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These soft, buttery, and incredibly fluffy scones are loaded up with brown sugary oat streusel topping and drizzled in a silky smooth maple icing!

Maple Streusel Scones

These soft, buttery, and incredibly fluffy scones are loaded up with brown sugary oat streusel topping and drizzled in a silky smooth maple icing!
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Course Breakfast
Cuisine American
Servings 8 Scones

Ingredients
  

Streusel:

  • ¼ cup all-purpose flour
  • ¼ cup quick-cook oats
  • ¼ cup chopped pecans
  • ¼ cup brown sugar
  • ½ teaspoon cinnamon
  • 3 Tablespoons salted butter, melted

Dough:

  • 2 ½ cup all-purpose flour
  • ½ cup granulated sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • 8 Tablespoons unsalted butter, cold*
  • 2 ounces cream cheese, cut into small cubes
  • ⅓ cup heavy cream
  • ⅓ cup Greek yogurt or sour cream
  • 1 egg
  • 1 teaspoon vanilla
  • 2 Tablespoons heavy cream or milk, for brushing scones

Maple Icing:

  • 1 cup powdered sugar
  • 1 Tablespoon unsalted butter, melted
  • 2 Tablespoons heavy cream, room temperature
  • 3 Tablespoons maple syrup

Instructions
 

Make the Streusel:

  • In a medium bowl, combine the flour, oats, pecans, brown sugar, and cinnamon. Add the butter and stir until a moist crumb forms; set aside.

Make the Dough:

  • Line a baking sheet with parchment paper; set aside.
  • In a large bowl, whisk the flour, sugar, baking powder, salt, and spices together. Use a cheese grater to grate the butter on top of the dry ingredients. Add the cream cheese. Then use a fork or pastry blender to cut the butter and cream cheese into the flour. The mixture should resemble coarse crumbs.
  • In a medium bowl, whisk the heavy cream, yogurt (or sour cream), egg, and vanilla together until combined. Pour wet ingredients over the dry ingredients, and stir with a spatula until dough comes together. You might need to use your hands to mix the rest of the loose flour into the dough. Turn dough out onto a floured surface.
  • Laminate the dough by shaping it into a rectangle. Fold it in half, press it down slightly, then turn the dough 90 degrees and fold in half again. Repeat this process 2-3 more times before shaping the dough into an 8-inch disc that's about 1.5 inches tall. Using a sharp knife or bench scraper, slice into 8 even wedges. Place them on the baking sheet 2 inches apart. Chill in the refrigerator for at least 1 hour.**
  • Preheat oven to 400ºF. Brush scones with milk or cream. Pile and press streusel on top of scones. Bake for 20-23 minutes or until golden brown around the edges and lightly browned on top. Halfway through baking, tent a sheet of tin foil over the scones to prevent the streusel from burning. Remove scones from the oven and allow to cool at least 5 minutes before drizzling icing on top.

Make the Icing:

  • In a medium bowl, whisk the powdered sugar, butter, cream, and maple syrup together until smooth. Drizzle icing over scones. Serve and enjoy!

Notes

*I recommend freezing the butter for at least 20 minutes so that it's really cold.
**Scones can chill in the refrigerator overnight. The next morning, brush them with cream, top with the streusel, and bake.
***Scones are best when served fresh on the day they're baked. Leftover scones keep well in an airtight container at room temperature for 2 days, or in the refrigerator for 5 days. Reheat scones in the microwave for 20-30 seconds.