A soft, flaky scone recipe loaded with butterscotch chips and real maple syrup.
The maple glaze transforms these simple scones into something extraordinary!
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.
For the scones, you will need:
- All-purpose flour
- Splenda Brown Sugar Blend
- Baking powder
- Butterscotch chips
- Maple syrup
- Heavy cream
For the glaze, you will need:
- Powdered sugar
- Maple syrup
- Heavy cream
How to Make Maple Butterscotch Scone Recipe
- Combine the flour with the brown sugar blend, baking powder, and salt.
- Cut in the cold butter with a pastry blender or two forks until the mixture resembles coarse crumbs.
- Add the butterscotch chips to the flour mixture until combined.
- 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.
- Turn the dough out onto a parchment-lined baking sheet and pat it out into an 8-inch circle.
- Place the dough into the freezer for about 5 minutes.
- Preheat your oven to 450 degrees F.
- Remove the scones from the freezer and brush on the remaining heavy cream.
- Bake in the oven for 13 minutes or until golden brown.
- Allow the scones to cool completely before adding the glaze.
- Make the glaze by whisking together the powdered sugar, butter, and maple syrup until smooth.
- Add in milk until your desired consistency has been reached.
- Drizzle over the scones.
- Allow the glaze to set completely before storing the scones in an airtight container.
- 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.
What makes a good scone?
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.
- 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
- 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
- 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.
- Add the butterscotch chips to flour mixture.
- 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).
- 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.
- Preheat oven to 450 degrees. Remove scones from freezer and brush on the remaining heavy cream.
- Bake scones for 13 minutes or until golden brown. Allow scones to cool completely before drizzling with the glaze.
- To prepare the glaze, whisk together powdered sugar, butter and maple syrup. Stir in milk until your reach the desired consistency.
- Allow glaze to set completely before storing in an air-tight container.
Amount Per Serving Calories 568Total Fat 37gSaturated Fat 24gTrans Fat 1gUnsaturated Fat 10gCholesterol 93mgSodium 448mgCarbohydrates 56gFiber 1gSugar 31gProtein 5g