Vanilla Maple Espresso Scones

Jun 20, 2026 · By VanillaGoods

Baking Scones Origin: Ugandan Vanilla: Beans Easy

Vanilla Maple Espresso Scones on parchment

These scones are tender inside with crisp, golden edges and visible layers from cold butter. Espresso adds flavor and texture. Best with Ugandan vanilla (bold, chocolatey, smoky); any pure vanilla works.

Prep 20 min

Cook 18 min

Cooling 10 min

Total 48 min

Yield 8 scones

Diet —

Ingredients

Adjust yield

scones

2 ½ cups (300.0 g)all-purpose flour
½ cup (78.0 g)pure maple sugar
½ cup (113.0 g)cold unsalted butter, cubed
¾ cup (180.0 ml)heavy cream
1.0 (50.0 g)large egg
1.0 tbsp (12.0 g)baking powder
½ tsp (3.0 g)fine sea salt
½ (2.0 g)VanillaGoods vanilla bean, split and scraped

Flavor Accent

1 ½ tsp (4.5 g)instant espresso powder

Make it at home

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Instructions

Heat the oven to 400°F (205°C) and line a baking sheet with parchment.
Whisk the instant espresso powder evenly into the dry ingredients so the espresso is dispersed before the wet and dry mixtures are combined. The accent should be evenly distributed with no visible pockets.
Whisk the flour, maple sugar, baking powder, and salt. Cut in the cold butter until most pieces are pea-sized, with a few smaller flakes. Visible pieces of cold butter help create a tender, layered scone.
Whisk the cream, egg, and vanilla together. Pour the mixture over the dry ingredients and fold until a shaggy dough forms. Stop before the dough becomes smooth; overworking makes scones dense.
Turn the dough onto a lightly floured surface, pat it into a 1-inch-thick disk, and cut it into 8 wedges. Transfer the wedges to the prepared sheet.
Bake for 16 to 20 minutes. The scones should be well risen with golden tops and browned edges.
Cool for 10 minutes before serving.

Tips

Optional add-in: fold 85 g toasted almonds, pecans or pistachios (cooled and chopped) into the finished dough or batter just until evenly distributed.
Optional add-in, cacao nibs: fold 85 g cacao nibs into the finished dough or batter just until evenly distributed.
Optional finish, cocoa dusting (1 tbsp unsweetened cocoa powder): sift the finishing cocoa through a fine sieve in a light, even cocoa dusting over the fully cooled scones just before serving. The finish should stay on the surface without melting into the dessert.
Optional finish, cream cheese glaze (3 oz cream cheese, softened, ¾ cup confectioners' sugar, 1 tbsp whole milk): beat the softened cream cheese until smooth, then gradually beat in the confectioners' sugar and milk. Drizzle or spread over the fully cooled scones.
Optional finish, honey glaze (¾ cup confectioners' sugar, 1½ tbsp honey, 1 tbsp whole milk): whisk the confectioners' sugar, honey, and milk until smooth and pourable. Drizzle over the fully cooled scones.
Optional add-in, toasted coconut: fold 85 g unsweetened toasted coconut flakes, cooled into the finished dough or batter just until evenly distributed.
Optional finish, vanilla glaze (1 cup confectioners' sugar, 1½ tbsp whole milk, ½ tsp VanillaGoods vanilla extract): whisk the confectioners' sugar, milk, and vanilla extract until smooth. Drizzle over the fully cooled scones.
No vanilla bean? Use 2 teaspoons pure vanilla extract, 1 tablespoon vanilla bean paste or 1 teaspoon vanilla powder instead. Add it where the recipe adds the seeds; if the bean is steeped in hot milk or cream, stir the swap in after cooking, off the heat.
Best vanilla for this: Ugandan (bold, chocolatey, smoky), or Mexican (spiced, warm, woodsy). Any pure vanilla works.

Recipe FAQ

How long does it take to make vanilla maple espresso scones?

Plan on 20 minutes of prep and 18 minutes of cooking, plus 10 minutes to rest, chill, or cool. It makes 8 scones.

Can I use a different form of vanilla?

No vanilla bean? Use 2 teaspoons pure vanilla extract, 1 tablespoon vanilla bean paste or 1 teaspoon vanilla powder instead. Add it where the recipe adds the seeds; if the bean is steeped in hot milk or cream, stir the swap in after cooking, off the heat.

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

358 Calories / serving

20.5g Fat

38.1g Carbs

5.3g Protein

9.1g Sugar

Whole recipe (8 servings): ~2864 cal · 164g fat · 305g carbs · 42g protein · 73g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 358 calories

What it takes to burn one serving

Brisk walking 68 min·4.0 mi·~7950 steps
Walking uphill or incline treadmill 48 min·2.4 mi·~4800 steps
Moderate cycling 36 min·7.2 mi
Swimming laps 50 min
Jogging 35 min·2.9 mi·~5600 steps
Stair climbing 33 min·~2950 steps
Dancing 58 min
Bodyweight circuit training 36 min
Cleaning, errands, or playing with the dog 83 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.