A high altitude recipe for soft, tender and fluffy maple scones, sweetened with pure maple syrup and brown sugar, drizzled with maple icing, and sprinkled with flaky salt and chopped pecans.
You might also love these recipes for earl grey honey scones, chocolate walnut scones, and almond cream cheese scones.
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Why You’ll Love This Recipe
Easy to Make. The scone dough comes together quickly and easily, and then you simply need to pat it out onto a baking sheet to bake. If you have a scone pan, you can use that with this recipe, too, or bake the scones in a round cake pan.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Pecans or Walnuts. You can leave the nuts out, but I love the crunch that they add to contrast with the soft, tender scones.
- Maple Syrup. Be sure to use a good quality pure maple syrup, not pancake syrup (which is just maple flavored high fructose corn syrup).
- Maple Extract. A little maple extract will add a more concentrated maple flavor. Without it, the flavor will be more subtle.
Instructions
Scones
- Preheat the oven to 375 F, and position a rack in the center of the oven. Line a baking sheet with parchment paper.
- In a bowl, combine the flour with the baking powder, salt and brown sugar.
- Add the butter, and use a pastry cutter to cut the butter in until crumbly, and the pieces of butter are no bigger than peas. Stir in the pecans, if using them.
- Drizzle the flour mixture with the maple syrup, then add the milk, vanilla and maple extract. Stir into a sticky, shaggy dough.
- Scrape the dough onto the baking sheet. Lightly dust with flour and use your hands to shape the dough into a thick disk about 7 inches in diameter. Freeze for 10 minutes.
- Use a bench scraper or a sharp knife dipped in flour to cut the dough into 8 wedges, but do not separate the wedges.
- Bake the scones for about 25-30 minutes until golden brown. Note that these scones may spread a little more than other recipes, so after about 15 minutes of baking, I like take the pan out of the oven and use a spatula to gently nudge the edges towards the center, to help the disk of dough keep its shape.
- After baking the scones, cut them again, this time ensuring they are baked through, and there is no raw dough in the middle. If they need a few more minutes to bake, return the pan to the oven until the scones are baked through.
Icing
- In a bowl, stir together the powdered sugar, milk and maple extract, until smooth and drizzly.
- Let the scones cool for about 10-15 minutes, then drizzle with the icing, sprinkle with chopped pecans and serve warm.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Store the leftover scones in an airtight container at room temperature for up to 3 days.
Maple extract and maple syrup are not interchangeable. The maple syrup adds sweetness and some maple flavor, but the maple extract adds a concentrated maple flavor. Without maple extract, the maple flavor in your baked goods won’t be as pronounced.
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High Altitude Maple Scones
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Pastry Cutter
Ingredients
Scones
- 2 ¼ cups all-purpose flour, fluffed, spooned and leveled
- 4 tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 tbsp dark brown sugar
- 10 tbsp cold unsalted butter, cut into chunks or thin slices
- ½ cup chopped pecans or walnuts, optional
- ¼ cup pure maple syrup
- ¾ cup cold whole milk
- 1 ½ tsp vanilla extract
- ½ tsp maple extract
Icing
- ¾ cup powdered sugar
- 1 ½ – 2 tbsp milk
- ½ tsp maple extract
- ¼ cup chopped pecans or walnuts, optional
Instructions
Scones
- Preheat the oven to 375 F, and position a rack in the center of the oven. Line a baking sheet with parchment paper.
- In a bowl, combine the flour with the baking powder, salt and brown sugar.
- Add the butter, and use a pastry cutter to cut the butter in until crumbly, and the pieces of butter are no bigger than peas. Stir in the pecans, if using them.
- Drizzle the flour mixture with the maple syrup, then add the milk, vanilla and maple extract. Stir into a sticky, shaggy dough.
- Scrape the dough onto the baking sheet. Lightly dust with flour and use your hands to shape the dough into a thick disk about 7 inches in diameter. Freeze for 10 minutes.
- Use a bench scraper or a sharp knife dipped in flour to cut the dough into 8 wedges, but do not separate the wedges.
- Bake the scones for about 25-30 minutes until golden brown. Note that these scones may spread a little more than other recipes, so after about 15 minutes of baking, I like take the pan out of the oven and use a spatula to gently nudge the edges towards the center, to help the disk of dough keep its shape.
- After baking the scones, cut them again, this time ensuring they are baked through, and there is no raw dough in the middle. If they need a few more minutes to bake, return the pan to the oven until the scones are baked through.
Icing
- In a bowl, stir together the powdered sugar, milk and maple extract, until smooth and drizzly.
- Let the scones cool for about 10-15 minutes, then drizzle with the icing, sprinkle with chopped pecans and serve warm.
Notes
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