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Maple Glazed Scones

These are the perfect way to dip your toe into Fall without opening your first can of pumpkin puree. They’re also perfect for sharing with a friend as you catch up over a cup of coffee.
Prep Time10 mins
Cook Time14 mins
Total Time24 mins
Course: Appetizer, Breakfast
Cuisine: American
Servings: 9 scones
Author: The Kitchen Prep


  • 2 cups white whole wheat flour plus extra for dusting
  • 1 tablespoon baking powder
  • 2 tablespoons brown sugar
  • ¼ teaspoon salt
  • 1 stick 8 tablespoons cold butter, diced into small pieces
  • ¼ cup Stonyfield Whole Milk Greek Yogurt
  • ¼ cup milk
  • 1 teaspoon maple syrup

For Maple Glaze

  • cup powdered sugar
  • 2 tablespoons pure maple syrup
  • ¼ cup chopped walnuts or nut of your choice


  • Preheat the oven to 400 degrees. Prepare a baking sheet by lining with parchment paper. Set aside.
  • In a bowl {or in the bowl of a food processor} combine the dry ingredients.
  • Add the diced butter and using a pastry blender or fork {or by pulsing it in the food processor}, incorporate butter into the flour until the mixture resembles wet sand. You just want bits of butter to run throughout the flour.
  • In another container {preferably with a spout for easy pouring}, whisk together yogurt, milk, and maple syrup.
  • If you're doing this by hand, add a little bit of liquid to the dry mixture at a time until a dough forms. It shouldn't be super sticky. If you're using a food processor, slowly drizzle in the liquid through the pour spout while pulsing until you get a ball of dough. It will clean your food processor as it forms!
  • On a lightly floured surface, turn out the dough and pat it or roll it out until it's about an inch thick. Using a biscuit cutter, punch out as many scones as you can {I got 9}, and place them on the prepared baking sheet. {Alternatively, you can pat the dough into a circle and cut it into wedges using a knife.}
  • Bake for about 12 to 14 minutes or until the edges and tops just begin to brown.
  • Remove from oven and let them cool before icing.

For Glaze:

  • Combine the glaze ingredients in a small bowl and whisk until smooth. Place the scones on a cooling rack with a baking pan underneath to catch drips. Drizzle the glaze over the scones. Top with chopped nuts if desired.


You can do this the old-fashioned way with your hands, but I LOVE using my food processor for this because it makes the work so quick and way less messy! Either way, don't overwork the dough or your scones will be tough.