered in the refrigerator for up to 5 days.

CANADIAN MAPLE SCONES



Canadian Maple Scones image

These are best served warm with a dollop of whipped cream and drizzled with a little extra maple syrup.

Provided by jowolf2

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 45m

Yield 8

Number Of Ingredients 13

1 cup coarsely chopped walnuts, divided
3 tablespoons all-purpose flour
3 tablespoons packed light brown sugar
2 tablespoons cold butter
2 cups all-purpose flour
2 tablespoons packed light brown sugar
2 teaspoons baking powder
⅛ teaspoon salt
½ cup cold butter
⅓ cup maple syrup, or as needed
1 egg
2 tablespoons milk, or as needed
1 cup whipped cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet.
  • Toast walnuts in the preheated oven until nuts turn golden brown and become fragrant, about 5 minutes. Watch carefully; nuts can burn quickly. Set aside to cool to room temperature.
  • Increase oven temperature to 375 degrees F (190 degrees C).
  • Place 3 tablespoons flour, 3 tablespoons brown sugar, and 1/2 cup cooled walnuts in a small bowl. Cut in 2 tablespoons butter using two knives or a pastry blender until mixture resembles coarse crumbs.
  • Whisk together 2 cups flour, 2 tablespoons brown sugar, baking powder, and salt. Cut in 1/2 cup butter using two knives or a pastry blender until mixture resembles fine crumbs. Stir in remaining 1/2 cup walnuts.
  • Whisk together 1/3 cup maple syrup and egg in a small bowl; stir into flour mixture. Gradually stir in just enough milk for the dough to leave the sides of the bowl and form a ball.
  • Place dough on a lightly floured surface. Roll gently in flour to coat; knead lightly about 10 times. Pat into an 8-inch circle on an ungreased baking sheet. Brush with milk; sprinkle evenly with topping. Score dough circle into 8 wedges with a knife, but do not separate wedges.
  • Bake in the preheated oven until golden brown, about 15 minutes. Remove immediately from the baking sheet, and separate the scones. Serve warm with whipped cream and maple syrup.

Nutrition Facts : Calories 476.7 calories, Carbohydrate 46.2 g, Cholesterol 82.2 mg, Fat 30.5 g, Fiber 1.9 g, Protein 7.1 g, SaturatedFat 13.7 g, Sodium 280.9 mg, Sugar 16.8 g

MAPLE WALNUT SCONES



Maple Walnut Scones image

Delicious with coffee or tea. Instead of pancakes or waffles for breakfast, serve these scones warm with or without butter and maple syrup (very sweet).

Provided by Sandie

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 45m

Yield 8

Number Of Ingredients 13

1 cup chopped walnuts
1 ¾ cups all-purpose flour
½ cup white sugar
2 ½ teaspoons baking powder
¼ teaspoon salt
6 tablespoons chilled unsalted butter, cut into pieces
1 egg
¼ cup half-and-half
1 teaspoon maple extract
½ teaspoon vanilla extract
½ cup confectioners' sugar
2 teaspoons hot water
⅛ teaspoon maple flavored extract

Steps:

  • Set oven rack to lower center of oven. Preheat oven to 375 degrees F (190 degrees C). Toast walnuts on a baking sheet in the preheated oven for 3 to 5 minutes. Cool.
  • Whisk together the flour, sugar, baking powder, and salt in a large bowl. Toss butter pieces in the flour mixture to coat. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs. Stir in toasted walnuts. Beat egg in a large bowl. Mix in the half-and-half, 1 teaspoon maple extract, and vanilla extract. Stir the dry ingredients into the wet ingredients, mixing just until blended, switching from a spoon to your hands as the mixture comes together. Place dough in refrigerator for 10 minutes.
  • Roll chilled dough into a ball on a lightly floured surface. Flatten dough into a 3/4 inch circle. Cut into 8 wedges.
  • Bake scones on a parchment lined baking sheet just until firm and the bottoms are lightly browned, 15 to 20 minutes. Cool for 3 minutes before transferring to cooling racks.
  • Stir together the confectioners' sugar, hot water, and 1/8 teaspoon maple extract. Drizzle on scones to glaze.

