Maple Butterscotch Scone Recipe (2024)

by Tanya Schroeder · 17 Comments · Last updated:

Breakfast

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A soft, flaky scone recipe loaded with butterscotch chips and real maple syrup.

The maple glaze transforms these simple scones into something extraordinary!

Maple Butterscotch Scone Recipe (1)

I love to make scones and scone recipes but these butterscotch scones really take the cake. The fall flavors are worth dreaming about and the combination is truly too perfect for words. This maple scone recipe just works out so well that you’re going to want them for breakfast all Autumn long and it’s not hard to see why. the recipe comes together quickly and easily and they don’t take too long to prepare. Perfect for your morning coffee!

What are scones?

Scones are similar in texture to biscuits, they are light, tender, and flaky. Scones are often sweetened with sugar. This scone recipe would call for about 1/3 cup of brown sugar. I wanted the sweetness of sugar in these scones but without all the calories.

So I substituted SPLENDA@ Brown Sugar Blend for the brown sugar. The brown sugar blend is not an equal substitute for sugar; you will use less of the sugar blend than traditional sugar called for in your recipes. This is one reason I use SPLENDA® Sweeteners; they are versatile enough for most recipes.

Maple Butterscotch Scone Recipe (2)

Ingredients

For the scones, you will need:

  • All-purpose flour
  • Splenda Brown Sugar Blend
  • Baking powder
  • Salt
  • Butter
  • Butterscotch chips
  • Maple syrup
  • Heavy cream

For the glaze, you will need:

  • Powdered sugar
  • Butte
  • Maple syrup
  • Heavy cream

For the exact amounts needed, please see the recipe card below.

Maple Butterscotch Scone Recipe (3)

How to Make Maple Butterscotch Scone Recipe

  1. Combine the flour with the brown sugar blend, baking powder, and salt.
  2. Cut in the cold butter with a pastry blender or two forks until the mixture resembles coarse crumbs.
  3. Add the butterscotch chips to the flour mixture until combined.
  4. Stir in the maple syrup and 1 1/4 cups of heavy cream until the dough just starts to come together. The dough will still be fairly crumbly.
  5. Turn the dough out onto a parchment-lined baking sheet and pat it out into an 8-inch circle.
  6. Place the dough into the freezer for about 5 minutes.
  7. Preheat your oven to 450 degrees F.
  8. Remove the scones from the freezer and brush on the remaining heavy cream.
  9. Bake in the oven for 13 minutes or until golden brown.
  10. Allow the scones to cool completely before adding the glaze.
  11. Make the glaze by whisking together the powdered sugar, butter, and maple syrup until smooth.
  12. Add in milk until your desired consistency has been reached.
  13. Drizzle over the scones.
  14. Allow the glaze to set completely before storing the scones in an airtight container.

Maple Butterscotch Scone Recipe (4)

Recipe Tips

  • Always cut in cold butter into your dough. I use a pastry blender, but two forks work well also. The cold butter is what will give you light and flaky scones.
  • Freeze your dough after you pat it into your circle. The butter will become warm after it has been worked with, the freezer will help it firm up again.
  • I pat my scones into an 8-inch circle that yields larger scones. You can make two 4 inch circles if you want smaller scones.

Maple Butterscotch Scone Recipe (5)

FAQs

What makes a good scone?

Your scone should be slightly crumbly and soft in texture while not being tough and breadlike. This is best described as being heavier than a biscuit but still flaky.

Why are scones so dry?

This could be a big sign that you over-kneaded the dough. Scones are delicate and do not require much mixing. Simply mix enough to combine and then pat into shape. If your scones are dry, chewy, or tough, then it’s most likely a result of overhandling the dough.

How long do homemade scones last?

Your homemade scones can last up to 2 days if kept stored in an airtight container at room temperature. I do not recommend storing them in the fridge as that can cause the scones to dry out. to freshen them up you can always pop them into the microwave for a few seconds.

Here are some more of our favorite scone recipes to enjoy soon:

  • Chocolate Chip Scones
  • Blueberry Scones
  • Lemon Strawberry Scones

Yield: 8

Maple Butterscotch Scone

Maple Butterscotch Scone Recipe (6)

Fall infused scones made with real maple syrup and butterscotch chips!

Prep Time20 minutes

Cook Time13 minutes

Total Time33 minutes

Ingredients

Scones

  • 2 cups flour
  • 3 tablespoons SPLENDA® Brand Brown Sugar Blend
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 3/4 cup butterscotch chips
  • 1 tablespoon maple syrup

Glaze

  • 1 1/2 cups heavy cream, divided
  • 1 cup powdered sugar
  • 1 tablespoon butter softened
  • 2 tablespoons maple syrup
  • 3-4 tablespoons of heavy cream

Instructions

  1. In a bowl, combine flour, brown sugar blend, baking powder and salt. Cut in cold butter with a pastry blender or two forks until mixture resemble coarse meal.
  2. Add the butterscotch chips to flour mixture.
  3. Stir in maple syrup and 1 1/4 cup heavy cream and mix just until dough has come together (the dough will still be fairly crumbly).
  4. Turn dough onto a parchment paper lined baking sheet and pat it into an 8-inch circle. Place dough in the freezer for about 5 minutes.
  5. Preheat oven to 450 degrees. Remove scones from freezer and brush on the remaining heavy cream.
  6. Bake scones for 13 minutes or until golden brown. Allow scones to cool completely before drizzling with the glaze.
  7. To prepare the glaze, whisk together powdered sugar, butter and maple syrup. Stir in milk until your reach the desired consistency.
  8. Allow glaze to set completely before storing in an air-tight container.

