So it’s still August, but my kids just wrapped up their third week of school. We’re kind of back in the swing of things, it’s sometimes a tiny bit chilly in the morning, and the fall candles are at Bath & Body Works (you know, the barometer of seasonal change). So even though we’re still hitting the high 90s just about every day, I’m itching for some fall baking.

In July, we did Utah scones and now we’re doing what everyone (well, not everyone, as we discovered in that post) else calls scones. I still maintain that when push comes to shove, fluffy pillows of fried dough slathered in honey butter and topped with juicy raspberries are always going to win the scone war. But. These are pretty dang amazing, too–crumbly, tender, streusel-topped, maple-glazed. That’s hard to say no to (but possible if your mouth is full of honey butter-laced fry bread.)

To make the scones, you’re going to need flour, baking powder, baking soda, salt, pumpkin pie spice, cold butter, and buttermilk (full-fat if you can find it).

Preheat oven to 400 F. Place the baking rack in the middle-low position. Line a baking sheet with parchment or a Silpat liner and set aside.

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.

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.

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.

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Maple Streusel Scones


Description

Itching for some fall baking? You are going to love these Maple Streusel Scones!


Scale

Ingredients

For the Scones

  • 2 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon pumpkin pie spice
  • 8 tablespoons cold butter
  • 1/2 cup buttermilk (full-fat if you can find it)
  • 1 large egg

For the Streusel Topping

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon pumpkin pie spice
  • 2 tablespoons brown sugar
  • 2 tablespoons uncooked oats
  • Pinch of salt
  • 2 tablespoons finely chopped pecans
  • 1/4 cup melted butter

For the Maple Glaze

  • 1/2 cup powdered sugar
  • 1 1/2 tablespoons melted butter
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon pure maple syrup
  • 12 tablespoons buttermilk (enough to reach desired consistency)
  • 1/2 cup powdered sugar
  • 1 1/2 tablespoons melted butter
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon pure maple syrup
  • 12 tablespoons buttermilk (enough to reach desired consistency)

Instructions

  1. Preheat oven to 400 F. Place the baking rack in the middle-low position. Line a baking sheet with parchment or a Silpat liner and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

18 comments

  1. Looks very tempting! Have the price of pecans gone sky high where you are? It makes me sad. I know I could use walnuts, etc. but I love pecans. Do any of your readers know where to buy pecans at a decent price? Thanks!

    1. I live in the middle of pecan country, so I haven’t seen anything drastic, but that’s interesting (and sad!) Try those little pouches in the baking aisle–you don’t need too many and they seem to be cheaper. 🙂

      1. Or go totally in the opposite direction and buy the giant bag at Costco! Lol That’s what I do, and ounce for ounce it’s a lot cheaper than the grocery store. They keep in the freezer for a long time.

  2. Looks delicious! I love the fall and its flavors, other than the fact that it precedes the long winter. Winter where I live kind of seems like most of the year–no spring to speak of, then summer arrives mid-June and pretty much leaves by the end of August. I love streusel with nuts! If only my husband liked nuts, then I could justify the expense.

  3. I am definitely making these this weekend! I like to make scones when hosting playgroup, so instead of a disc cut into 8 scones, I do a rectangle cut into squares about the size of ‘two bite’ scones and just reduce the baking time…I’ll be making these babies full size though 😉

  4. I made these yesterday and they turned out fantastic!! I made two batches, one regular and one gluten free. Both batches of dough, however, were extremely sticky and never formed a “ball” as stated in the directions. I just had to kind of pat the dough down onto my pan to make it into a circle and then it was also pretty tricky trying to separate the 8 wedges after I cut them. I double checked all my measurements and made sure I didn’t miss any ingredients. Are they supposed to be that sticky?

    By the way, my gluten free (and picky!) son rated them a 10 on his scale and everyone else loved them as well. Thanks for the wonderful recipe! And I loved pretending it was fall yesterday. =)

  5. cannot wait to make these! yum. currently baking an apple pie, which has a cinnamon roll crust and a similar streusel on top with a cream cheese icing drizzle. smells incredible.

  6. 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!

  7. 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… 🙂

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