If you’re a fan of buttery, bakery-style scones with golden edges and soft, tender centers, these Maple Streusel Scones are about to become a new favorite. They’re lightly sweetened, perfectly spiced, and topped with a crisp, crumbly streusel that melts into a rich maple glaze. Whether you’re serving them up for a cozy brunch or just want something special for breakfast, these scones come together easily and bake up beautifully every time.
Ingredients Needed
- For the Scones
- all purpose flour
- sugar
- baking powder
- baking soda
- kosher salt
- pumpkin pie spice
- cold butter
- buttermilk; full-fat if you can find it
- egg
- For the Streusel Topping
- all-purpose flour
- pumpkin pie spice
- brown sugar
- uncooked oats
- salt
- pecans
- melted butter
- For the Maple Glaze
- powdered sugar
- melted butter
- vanilla extract
- pure maple syrup
- buttermilk
- Equipment
- Silpat liner (or parchment paper)
How to Make Maple Streusel Scones
- Preheat oven to 400°F and line a baking sheet.
- Mix dry ingredients in a bowl. Grate in cold butter and mix until crumbly.
- Whisk buttermilk and egg, then add to the dry mix. Stir just until moistened and press into a ball.
- Shape dough into an 8″ disc on a floured surface.
- Mix streusel ingredients, add melted butter, and sprinkle on top of the dough.
- Cut into 8 wedges and place them slightly apart on the baking sheet.
- Bake for 15–17 minutes until golden on the bottom. Let cool.
- Mix glaze, drizzle over cooled scones, and serve.
Storage & Other Tips
- Cool completely first: Allow scones to cool fully before storing to prevent sogginess.
- Room Temperature: Store in an airtight container for 1–2 days on the countertop.
- Refrigeration: Keep in the fridge in an airtight container for up to 1 week, which helps preserve texture and flavor .
- Freezing (up to 3 months): After cooling, wrap individually in plastic or parchment-lined layers, then freeze in bags or containers.
Reheating & Serving
- Oven Reheat (best for crispness): Warm at 350°F for 5–10 minutes, tented with foil if needed to avoid over-browning.
- Microwave Quick Warm-Up: Heat in 15–20 second bursts to soften interior, though the exterior won’t crisp.
Make-Ahead & Freezing Tips
- Prep or freeze raw dough: Shape into discs, then chill or freeze before slicing and baking. Frozen dough can be baked straight from the freezer with a few extra minutes added .
- Flash-freeze baked scones: Freeze on a sheet until solid, then transfer to storage for best shape and texture retention.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! You can prepare the dough and form the disc a day in advance. Wrap tightly and refrigerate, then cut and bake the next day.
Can I freeze the scones?
Absolutely. Freeze unbaked wedges on a tray, then transfer to a bag or container. Bake straight from frozen—just add a few extra minutes to the bake time.
What can I use if I don’t have pumpkin pie spice?
You can mix your own using cinnamon, nutmeg, ginger, and cloves. A basic blend is about 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and a pinch of cloves or allspice.
Can I use milk instead of buttermilk?
Buttermilk gives a nice tang and tender crumb, but if you don’t have any, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5–10 minutes.
How do I get clean scone wedges?
Use a sharp knife or bench scraper, and flour it lightly between cuts. You can also chill the dough briefly to make cutting easier.
Maple Streusel Scones
These buttery Maple Streusel Scones feature a tender, subtly spiced dough topped with a crisp oat‑pecan streusel and finished with a sweet maple glaze—ideal for a cozy breakfast, brunch, or afternoon treat.
Servings scones
Equipment
Ingredients
Scones
- 2 cups all-purpose flour lightly spooned into measuring cups and leveled with a knife
- ⅓ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon pumpkin pie spice
- 8 tablespoons cold butter
- ½ cup buttermilk full-fat if you can find it
- 1 egg large
Streusel Topping
- ½ cup all-purpose flour
- ½ teaspoon pumpkin pie spice
- 2 tablespoons brown sugar
- 2 tablespoons uncooked oats
- pinch of salt
- 2 tablespoons pecans finely chopped
- ¼ cup butter melted
Maple Glaze
- ½ cup powdered sugar
- 1 ½ tablespoons butter melted
- ½ teaspoon vanilla extract
- 1 tablespoon pure maple syrup
- 1-2 tablespoons buttermilk enough to reach desired consistency
Instructions
- Preheat oven to 400℉. Place the baking rack in the middle-low position. Line a baking sheet with parchment or a Silpat liner and set aside.
Scones
- To make the scones, whisk together the flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice. Grate the butter and toss it in the flour mixture, combining it with your fingers until it resembles coarse meal. Set aside.
- In a small bowl, whisk together the buttermilk and egg. Drizzle it over the flour mixture and then toss it all together with a fork until everything appears moistened. Gently press the dough into a ball–it will take some time and some parts of the dough will be moister than others, but continue pressing until it forms a ball.
- Lightly flour a surface (you can use the line baking sheet if you want) and place the dough on top of the floured surface. Press into an 8″ disc and set aside.
Streusel Topping
- To make the streusel topping, combine the flour, pumpkin pie spice, brown sugar, oats, salt, and pecans. Add the melted butter and mix until fully combined. Sprinkle it evenly over the scone disc.
- Cut the disc into 8 equal wedges. Separate the wedges and place them evenly on the baking sheet. Bake in the preheated oven for 15-17 minutes or until the bottom edges are lightly golden. Remove the pan from the oven and allow to cool.
Glaze
- While the scones are cooling, whisk together the glaze ingredients. Place in a Ziploc bag. When the scones are cool, snip the corner off the bag and drizzle over the scones and serve.
Nutrition
Calories: 422kcal, Carbohydrates: 52g, Protein: 5g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 53mg, Sodium: 405mg, Potassium: 93mg, Fiber: 1g, Sugar: 21g, Vitamin A: 623IU, Vitamin C: 0.1mg, Calcium: 70mg, Iron: 2mg
Calories: 422kcal
Cost: $8
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Questions & Reviews
Do you think these would last overnight… I want to make them for the first day of school but I’m wondering if I could not add that to my morning… 🙂
So I totally made these this weekend and they were yummy. Then I realized I left out the sugar. Ha ha ha. Oops! But there was enough sweetness from the streusel and glaze. Thanks for the fall recipe!