Nutrition Information

Yield

8

Serving Size

1

Amount Per ServingCalories 568Total Fat 37gSaturated Fat 24gTrans Fat 1gUnsaturated Fat 10gCholesterol 93mgSodium 448mgCarbohydrates 56gFiber 1gSugar 31gProtein 5g

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Maple Butterscotch Scone Recipe (2024)

FAQs

What to avoid when making scones? ›

5 Mistakes to Avoid When Baking Scones
  1. Using anything but cold ingredients. The secret to the flakiest scones is to start with cold ingredients — cold butter, cold eggs, and cold cream. ...
  2. Only using all-purpose flour. ...
  3. Overmixing the dough. ...
  4. Not chilling the dough before baking. ...
  5. Baking them ahead of time.
May 1, 2019

What is the best flour for scones? ›

Use all-purpose flour for a higher rising scone that holds its shape nicely, both in and out of the oven. To make more delicate, lower-rising, cake-like scones, substitute cake flour for all-purpose flour. Reduce the liquid in the recipe by 1 to 2 tablespoons, using just enough to bring the dough together.

Is buttermilk or cream better for scones? ›

Heavy Cream or Buttermilk: For the best tasting pastries, stick with a thick liquid such as heavy cream or buttermilk. I usually use heavy cream, but if you want a slightly tangy flavor, use buttermilk.

Should you chill scone dough before baking? ›

Keep scones cold before putting them in the oven: For best results, chill the mixture in the fridge before baking, this will help to stiffen up the butter again, which will stop your scones from slumping as soon as they hit the oven's heat.

Should scone dough rest before baking? ›

The resting of the dough helps to relax the dough so everything remains tender, if you kneaded the dough and baked the scones immediately the insides would be great but the outsides would be tough and chewy.

How do you make scones rise higher? ›

To ensure taller scones, start with a thicker dough disc and place the scones on a tray with sides, allowing them to slightly touch one another. This arrangement encourages the scones to push against the pan and each other, promoting height.

What helps scones rise? ›

Much like cinnamon rolls, arranging your scones side by side, just touching one another, helps in making the scones rise evenly, and higher.

What is the best raising agent for a scone? ›

The two come in combination as bicarbonate of soda (baking soda) is an alkaline and needs the addition of an acid, such as cream of tartar, to create the carbon dioxide that causes the scones to rise. The amount of cream of tartar - 4 1/2 teaspoons - is correct.

Is it better to sift flour for scones? ›

Sifting flour is usually a good idea, says Penny Stankiewicz, chef-instructor at the Institute of Culinary Education. “It lightens the flour and aerates it, making it easier to mix into any emulsion.

Should you sift flour for scones? ›

The less you knead the mix, the less the gluten will tighten up – which means your scones will stay loose and crumbly, rather than tight and springy. Make sure you sieve the flour and baking powder into your bowl. This means that the two will be well mixed together, which gives you a better chance of an even rise.

How thick should scone dough be? ›

It is far better that the scone mixture is on the wet side, sticking to your fingers, as the scones will rise better. Turn the dough onto a lightly floured surface and flatten it out with your hand, or use a rolling pin, to a thickness of 1-2 cm (1/2 – ¾ inch).

Is it better to make scones with butter or oil? ›

For example, if you substitute oil for butter or margarine, you can significantly reduce the amount of saturated fat in your baked goods. This streamlined recipe for Light Scones uses just 3 tablespoons of canola oil, which contains a fraction of the saturated fat found in butter or margarine.

Do you put cold or hot butter in scones? ›

Butter must be COLD from the very start to when the dough enters the oven. The cold butter melts upon entering the oven and the water content in butter evaporates in steam. As the steam escapes, it bursts up and creates that beautiful tall, flaky, fluffy texture.

Can I use half and half instead of heavy cream in scones? ›

If you want a lighter tasting scone just use milk or half-and-half (light cream) instead of the heavy whipping cream. And to make the tops of the scones nice and crispy with a wonderful golden brown color, just pop them under the broiler, with a dusting of powdered sugar, just after they are baked.

How do you get the best rise on scones? ›

To ensure taller scones, start with a thicker dough disc and place the scones on a tray with sides, allowing them to slightly touch one another. This arrangement encourages the scones to push against the pan and each other, promoting height.

How do you make scones rise and not spread? ›

Pack the scones closely on the baking tray so they will support each other as they rise rather than spreading. Make scones the day you need them – they taste far better warm.

Why do my scones spread out and not rise? ›

The most likely reason I can think of is that you omitted the leavening, or what you used was flat. Another reason might be that your dough was too warm when you baked it, so it spread more while baking. Of course, scones are not yeast products, so they shouldn't rise as much as bread would.

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