Nutrition Facts : Calories 371.1 calories, Carbohydrate 43.7 g, Cholesterol 48.9 mg, Fat 19.9 g, Fiber 1.7 g, Protein 6.2 g, SaturatedFat 7.1 g, Sodium 239.1 mg, Sugar 20.5 g

CINNAMON MAPLE SCONES



Cinnamon Maple Scones image

Make and share this Cinnamon Maple Scones recipe from Food.com.

Provided by Dundra

Categories     Scones

Time 35m

Yield 8 scones, 8 serving(s)

Number Of Ingredients 10

3 cups all-purpose flour
1 1/2 tablespoons baking powder
3/4 teaspoon salt
1/4 cup white sugar
1 tablespoon ground cinnamon
1/4 cup maple syrup
1/3 cup soymilk
1/2 cup butter (i used smart balance)
2 eggs, beaten
1/2 cup chopped walnuts (optional) or 1/2 cup slivered almonds (optional)

Steps:

  • Preheat the oven to 375°F
  • Grease and flour a cookie sheet.
  • Combine the flour, baking powder, cinnamon, sugar, and salt in a mixing bowl and blend with a whisk.
  • Cut in butter with a pastry blender or two knives.
  • In a separate bowl beat the eggs; Mix in milk and maple syrup.
  • Make a well in the center of the dry ingredients and add the wet ingredients all at once. Stir in nuts.
  • Gather the dough into a ball and roll out between two pieces of waxed paper forming a circle 1/2 to 1-inches thick.
  • Cut into 8 pie shaped pieces and place on the prepared cookie sheet.
  • Sprinkle sugar and cinnamon onto the 8 scones.
  • Bake for 20 minutes.

MAPLE CINNAMON SCONES



Maple Cinnamon Scones image

I created this recipe by combining and modifying a few other scone recipes. It turned out nicely -- a huge hit with friends and family! This is a more traditional scone recipe, somewhat (although not exactly) like the kind you would find in England. Feel free to play around with the amounts of cinnamon and almond. The almond can easily be cut down to 1/2 teaspoon if you'd like more of the cinnamon and maple flavor to come out. The maple flavor will be very subtle either way, but always delicious! I prefer them unglazed (and it's healthier anyway)!

Provided by jumpergirl311

Categories     Scones

Time 45m

Yield 20 scones

Number Of Ingredients 11

3 cups all-purpose flour
2 tablespoons packed dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons chilled unsalted butter
1/2 cup milk
1/2 cup pure maple syrup, plus
2 tablespoons pure maple syrup
1 teaspoon almond flavoring
1 teaspoon cinnamon

Steps:

  • Preheat oven to 375 degrees.
  • Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl to blend. Cut butter into small chunks and mix until mixture becomes crumbly.
  • Stir milk, maple syrup, and almond in a small bowl to blend. Gradually add wet mixture to dry mixture, stirring just until dough forms a ball.
  • Turn dough out onto lightly floured surface. Knead dough a few times, but don't overwork it or the scones will be too dense. Roll it out to 1/2-inch thickness and cut into triangular wedges. Transfer wedges to an ungreased baking sheet.
  • OPTIONAL: beat one egg and brush lightly over scones to create a glaze.
  • Bake scones until golden, about 20 minutes. Transfer to rack to cool.

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Top Asked Questions

How do you make scones with brown sugar and cinnamon?
Combine 1/2 cup brown sugar with 2 tablespoons cinnamon and 3 tablespoons cornstarch; don't add the water. Sprinkle the mixture over the dough. You may finish the scones according to the recipe instructions, but we recommend cutting them into 12 larger (rather than medium or bite-sized) triangles.
What is inside a scone made out of?
With cinnamon filling and cinnamon chips inside, and cinnamon-scented glaze (or cinnamon sugar) outside, these moist, aromatic scones are a cinnamon-lover's dream come true. To make the dough: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
What goes well with Apple scones?
These apple scones with maple cinnamon glaze are a cinch to make, go great with a pumpkin spice latte (if that’s your kind of thing) and evoke all the warm, cozy fall feels.
How do you make thick icing for scones?
For a thicker, spreadable icing, mix together 3 cups confectioners' sugar, 1/2 teaspoon ground cinnamon, and 3 to 4 tablespoons milk. Spread/drizzle over the scones.

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