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
Sara where is your turquoise measuring cups and bowl from
We are buying our very first home and would love those in my kitchen!!!
Hey, Nancy! I got the cups from Pier 1 and you can get the measuring bowl here: http://www.zappos.com/le-creuset-2-qt-batter-bowl-caribbean?ef_id=UtNqnwAABNkn5mq4:20140902030547:s. Congrats on your first house!
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.
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. =)
Interesting–you know, you might want to try using sour cream. Or scooping the flour instead of spooning it. Baking is so weird. 🙂
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 😉
I’m trying to hang onto the last few moments of summer, but these scones just might send me into fall! 🙂
Oh my gosh, these look so good! I can’t wait to try them!
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.
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!
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. 🙂
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.
yup. but they don’t last that long around here! oatmeal, salads, cookies, general snacking. yum!
We live on Summer weather all year long, but this definitely makes me want to do some Fall baking! This looks yummy Kate.
Mmm so yummy! I love the streusel!