Ina Garten Maple Scones
Maple scones are tender, triangular pastries made with flour, cold butter, cream, and a touch of maple syrup, then baked and glazed. Ina’s recipe includes optional chopped walnuts for texture and depth, with a maple glaze that enhances their natural sweetness without making them overly sugary.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 8 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
For the scones:
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3½ cups all-purpose flour
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1 tablespoon baking powder
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1 teaspoon kosher salt
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¾ cup cold unsalted butter, diced
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¼ cup pure maple syrup
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2 large eggs, lightly beaten
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½ cup heavy cream
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1 cup chopped walnuts (optional)
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1 egg beaten with 1 tablespoon milk (for egg wash)
For the maple glaze:
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1¼ cups confectioners’ sugar
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½ teaspoon pure maple extract
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4 tablespoons pure maple syrup
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1–2 tablespoons milk or cream (as needed for thinning)
Instructions
Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
In a large bowl, whisk together flour, baking powder, and salt.
Add the cold diced butter. Using a pastry cutter or your fingers, mix until the butter pieces are pea-sized and the mixture resembles coarse crumbs.
In a separate bowl, whisk together the eggs, cream, and maple syrup.
Pour the wet mixture into the dry ingredients and stir just until combined. Add chopped walnuts if using and gently fold in.
Turn the dough onto a floured surface and gently knead it a few times. Pat into a ¾-inch thick round and cut into 8 wedges (or use a round cutter for traditional shapes).
Place the scones on the prepared baking sheet. Brush the tops with the egg wash. Bake for 18–20 minutes or until golden brown.
While the scones cool slightly, whisk together confectioners’ sugar, maple syrup, maple extract, and just enough milk to make a pourable glaze.
Drizzle or spread the glaze over slightly cooled scones. Let set for 10–15 minutes before serving.