High Altitude Maple Scones
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.
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
Store leftover scones in an airtight container at room temperature for up to 3 days.
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